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Chorizo and Charred Pepper Thin-Crust Pizza

Chorizo and Charred Pepper Thin-Crust Pizza

with TABASCO® Sauce Drizzle, Mozzarella and Rocket
Anushka Magan
Anushka MaganUpdated on May 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
811 kcal
Protein
: 
33.9g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 ball(s)

Pizza Dough

(Contains: Wheat, Cereals containing gluten)

1 ball(s)

Mozzarella

(Contains: Milk)

1 unit(s)

Bell Pepper

1 carton(s)

Tomato Passata

10 unit(s)

Chorizo Slices

(Contains: Milk)

20 grams

Wild Rocket

6 milliliter(s)

TABASCO® Original Red Pepper Hot Sauce

Energy (kJ)3394 kJ
Energy (kcal)811 kcal
Fat24.1 g
of which saturates9.9 g
Carbohydrate111.7 g
of which sugars16 g
Dietary Fibre6.5 g
Protein33.9 g
Salt3.1 g
Potassium264.3 mg
Calcium29.4 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Pan
•Baking Tray

Instructions

PDF
Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Remove the dough from the fridge and allow to come to room temperature. 

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces. 

Fry the Pepper
2

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the sliced pepper and stir-fry until charred, 5-6 mins. Remove from the heat. 

Roll the Dough
3

Halve the ball of dough.

Sprinkle a little flour on a clean worktop, then roll each piece of dough into a thin circle, roughly the size of a dinner plate, about 30cm wide and around ½cm thick. 

Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking. 

Time to Top
4

Spread the passata over the pizza bases, leaving a 1cm border around the edge. 

Top with the mozzarella, then the chorizo slices and stir-fried pepper.

Bake the Pizzas
5

When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-20 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.

Serve
6

When ready, transfer the pizzas to your plates and top with the rocket. Drizzle over the TABASCO® sauce to finish.  

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