Chorizo, Mozzarella, Charred Courgette and Tomato Pizza
with Balsamic Drizzle, Wedges and Garlic Mayo
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
- May contain traces of allergens
- Celery
This pizza features a tomato base, topped with chorizo, mozzarella, charred courgette rounds and baby plum tomatoes, then served with a side of chunky potato wedges. With ready-made pizza dough, all you need to do is roll out, layer with toppings and bake for a pizza night at home.
Ingredients
450 grams
Potatoes
1 ball(s)
Pizza Dough
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
40 grams
Mature Cheddar Cheese
(Contains: Milk)
1 ball(s)
Mozzarella
(Contains: Milk)
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
1 unit(s)
Courgette
(May contain traces of: Celery)
25 grams
Sun-Dried Tomato Paste
12 grams
Balsamic Glaze
(Contains: Sulphites)
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Peel and grate the remaining garlic (or use a garlic press).
Halve the baby plum tomatoes. Grate the Cheddar cheese. Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
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 1/2 cm 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.
Spread the passata over the pizza bases, leaving a 1cm border around the edge. Sprinkle over the mixed herbs, then top with diced chorizo, baby plum tomatoes, mozzarella and Cheddar.
Slide the pizzas onto the top shelf of your oven and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 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.
Meanwhile, trim the courgette then slice into rounds about 1cm thick.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the courgette and cook until charred, 3-4 mins each side.
Reduce the heat and stir in the garlic and sun-dried tomato paste. Fry for 1 min more. Season with salt and pepper, then remove from the heat.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a small bowl, mix together the roasted garlic and mayo (see pantry for amount).
When the pizzas are cooked, remove from the oven and evenly distribute the charred courgette over the top.
Pop a pizza on each of your plates. Drizzle over the balsamic glaze.
Serve the wedges on the side along with garlic mayo.
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