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Italian Recipes

Chorizo, Pesto and Mozzarella Pizza Baguette

Chorizo, Pesto and Mozzarella Pizza Baguette

Chorizo, Pesto and Mozzarella Pizza Baguette

Sharing Dish | with Sun-Dried Tomato Sauce

Michael SteadmanPublished on December 16, 2024

Get 50% off 1st box + free dessert for 3 months!

Whether you're catching the game at home or pitch-side, enjoy this Chorizo, Pesto and Mozzarella Pizza Baguette in your celebrations of the Six Nations championship. With all the flavours of a pizza layered over an easy-to-prep baguette, this sharing dish is perfect for fuelling your matchday fever or for guests to try.

Allergens:

Cereals containing gluten

•Sesame

•Soya

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

1 ball(s)

Mozzarella

(Contains: Milk)

30 grams

Tomato Puree

50 grams

Sun-Dried Tomato Paste

50 grams

Chorizo Slices

(Contains: Milk)

32 grams

Pesto

(Contains: Milk)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information

Energy (kJ)2942 kJ

Energy (kcal)703 kcal

Fat28.5 g

of which saturates12.2 g

Carbohydrate21 g

of which sugars5.6 g

Dietary Fibre1.8 g

Protein21.3 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Paper

Cooking Instructions and Tips

Get Prepped

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the baguette horizontally.

c) Drain the mozzarella and squeeze out as much liquid as you can. Tear into small pieces, then pat dry with kitchen paper.

Add the Pizza Toppings

2

a) In a small bowl, combine the tomato puree, sun-dried tomato paste and 50ml water.

b) Pop the baguette halves onto a lined baking tray and spread the sun-dried tomato mixture onto the cut sides, then top evenly with half the mozzarella slices.

c) Evenly layer over the chorizo slices, then top with remaining mozzarella.

Bake and Serve

3

a) Bake on the top shelf of your oven until the cheese has melted and the bread is starting to crisp, 8-10 mins.

b) Once cooked, carefully pop your pizza baguettes onto a serving board and drizzle over the pesto to finish.

Enjoy!

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