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Tex-Mex Style Chorizo and Two Cheese Pizza

Tex-Mex Style Chorizo and Two Cheese Pizza

with Pickled Onion, Red Leicester, Cheddar and Bell Pepper

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Bringing together Italian pizza and Tex-Mex flavourings, this dish is a showcase of fusion flavours. With a sweet passata base, this pizza is laden with smoky Mexican style spices, spicy chorizo slices, melty cheese and tangy pickled onion on a crisp base. It’s a bold, cheesy twist with a Tex-Mex kick that’s made for pizza night.

Tags:
New
Allergens:
Wheat
•Cereals containing gluten
•Milk
•Sulphites

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

400 grams

Pizza Dough

(Contains: Wheat, Cereals containing gluten)

30 grams

Red Leicester

(Contains: Milk)

80 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

1 unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

50 grams

Chorizo Slices

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

¼ tsp

Sugar for the Pickle

1 tbsp

Honey

Nutritional information

Energy (kJ)4157 kJ
Energy (kcal)993 kcal
Fat35 g
of which saturates16 g
Carbohydrate127.6 g
of which sugars20.7 g
Dietary Fibre8.9 g
Protein40.1 g
Salt4.1 g
Potassium124.1 mg
Calcium27.8 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Garlic Press
•Pan
•Baking Tray

Instructions

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.

Grate the Red Leicester and Cheddar cheese. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the red onion.

Pop half the red onion in a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

2

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

Once the oil is hot, add the pepper, the remaining red onion and half the Mexican style spice mix. Fry until softened 5-6 mins. Continue to stir while it cooks.

Once softened, add the garlic and stir-fry, 1 min more. Remove from the heat.

3

Meanwhile, halve the ball of dough.

Sprinkle a little flour on a clean worktop and roll the dough into circles the size of a dinner plate, approximately ½cm thick.

Transfer to a large baking tray. TIP: Use two baking trays if necessary.

4

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

Sprinkle over the remaining Mexican style spice mix all over the base. Top with cooked bell pepper, red onion and sprinkle over the cheeses.

Top with the chorizo slices, spacing them out in an single even layer. 

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, 15-18 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.

6

Share the pizzas between your plates. Drizzle over the honey (see pantry for amount).

Top with the pickled onions, a handful of rocket and drizzle a little oil over the leaves to finish.

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Explore Similar Recipes

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