Chorizo Pizza

by Bryony Harrison (follow)
Poems on the Page:
Cheese (387)      Tomatoes (202)      Pizza (76)      Onion (31)      Chorizo (23)      Pepper (8)     

People have been putting ingredients on top of flat breads since the Stone Age, but it was not until 1889 that the pizza was a all familiar with was created. The Italian tavern owner, Raffaele Esposito, layered a flatbread with tomato sauce, mozzerella cheese, and basil for Queen Margherita of Savoy. Today a pizza can have just about any toppings you fancy, but what makes a pizza great is the base. I made this pizza base with yoghurt, which made it really light and fluffy. My entire family fell in love with it on the first bite. Based on the brands I used, each pizza is about 519 calories. If you want, check out some of my bread making tips.

Preparation Time: X minutes
Cooking Time: 10 minutes
Makes: 4 servings

450g white bread flour
80g yoghurt
200ml water
2 tsp fast action yeast
1/2 tsp salt
1 tin of tomatoes
50g brown onion
50g yellow pepper
100g chorizo
100g cheddar cheese


Mix the flour, yeast, salt, and yoghurt together.

Gradually add the water to form a dough.

Knead for ten minutes, then prove for about an hour.

Divide the dough into four and roll them out into flat bases.

Crimp the edges of the base.
Pre-heat the oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Spread the tinned tomatoes over the bases.
Grate the cheese and sprinkle 25g over each tomato base.

Chop the onion and yellow pepper, and layer on top of the cheese toppings.

Chop the chorizo into sixteen slices, and place four slices on each pizza.

Bake in the oven.

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