Chicken & Chorizo Tear & Share Pizza
Designed to tear and share, a perfect pizza to share with family and friends. If under time constraints use a shop bought pizza base.
4 people
20 minutes
60 minutes
Ingredients
Pizza Dough
-
300
g
Strong Flour
-
60
ml
SuperValu Olive Oil
-
1
tsp
SuperValu Salt
-
175
ml
Water
Lukewarm
-
1
sachet
Yeast
Toppings
-
100
g
Chicken Fillets
poached and thinly sliced
-
1
small
Chorizo Sausages
thinly sliced (approx 8 slices)
-
1
small
Red Onion
thinly sliced
-
1
small
Red Pepper
cut into batons
-
40
g
SuperValu Medium Red Cheddar Grated 200g
or mozzarella
-
1
tbsp
SuperValu Olive Oil
-
1
tsp
SuperValu Oregano
-
1
bag
SuperValu Spinach
to serve
-
4
tbsp
SuperValu Tomato Passata
passata, or pasta sauce
Method
- Add the strong flour, dried yeast and salt to a large mixing bowl and add the lukewarm water and oil. Set aside for a few minutes until foamy. (If you have some basil pesto you could use it instead of oil)
- Mix the dough thoroughly and then move it out onto a floured surface and kneed it for 4-5 minutes or until smooth and elastic. Transfer to an oiled bowl and cover with clingfilm. Leave it to rise for about 30-40 minutes or until the dough has doubled in size.
- Preheat the oven to 180C/350F/Gas Mark 4.
- Roll the pizza dough on a lightly floured surface and place on a 22 x 35cm lightly oiled baking tray. Top with some tomato sauce, chicken fillet, peppers, onions and oregano. Place in a preheated oven for 20 minutes until the cheese has melted and the pizza base is crisp.
- Sprinkle some Rocket and Spinach leaves on top and drizzle with a little olive oil.
- Serve immediately
.
Similar recipes to try
Kevin Dundon
Kevin's Easiest Ever Seafood Pie
Kevin Dundon
Kevin’s Asian Teriyaki Chicken and Carrot Broth Bowl
SuperValu
Kevin's Autumn Glazed Cabbage Steak
SuperValu
Kevin's Slow Cooker Cheesy Beef and Potato Gratin
Kevin Dundon
Kevin's Airfryer Salt & Chilli Chicken Wings with Autumn Roasted Vegetables
Kevin Dundon
