A simple recipe but it can be turned into a showstopper.
Chorizo Pizza's
Recipe
8 small pizzas
For the base
1 1/2 dl water
15 g fresh yeast
1/2 tsp Maldon salt
2 tbsp olive oil
about 3 dl plain flour
For the topping
250 g mozzarella
4 spicy sausages (chorizo or salsiccia) or 16-24 mini meatballs
1 1/2 dl tomato pasta sauce
4 tbsp grated Parmesan
salt and black pepper
To serve
Rucola and grated parmesan
For the base
1 1/2 dl water
15 g fresh yeast
1/2 tsp Maldon salt
2 tbsp olive oil
about 3 dl plain flour
For the topping
250 g mozzarella
4 spicy sausages (chorizo or salsiccia) or 16-24 mini meatballs
1 1/2 dl tomato pasta sauce
4 tbsp grated Parmesan
salt and black pepper
To serve
Rucola and grated parmesan
To make the base, dissolve the yeast in warm water.
Add the salt, oil and flour.
Knead the dough smooth.
Leave the dough until it has doubled in size, about 30 min.
Preheat the oven to 250 C.
Slice the mozzarella.
Squeeze the sausage into small balls.
Cook the sausage balls in a pan for a couple of minutes.
Knead the dough around a bit to push the air out.
Divide into 8 pieces and roll out 8 oval-shaped pizza bases on a floured table.
Spread the tomato sauce over the pizza bases.
Scatter the mozzarella, sausages and Parmesan over the top.
Season with salt and pepper.
Bake for 6-8 minutes or until the filling is baked and the base has a beautiful brown color.
Garnish with rucola and grated Parmesan.
Add the salt, oil and flour.
Knead the dough smooth.
Leave the dough until it has doubled in size, about 30 min.
Preheat the oven to 250 C.
Slice the mozzarella.
Squeeze the sausage into small balls.
Cook the sausage balls in a pan for a couple of minutes.
Knead the dough around a bit to push the air out.
Divide into 8 pieces and roll out 8 oval-shaped pizza bases on a floured table.
Spread the tomato sauce over the pizza bases.
Scatter the mozzarella, sausages and Parmesan over the top.
Season with salt and pepper.
Bake for 6-8 minutes or until the filling is baked and the base has a beautiful brown color.
Garnish with rucola and grated Parmesan.
Images: Reetta Pasanen via Taverne Agency. Recipe: Sanna Kekalainen
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