Make your own pizza using our meat topping suggestion - chorizo and tomato meat pizza recipe
- Half a 500g pack ciabatta bread mix (1 pack makes 2 pizzas)
- 250g (9oz) passata
- 125g (4.5oz) mozzarella (approx 1 large ball), sliced or pulled into chunks
- flour, for sprinkling
- olive oil, for drizzling
- 50g (2oz) chorizo
- 2 vine tomatoes, sliced
Heat the oven to 250 C, 230 C fan, 500 F, gas 9. Make up the bread mix according to the pack instructions, bring together and knead for about 5 minutes on a floured surface until smooth. Leave to rise somewhere warm, in a covered, oiled bowl for about 30 minutes, then knead for 2 minutes to knock the air out. (Leaving the dough to rise improves the texture of the base, but isn’t essential.
Roll into a large round, about 0.5cm (0.25in) thick, lay on to a floured baking sheet and spread with passata. Dot with mozzarella.
Place the chorizo and the tomato slices on top, drizzle with olive oil and season with pepper. Bake on the top shelf of the oven for 12 to 15 minutes until the base is crisp and golden, the mozzarella melted and the chorizo beginning to caramelise. Remove from the oven and drizzle with more olive oil. Serve immediately.