Easy Homemade

Chorizo, Mozzeralla & Tomato Pizza

with Hong Kong Street Sauce

INGREDIENTS

FOR THE BASE

  • 200g strong white flour plus extra for dusting

  • 7g fast-action dried yeast

  • Pinch of salt

  • 140ml water, warm

  • 3 tablespoons extra virgin olive oil plus extra for brushing   

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FOR THE TOPPING

  • 200g chopped tomatoes (sieved tomatoes)

  • 150g Hong Kong Street Sauce 

  • 2 mozzarella balls, drained and cut into thick slices

  • 200g slices chorizo or pepperoni  

  • 4 tablespoons extra virgin olive oil

  • 8 fresh basil leaves

  • Salt and pepper to taste

METHOD

  1. Prepare 2 baking trays by pouring 1 tablespoon of oil on each tray and spreading it with your fingers or pastry brush. Brush the inside of a large bowl with oil.

  2. To prepare the dough, put the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.

  3. Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Place in the oiled bowl, brush the top with oil and cover with cling film. Leave to rest at room temperature for 25 minutes.

  4. Preheat the oven to 200°C/400°F/Gas Mark 6.

  5. Once rested, turn out the dough onto a well-floured surface and divide it into 2 equal halves. Use your hands to push each one out from the centre, to create 2 round discs about 25cm in diameter. Place the pizza bases on the oiled baking trays.

  6. Spread the HONG KONG Street Sauce & chopped drained tomatoes evenly over the top of the bases using the back of a tablespoon. Season with salt and pepper.

  7. Divide the sliced mozzarella & Chorizo between the 2 pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil.

  8. Cook in the middle of the oven for 18 minutes until golden brown. Two minutes before the end of the cooking, scatter over the basil and continue to cook.

  9. Serve hot and enjoy