Easy Homemade
Chorizo, Mozzeralla & Tomato Pizza
with Hong Kong Street Sauce
INGREDIENTS
FOR THE BASE
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200g strong white flour plus extra for dusting
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7g fast-action dried yeast
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Pinch of salt
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140ml water, warm
-
3 tablespoons extra virgin olive oil plus extra for brushing
FOR THE TOPPING
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200g chopped tomatoes (sieved tomatoes)
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150g Hong Kong Street Sauce
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2 mozzarella balls, drained and cut into thick slices
-
200g slices chorizo or pepperoni
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4 tablespoons extra virgin olive oil
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8 fresh basil leaves
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Salt and pepper to taste
METHOD
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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.
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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.
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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 Clingfilm. Leave to rest at room temperature for 25 minutes.
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Preheat the oven to 200°C/400°F/Gas Mark 6.
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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.
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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.
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Divide the sliced mozzarella & Chorizo between the 2 pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil.
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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.
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Serve hot and enjoy
