Tenderstem and chorizo pizza recipe
A family favourite that the kids can help make and can be very easily tailored to suit different people’s tastes.
Makes 4 medium sized pizzas.
Cook's tip: For a vegetarian pizza, swap the chorizo/ham for sliced red peppers or halved cherry tomatoes, or for a super nutritious version, crack whole eggs into a well in the centre of the pizza.
Ingredients
- 350 ml warm water (made from ½ boiling and ½ cold)
- 1 tbsp dried yeast
- 1 tsp caster sugar
- 600 g strong white bread flour, plus extra for dusting
- 2 tbsp extra virgin olive oil
- 0.5 tsp fine sea salt
- 12.3 fl oz warm water (made from ½ boiling and ½ cold)
- 1 tbsp dried yeast
- 1 tsp caster sugar
- 21.2 oz strong white bread flour, plus extra for dusting
- 2 tbsp extra virgin olive oil
- 0.5 tsp fine sea salt
- 1.5 cups warm water (made from ½ boiling and ½ cold)
- 1 tbsp dried yeast
- 1 tsp caster sugar
- 21.2 oz strong white bread flour, plus extra for dusting
- 2 tbsp extra virgin olive oil
- 0.5 tsp fine sea salt
- 240 g Tenderstem
- 300 g passata (smooth Italian tomato sauce)
- 350 g mozzarella, torn into bite sized pieces
- 120 g chopped chorizo or equivalent weight in chopped ham
- 50 g Parmesan cheese, grated
- 8.5 oz Tenderstem
- 10.6 oz passata (smooth Italian tomato sauce)
- 12.3 oz mozzarella, torn into bite sized pieces
- 4.2 oz chopped chorizo or equivalent weight in chopped ham
- 1.8 oz Parmesan cheese, grated
- 8.5 oz Tenderstem
- 10.6 oz passata (smooth Italian tomato sauce)
- 12.3 oz mozzarella, torn into bite sized pieces
- 4.2 oz chopped chorizo or equivalent weight in chopped ham
- 1.8 oz Parmesan cheese, grated
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Measure the water into a jug and sprinkle over the yeast and sugar. Stir well and set aside for 10 minutes, after which time a little beer-like head will have begun to form on the surface.
- Weigh the flour into a bowl and stir though the salt. Make a well in the middle and pour in the olive oil and the yeasty water. Use a metal spoon to stir and bring the dough roughly together then tip onto the work surface. Using a pushing and pulling action with the heel of your hands knead the dough for about 8 minutes until it is smooth and stretchy. Kids will love helping with this. When its ready, put into a clean, lightly oiled bowl and cover with a clean tea towel and leave to rise for 30 minutes.
- Blanch the Tenderstem in boiling water for 2 minutes, drain and allow to cool.
- Tip the dough onto a lightly floured worktop and cut into 4 pieces. Roll each piece to a rough circle of about 5 mm thick and lay each on a baking sheet. Preheat the oven to 220°C.
- Top each pizza by spreading out 2 or 3 tablespoons of passata in a thin layer, then divide the Tenderstem between each. Sprinkle over the mozzarella and chorizo and scatter over the parmesan. Bake each pizza in a hot oven for about 12 minutes until the crust is crisp and the cheese melted and bubbling.
Recipe courtesy of tenderstem.co.uk
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