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Chorizo & cherry tomato pizza with rocket
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500g Waitrose Ciabatta Bread Mix
2 tsp dried rosemary
3 tbsp finely grated Parmigiano Reggiano
2 tbsp olive oil
1 x Strong bread flour, for dusting
400g cherry vine tomatoes
180g pack Waitrose Spanish Chorizo
125g Garofalo Mozzarella di Bufala, drained
50g Waitrose Wild Rocket
1 tsp balsamic vinegar
1. Tip the bread mix into a large bowl and stir in the rosemary and Parmigiano Reggiano. Make a well in the centre and pour in 290ml lukewarm water plus 1 tbsp of the olive oil. Dust strong flour on a surface and knead the mixture vigorously for 5 minutes.
2. Lightly brush a 34cm x 25cm baking tray with olive oil. Roll out the dough then place in the tin, pushing it with your fingertips so it fills the corners. Cover with oiled clingfilm and leave for 20 minutes until risen.
3. Heat the oven to 200°C, gas mark 6. Push the cherry tomatoes into the dough then lay the chorizo slices on top (it may look like a lot but they will shrink during cooking). Grind over some black pepper then bake for 20–25 minutes until golden and well risen.
4. Tear the mozzarella into small pieces and scatter over the pizza. This is quite a deep pan pizza so leave to sit for a few minutes. Scatter over the rocket leaves and drizzle over the vinegar. Cut into rectangles and serve.
For individual pizzas, divide the dough into even-sized balls, roll each into 20cm rounds and cook on two baking trays.
Typical values per serving:
This recipe was first published in July 2012.