Chorizo and pepper pizzas
A quick yoghurt dough topped with tomato, mozzarella, smoky chorizo and peppers.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Self-raising flour400 g
- Natural yoghurt400 g
- Tomato purée80 g
- Chopped tomatoes (tin)1 tin
- Mozzarella250 g
- Chorizo ring100 g
- Peppers1 pepper
Also uses from the cupboard: table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Heat the oven to 230°C (210°C fan). Mix the self-raising flour, the yoghurt and a pinch of salt into a soft dough. Knead for 1 minute on a floured surface, split into 4 and roll out thinly. Bake on oiled trays for 5 minutes.400 g self-raising flour400 g natural yoghurt
- Simmer the chopped tomatoes and the tomato purée with a pinch of dried oregano or mixed herbs for 5 minutes, until thick. Spread over the bases.80 g tomato purée1 tin chopped tomatoes
- Tear over the mozzarella, add thinly sliced chorizo and pepper, and bake for 8 to 10 minutes, until the cheese is bubbling and the edges are golden.250 g mozzarella100 g chorizo ring1 pepper
Slice the chorizo really thin so it crisps and curls like pepperoni.
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