Crispy Chorizo and Potato Pizza Slab
SERVES 6 PREP 30 MINUTES (PLUS STANDING) COOK 15 MINUTES
7g sachet dried yeast 2 teaspoons caster sugar ¾ cup warm water 2 desiree potatoes, chopped 2 cups bread and pizza flour 1 teaspoon salt 2 tablespoons extra virgin olive oil, plus extra for drizzling ½ cup tomato passata 1½ cups grated pizza cheese 200g cherry truss tomatoes, cut into small bunches 1 chorizo, thinly sliced diagonally ½ cup fresh flat-leaf parsley leaves
1 Preheat oven to 240°C/220°C fan-forced. Grease a 3cm-deep, 24.5cm x 37.5cm (base) baking tray with baking paper. 2 Combine yeast, sugar and warm water in a jug. Stand for 10 minutes or until frothy. 3 Meanwhile, place the potato in a microwave-safe bowl. Cover with plastic wrap. Cook on HIGH (100%) for 3 minutes or until almost tender. 4 Combine flour and salt in a large bowl. Make a well in the centre. Add yeast mixture and half the oil. Stir until a dough forms. Turn out onto a clean work surface. Knead for 2 minutes or until smooth. Using a rolling pin, roll out dough between two sheets of baking paper until large enough to line base of prepared tray. Press dough into tray. 5 Leaving a 1.5cm border, spread passata over dough. Sprinkle with pizza cheese. Top with tomatoes. Bake for 8 to 10 minutes or until cheese and base are golden. 6 Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add chorizo. Cook, stirring occasionally, for 3 minutes or until crisp. Add potato. Cook for a further 3 to 4 minutes or until potato is golden. Transfer to paper towel to drain. 7 Top pizza with chorizo mixture and parsley. Drizzle with extra oil. Serve. NUTRITION: (per serve) 1856kj; 18.8g fat; 7.4g sat fat; 20.8g protein; 45.8g carbs; 3.6g fibre; 30mg chol; 792mg sodium.