Crispy Chorizo and Potato Pizza Slab

Super Food Ideas - - RECIPE INDEX -


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.

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