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Chorizo pizza



  • 1 dough ball, left to rise for 1.5 to 2 hours (see Pizza Dough recipe)
  • Flour, for dusting
  • 1 dessertspoon extra virgin olive oil
  • 1 garlic clove, peeled and chopped
  • 4 dessertspoons tomato sauce (Simmer a can of whole peeled tomatoes over a low heat for five minutes. Add a few leaves of fresh basil and sea salt to taste)
  • About 7 slices chorizo
  • 6–8 chunks cooking chorizo
  • 60g mozzarella fior di latte, torn into 5 chunks
  • 4 basil leaves, torn
  • Freshly ground black pepper


  1. In a pan, heat the oil and fry the garlic over a low heat until lightly golden.
  2. Stir in the tomato sauce.
  3. Place a rack on the highest shelf of an oven and turn the grill to its highest setting.
  4. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat.
  5. Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin.
  6. Pick the pizza base up and gently stretch it a little further over your fists without tearing it.
  7. Drop this onto the hot pan, and allow it to start rising.
  8. As soon as the dough firms up, spread the tomato and garlic sauce over the base with the back of a metal spoon. Scatter the chorizo and mozzarella on top.
  9. Cook the pizza on top of the stove for about three minutes, then transfer the pan to the grill for a further three to four minutes.
  10. Once ready, scatter the basil leaves on top and serve in one piece or sliced, with a few grinds of pepper.