with Pickled Onion, Red Leicester, Cheddar and Bell Pepper
Bringing together Italian pizza and Tex-Mex flavourings, this dish is a showcase of fusion flavours. With a sweet passata base, this pizza is laden with smoky Mexican style spices, spicy chorizo slices, melty cheese and tangy pickled onion on a crisp base. It’s a bold, cheesy twist with a Tex-Mex kick that’s made for pizza night.
Allergens
Utensils
Tags
Pizza Dough
400 grams
Red Leicester
30 grams
Mature Cheddar Cheese
80 grams
Bell Pepper
1 unit(s)
Garlic Clove
2 unit(s)
Red Onion
1 unit(s)
Red Wine Vinegar
12 milliliter(s)
Mexican Style Spice Mix
1 sachet(s)
Tomato Passata
1 carton(s)
Chorizo Slices
50 grams
Wild Rocket
20 grams
Sugar for the Pickle
0.25 tsp
Honey
1 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the dough from the fridge and allow to come to room temperature.
Grate the Red Leicester and Cheddar cheese. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the red onion.
Pop half the red onion in a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper, the remaining red onion and half the Mexican style spice mix. Fry until softened 5-6 mins. Continue to stir while it cooks.
Once softened, add the garlic and stir-fry, 1 min more. Remove from the heat.
Meanwhile, halve the ball of dough.
Sprinkle a little flour on a clean worktop and roll the dough into a thin circle, roughly the size of a dinner plate about 30cm wide and around ½cm thick. Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking.
Transfer to a large baking tray. TIP: Use two baking trays if necessary.
Spread the passata over the pizza bases, leaving a 1cm border around the edge.
Sprinkle over the remaining Mexican style spice mix all over the base. Top with cooked bell pepper, red onion and sprinkle over the cheeses.
Top with the chorizo slices, spacing them out in an single even layer.
When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy.
If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.
Share the pizzas between your plates. Drizzle over the honey (see pantry for amount).
Top with the pickled onions, a handful of rocket and drizzle a little oil over the leaves to finish.
4157
kJ
Energy (kJ)
993
kcal
Energy (kcal)
35
g
Fat
16
g
of which saturates
127.6
g
Carbohydrate
20.7
g
of which sugars
8.9
g
Dietary Fibre
40.1
g
Protein
4.12
g
Salt
with Jasmine Rice, Bell Pepper and Courgette
with Crispy Potato Slices, Peas, Spinach and Coriander
with Goat's Cheese, Courgette and Flaked Almonds
with Pickled Radish and Baby Leaf Salad