Tenderstem® & Chorizo Pizza
20 minutes preparation
12 minutes cooking
Makes 4 medium pizzas
Our take on a homemade pizza – perfect for a Friday night in with your feet up and a film on telly.
For the dough
- 350ml warm water (made from ½ boiling and ½ cold)
- 1 tbsp dried yeast
- 1 tsp caster sugar
- 600g strong white bread flour, plus extra for dusting
- 2 tbsp extra virgin olive oil
- ½ tsp fine sea salt
For the topping:
- 240g Tenderstem®
- 300g passata (smooth Italian tomato sauce)
- 350g mozzarella, torn into bite sized pieces
- 120g chopped chorizo or equivalent weight in chopped ham
- 50g Parmesan cheese, grated
- Measure the water into a jug and sprinkle over the yeast and sugar. Stir well and set aside for 10 minutes, after which time a little beer-like head will have begun to form on the surface.
- Weigh the flour into a bowl and stir though the salt. Make a well in the middle and pour in the olive oil and the yeasty water. Use a metal spoon to stir and bring the dough roughly together then tip onto the work surface. Using a pushing and pulling action with the heel of your hands knead the dough for about 8 minutes until it is smooth and stretchy. Kids will love helping with this. When its ready, put into a clean, lightly oiled bowl and cover with a clean tea towel and leave to rise for 30 minutes.
- Blanch the Tenderstem® in boiling water for 2 minutes, drain and allow to cool.
- Tip the dough onto a lightly floured worktop and cut into 4 pieces. Roll each piece to a rough circle of about 5mm thick and lay each on a baking sheet. Preheat the oven to 220C.
- Top each pizza by spreading out 2 or 3 tablespoons of passata in a thin layer, then divide the Tenderstem® between each. Sprinkle over the mozzarella and chorizo and scatter over the parmesan. Bake each pizza in a hot oven for about 12 minutes until the crust is crisp and the cheese melted and bubbling.
- Cook's tip: For a vegetarian pizza, swap the chorizo/ham for sliced red peppers or halved cherry tomatoes, or for a super nutritious version, crack whole eggs into a well in the centre of the pizza.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.