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Chorizo and Black Olive Pizza

 
Chorizo and Black Olive Pizza
68

Recipe made by the ambassador for Olives from Spain José Pizarro. Spain is the largest producer of olives in the world. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc. It is a healthy seasonal ingredient, with the Spanish olive harvest running from September-March. www.olivesfromspain.co.uk

Yield

2

servings

Prep

75

min

Cook

15

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

For the base:
230 grams all-purpose flour
1 teaspoon salt
1 teaspoon yeast, active dry
½ teaspoon sugar, superfine
2 tablespoons olive oil
125 millilitres water
warm
1 x all-purpose flour
for dusting
*
For the topping:
4 tablespoons tomato sauce
50 grams manchego cheese
semi-cured, shaved
*
100 grams chorizo sausage
freshly cubed
12 each black olives
spanish, pitted
*
1 x sea salt
*
1 x black pepper
*
1 teaspoon oregano
dried

Directions

NB A shop bought base may be used in its place, in which case preheat your oven as direct by the base manufacturer and skip straight to the topping

The Base:

Sift the flour into a mixing bowl. Add the salt, the yeast and then the sugar. Mix together and then make a well in the middle of the mixture.

Mix 1 tablespoon of the olive oil and the water together and add it into the flour mixture. Mix well with your fingers; you will finish with a soft ball and the bowl will be clean when you have finished mixing. Place the dough onto a floured work surface and knead it well for approximately 4 minutes.

Transfer the dough to an oily bowl and rub the surface of the dough with a little more oil, cover with a damp cloth and keep in a warm place to rise for about 1 hour – the dough should double in size.

Preheat the oven to 220°C/425°F/ gas 7.

Place the dough on a floured work surface and knead for 3 more minutes. With your hands, stretch the dough to make the shape and thickness you want. Brush with olive oil and place the pizza base on a non-stick baking tray.

Topping:

Now we can start topping the Spanish pizza.

First place the tomato sauce on the base and spread well. Add the cheese, chorizo cubes and olives and season with salt and pepper and oregano.

Place the pizza in the oven and bake for approximately 15 minutes or until the edges are turning golden.

Serve with a green salad.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 78239% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 1806mg 75%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 17%
Sugars g
Protein 50g
Vitamin A 3% Vitamin C 7%
Calcium 4% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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