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Margherita pizza with chorizo

Name: Margherita pizza with chorizo
Prep time: 20 min
Cook time: 1 h 24 min
Total time: 1 h 44 min
Yield: Makes enough for 3 pizzas
Cuisine: Italian recipes
Ingredients: 3 x pizza dough bases (see https://www.deliciousmagazine.co.uk/recipes/basic-pizza-dough-recipe/basic pizza dough recipe); 100g chorizo, thinly sliced; 3 tbsp capers, drained; 30g pitted black olives, halved; 250g buffalo mozzarella, sliced; Handful fresh basil leaves; For the tomato ragù; 500g ripe plum tomatoes, roughly chopped; 1 large garlic clove, finely chopped; 2 tbsp olive oil; ¼-½ tsp sugar

Published: 3 Sep 19
Updated: 18 Mar 24

We’ve topped this margherita pizza with a rich tomato and chorizo ragù for extra fiery flavour. Prefer the meatless version? Try our ultimate margherita pizza recipe

Easy
August 2019

Test kitchen approved

Makes enough for 3 pizzas
Hands-on time 15-20 min, simmering time 1 hour, oven time 18-24 min

We’ve topped this margherita pizza with a rich tomato and chorizo ragù for extra fiery flavour. Prefer the meatless version? Try our ultimate margherita pizza recipe

Nutrition: Per pizza

Calories: 850kcals
Fat: 39.9g (17.4g saturated)
Protein: 36.5g
Carbohydrates: 83g (6g sugars)
Fibre: 6.8g
Salt: 3.8g

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Ingredients

3 x pizza dough bases (see basic pizza dough recipe)
100g chorizo, thinly sliced
3 tbsp capers, drained
30g pitted black olives, halved
250g buffalo mozzarella, sliced
Handful fresh basil leaves
For the tomato ragù
500g ripe plum tomatoes, roughly chopped
1 large garlic clove, finely chopped
2 tbsp olive oil
¼-½ tsp sugar

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Method

For the tomato ragù, put all the ingredients in a saucepan, bring to the boil, then simmer gently for about 1 hour or until thickened and reduced by half. Set aside to cool.
Heat the oven to its highest setting with either a pizza stone or a heavy baking sheet inside to heat up.
Transfer a prepared pizza base, still on its baking paper, to a baking sheet, then top it with a third of the ragù, spreading it to within 2cm of the edges. Add a third of the chorizo, capers, olives and mozzarella.

Using the baking paper to help you, slide the pizza onto the hot stone/baking sheet. Cook for 6-8 minutes or until the dough is puffed at the edges and golden. Remove the pizza, leaving the stone/sheet to heat up for the next one.
Transfer the pizza to a board, top with basil and slice. Repeat with the other 2 dough bases and toppings.