Margherita pizza with chorizo

Margherita pizza with chorizo

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

Margherita pizza with chorizo

  • Serves icon Makes enough for 3 pizzas
  • Time icon 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

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

  1. 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.
  2. Heat the oven to its highest setting with either a pizza stone or a heavy baking sheet inside to heat up.
  3. 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.
  4. 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.
  5. Transfer the pizza to a board, top with basil and slice. Repeat with the other 2 dough bases and toppings.

Nutrition

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

delicious. tips

  1. Make the tomato ragù up to 2 days ahead, then cover and keep chilled.

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