Friday, 18 July 2014

Pepper, Onion & Chorizo Puff Pastry Pizza


A very big Pepper, Onion & Chorizo Puff Pastry Pizzas
Ready made puff pastry (or if you want to have a go at making your own you can find a recipe at FOODY FRIDAY: Easy Puff Pastry)
1 tin of chopped tomatoes
1 tbsp of basil
1 crushed clove of garlic
2 peppers, sliced thinnly
2 red onions, sliced thinnly
1 tbsp soft brown sugar
125g goats cheese, crumbled
125g chorizo, chopped finely (Optional)
Olives (optional)
Grated cheddar cheese (quantity to desired taste)
Olive oil


  1. Preheat oven to Gas 7 or 220C.
  2. In a pan place the tin of tomatoes, crushed garlic and basil, bring to the boil and simmer until it has reduced to a thick paste (~20 mins of simmering).
  3. Roll the pastry on a lightly floured surface to small squares about 10cm x 10cm or round 10cm in diametre (your preference) and approximately 0.5cm thick.
  4. Place the pastry squares or rounds onto a baking tray.
  5. In a tbsp of olive oil gently fry the peppers, until soft & transfer to a bowl.
  6. In the same frying pan add a little more oil and fry the red onions with the brown sugar to caramelise and until soft.
  7. On top of the squares or rounds of pastry spread the tomato paste evenly leaving a centimetre around the edge bare.
  8. Sprinkle on top the peppers, onions, chorizo, olives and top with cheeses, to your desired taste.
  9. Bake in the oven for about 10-15 minutes or until the pastry edges have puffed up and are golden brown and the cheeses have melted on top.
ENJOY with a seasonal salad!

TIP: do not try to make pizzas bigger than 10cm in diametre as the pastry in the middle tends to get quite soggy and make sure the tomato sauce is not too watery!

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