Corn, Chorizo And Chicken Pizza
Ingredients
Makes One Pizza
For the Sweetcorn Puree
(there will be puree left over - you can freeze this to use on the next pizza!)
- 500g sweetcorn
- 100ml water
- 1 banana shallot
- 30g butter
- 1 small clove of garlic, chopped
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Pizza
- 1 ball of fresh pizza dough
- 100ml of sweetcorn puree
- 50g diced mozzarella cheese
- ½ chicken breast, cooked and cut into strips
- 1/3 cured chorizo sausage, thinly sliced
- Sprig of coriander
- 1 spring onion, thinly sliced
- 10ml olive oil
Cooking instructions
For the Sweetcorn Puree
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Melt the butter in a large saucepan
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Add the diced shallot, chopped garlic and sweat on a medium heat until soft and translucent
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Add the sweetcorn and cook on a medium heat for 10 minutes
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Add the water and simmer for another 30 minutes or until the corn is soft
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When cool, blitz the mixture in a food processor until smooth
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Season to taste and set aside to use on the pizza
For the Pizza
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Take one ball of pizza dough and place onto a hard surface that’s been dusted with flour and semolina
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Push down on the dough with your hands to gently stretch the dough, keeping it round. Be careful not to touch the outside edge of the dough to help form a thicker crust
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Place the pizza base onto a 10” - 12” size pizza baking tray
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Spread the sweetcorn puree over the stretched pizza base
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Sprinkle mozzarella cheese over the sauce
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Sprinkle over the sliced spring onion
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Add the chicken and chorizo, making sure this is spread evenly
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Bake at 220 degrees celsius for 8-12 minutes or until the crust is golden
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Sprinkle over coriander and brush the crust with olive oil
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Enjoy!