BeebRecipes.co.uk- Archive of BBC Food Recipes

Chorizo, artichoke and tomato pizzette

Prep time less than 30 mins
Cook time less than 30 mins
Makes 20
From Put Your Money Where Your Mouth Is

Method


  1. Preheat the oven to 220C/430F/Gas 7.

  2. For the pizzetta bases, in a jug, mix together the water, yeast, sugar and olive oil until well combined (this is the starter).

  3. Sift the flour and salt into a large bowl. Make a well in the centre, then pour the starter mixture into the well and add the chopped olives. Stir until the mixture comes together as a dough and is well combined.

  4. Turn out the dough mixture onto a lightly floured work surface and knead for 3-4 minutes until smooth.

  5. Divide the dough into 20 equal portions and roll into balls (each portion should be about the size of a tennis ball). Place the dough balls onto a baking tray and cover with a damp cloth, then set aside in a warm place for 18-20 minutes, or until the balls have doubled in size.

  6. On a lightly floured work surface, flatten each ball of dough with your hands to form pizzetta bases that are 2.5cm/1in thick and 5cm/2in in diameter. Set aside.

  7. For the tomato sauce, heat the oil in a pan over a medium heat. Add the chopped chorizo and fry for 3-4 minutes, or until the chorizo is fragrant and crisp.

  8. Add the tomatoes and garlic, stir well and bring the mixture to a simmer. Continue to simmer over a medium heat for 25-30 minutes, or until the tomatoes have broken down. Add the basil leaves and sugar. Season, to taste, with salt and freshly ground black pepper.

  9. For the topping, spread half a tablespoon of the tomato sauce all over each of the pizzetta bases. Sprinkle over the topping ingredients.

  10. Transfer the pizzette to a hot oven and bake for 8-10 minutes, or until the bases are crisp and golden-brown, the cheese has melted and the topping ingredients have softened and coloured.

  11. To serve, slice the pizzette and place a handful of rocket salad alongside.

Ingredients

For the pizzetta bases

  • 600ml/1 pint 1½fl oz water, at room temperature
  • 2 x 7g/¼oz sachets fast-action dried yeast
  • 1 tbsp caster sugar
  • 1 tbsp extra virgin olive oil
  • 1kg/2lb 3¼oz type '00' flour, plus extra for dusting
  • ½-1 tsp salt
  • handful black olives, pits removed, finely chopped

For the tomato sauce

  • 2 tbsp olive oil
  • 1 chorizo sausage, finely chopped
  • 10 plum tomatoes, chopped
  • 3 garlic cloves, crushed to a paste with the edge of a knife
  • small bunch basil leaves, finely chopped
  • 1 tsp caster sugar
  • ¼ tsp salt
  • freshly ground black pepper

For the topping

  • freshly made tomato sauce (see above)
  • 200g/7¼oz jalapeno peppers, chopped
  • 200g/7¼oz artichoke hearts, chopped
  • 200g/7¼oz Roquefort cheese, or similar strong blue cheese, crumbled into large pieces
  • 2 tbsp chopped fresh oregano
  • rocket salad, to serve

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Chorizo, artichoke and tomato pizzette

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