Mexican Chorizo Pizza with Iceberg and Apple Salad

Mexican Chorizo Pizza with Iceberg and Apple Salad

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, April 30, 2017.
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A quick and easy midweek meal.

Ingredients

MEXICAN CHORIZO PIZZA

  • 2 tablespoons tomato paste
  • 1 tablespoon sweet chilli sauce
  • ½ teaspoon olive oil
  • 1 light wholemeal pizza base
  • 1 cup grated Colby cheese
  • 200g chorizo grind
  • ½ courgette, thinly sliced
  • ½ capsicum, core and seeds removed and roughly chopped
  • 1-2 spring onions, thinly sliced

ICEBERG AND APPLE SALAD

  • ¼ iceberg lettuce
  • 1 apple
  • ½ Lebanese cucumber
  • 1 teaspoon vinegar (e.g. red wine, white wine, balsamic)

SWEET CHILLI SOUR CREAM

  • ¼ cup sour cream
  • ½-1 tablespoon sweet chilli sauce
  • 1 teaspoon hot water

Steps

  1. oven to 230°C. Preheat an oven tray (or pizza stone if you have one).
  2. In a small bowl, combine tomato paste, sweet chilli sauce and olive oil. Lay a sheet of baking paper on bench and place pizza base on top. Spread tomato paste mixture evenly over base to cover and sprinkle with grated cheese.
  3. Top pizza with small balls of chorizo grind, courgette, capsicum and spring onions. Season with salt and pepper.
  4. Carefully lift up baking paper with pizza on top and place onto preheated tray (or stone), then carefully slide baking paper away (use a fish slice to help with this). Cook pizza for 12-14 minutes, until the base is crisp and golden around the edges.
  5. While pizza cooks, roughly tear lettuce and dice apple and cucumber 2cm. Toss together in a medium bowl with vinegar and a drizzle of olive oil. Season to taste with salt and pepper and set aside. In a small bowl, combine all sweet chilli sour cream ingredients.
  6. cut pizza into 6 pieces, divide between plates and drizzle with sweet chilli sour cream. Serve with a handful of iceberg and apple salad on the side.

Nutritional Information

Energy 2807 kj
671 kcal
Protein 28.5g
Carbohydrate 46.0g
Fat 40.6g