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Seeded shortcrust pizza with chorizo and mushrooms


eeded shortcrust pizza with chorizo and mushrooms

Ingredients 14
Servings 2
Time 20 minutes

Ingredients

  • CRUST
  • 125
    ml
    sunflower seeds, toasted
  • 45
    ml
    sesame seeds, toasted (optional)
  • 375
    ml
    stoneground white bread flour
  • 5
    ml
    salt
  • 150
    g
    cold butter, broken into small pieces
  • 1
    egg yolk
  • 30
    ml
    ice-cold water
  • TOPPING
  • 30
    ml
    tomato pesto
  • 125
    g
    mixed mushrooms
  • 1/2
    chorizo sausage, sliced
  • 2
    baby marrows, cut into ribbons with a vegetable peeler
  • 1
    round feta cheese with black pepper fresh basil
 

Method

15 minutes
 

Preheat the oven to 200°C.

1. Crust Grind the seeds in a food processor, add the flour and salt and mix well. Add the butter and pulse until the mixture resembles coarse flour. Keep the food processor running and add the egg yolk and just enough cold water to form a firm dough.

2. Remove from the food processor, shape into a ball and cover in clingfilm. Chill for 30 minutes in the fridge.

3. Roll out into a circle about 3mm thick. Make an edge all the way around. Blind bake the crust until done but not brown.

4. Topping Spread the pesto over the crust, then top with the mushrooms, chorizo and baby marrows. Sprinkle the feta cheese over.

5. Bake for 15 minutes or until the crust has browned and the cheese has melted. Garnish with fresh basil.

 

Read more on: butternut  |  pastry  |  pizza  |  mushrooms
 

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