Seeded shortcrust pizza with chorizo and mushrooms

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2 servings Prep: 20 mins, Cooking: 15 mins
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This base is shaped directly on the baking sheet – be sure to use a silicone one.

By Food24 April 12 2019
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Ingredients (12)

CRUST
125 ml sunflower seeds — toasted
45 ml sesame seeds — toasted
375 ml flour — stoneground white bread
5 ml salt
150 g butter — cold, pieces
1 eggs — yolk only
30 ml water — ice-cold
TOPPING
30 ml pesto — tomato
125 g mushrooms — mixed
1/2 chorizo sausage — sliced
2 courgettes — cut into ribbons
1 feta cheese — round
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Method:

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.



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