Artichoke, manchego cheese and spicy chorizo sausage bring a fiery Spanish feel to this gorgeously gutsy pizza. If you like your food hot, throw on a few fresh chillies. Serve in generous slices with cold bottles of San Miguel.
Mix the salt and the yeast in a bowl with the water. In another large bowl make a well in the centre of the flour and then add the water mixture and the extra virgin olive oil. Mix well with a wooden spoon until you create a doughy texture. Turn out the dough onto a clean well floured surface and work it with your hands for approximately 3 minutes. Place in a bowl, cover with a towel, leave in a warm place and allow to rest for at least 30 minutes until the dough nearly doubles in size.
At this stage, pre-heat the oven to 220º degrees.
Once rested, turn out the dough onto a floured surface and with your hands push out to create a round pizza shape, approximately 25cm in diameter. Place the pizza base on a baking tray (previously brushed with oil).
Firstly sauté the onions, garlic and paprika until soft, add the passata and the thyme and bring to the boil. Then reduce by half or until thickened and season.
Spoon over a generous amount of passata onto the pizza base, then arrange the artichokes evenly and the chorizo.
Finally sprinkle with the Manchego and drizzle with olive oil and the thyme.
Place in a hot oven at 230C for 20-30 mins, if a very crispy base is required then blind bake the base for 10 mins before adding any base ingredients.
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