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Spanish Pizza

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.


  • Dough

  • 1 pinch of salt

  • 1 tsp dried yeast

  • 140ml warm water

  • 180g 00 strong plain flour

  • 1tbsp italian extra virgin olive oil

  • Topping

  • 90g marinated artichokes cut into quarters (supermarket bought)

  • 40g chorizo

  • 60g freshly grated manchego

  • 1 shallot finely diced

  • 1 clove garlic finely diced

  • 200ml passata (supermarket brought)

  • 1 bunch fresh thyme stalks removed

  • ½ tsp hot smoked paprika

  • pinch of salt

  • 4 tbsp olive oil


  • 1.

    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.

  • 2.

    At this stage, pre-heat the oven to 220º degrees.

  • 3.

    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).

  • 4.

    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.

  • 5.

    Spoon over a generous amount of passata onto the pizza base, then arrange the artichokes evenly and the chorizo.

  • 6.

    Finally sprinkle with the Manchego and drizzle with olive oil and the thyme.

  • 7.

    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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