SPICY VEGETABLE AND CHORIZO PIZZA

Ingredients

FOR THE PIZZA BASE

• 375g Self-raising flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 330ml Buttermilk

FOR THE TOPPINGS

• 1 tbsp Olive oil
• 1 Onion, finely sliced
• 2 Garlic cloves, crushed
• 1/2 Red pepper, deseeded and sliced
• 1/2 Yellow pepper, deseeded and sliced
• 2 Courgettes, cut into chunks
• 50g Mushrooms, sliced
• 300ml Tomato passata
• 50g Chorizo, thinly sliced
• 200g Mixed grated cheddar and mozzarella (traditionally, gruyère is used)
• A handful Basil
• A sprinkle Parmesan
• A sprinkle Chilli, deseeded and finely chopped (add as much as you like)

Method

1. Preheat the oven to 220°C/Fan 200°C/Gas mark 6.
2. Sift the flour and baking powder into a bowl, add the salt, and pour in the buttermilk. Knead with clean hands to form a dough. Transfer to a clean worktop and knead for 1 minute.
3. Roll the dough into a large rectangle or circle and place onto a large, nonstick oven tray.
4. Heat the olive oil in a large frying pan over medium heat and fry the onion and garlic until soft. Add the mushrooms and peppers and cook until golden. Stir in the courgettes and cook for 1 minute. Season.
5. Evenly spread the tomato passata onto the pizza base. Top the pizza with the vegetable mixture, chorizo slices, and grated cheese.
6. Bake in the oven for 15-20 minutes until golden and crisp. Sprinkle with fresh basil leaves before serving.

COOK'S NOTE

To add variety, try topping with cooked spicy chicken, prosciutto, Italian sausage, or salami.