| Ingredients
1 x 35 cm ready made pizza base
300g/3½oz Leerdammer cheese, grated
400g/12½oz jar of mixed roasted vegetables,
or chargrilled vegetables
100g/3½oz Chorizo, sliced
250g/9oz tinned tomatoes, diced
2 cloves garlic, peeled and chopped
½ chilli, chopped
Olive oil
Rock salt
Ground black pepper
2 sprigs rosemary
Method
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Using a sharp knife, carefully cut the pizza base in half
horizontally to make two thin, round pizza bases. Place
in the oven for 4 – 5 minutes to colour.
- Place the tomatoes, chilli and garlic in a blender and
mix to a purée.
- Remove the pizza bases from the oven and spoon on the
tomato purée. Liberally sprinkle the roasted vegetables
over the top.
- Sprinkle with the Leerdammer cheese and slices of Chorizo,
season well and drizzle with olive oil. Sprinkle the sprigs
of rosemary over the top.
- Put the pizzas back in the oven for about 10 minutes.
Remove from the oven as soon as the Leerdammer has melted
and serve.
Notes:
- Roasted vegetables, such as mushrooms, aubergines and
peppers are also available to buy loose from many delicatessen
counters. Alternatively buy a pack of fresh, mixed vegetables
marked “ready to roast” and cook them yourself!
- This recipe also works just as well with packet pizza
base mix.
- For a vegetarian alternative, omit the Chorizo sausage
and add 1½oz/ 40g of Leerdammer cheese.
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