The reason number one: I have been couped up at home, rehearsing for Open Mic Night at The Vanguard or in Big Music Studios with the rest of the band. Now that the event is behind us, I can focus on other things.
The reason number two: I have been experimenting with ready-made, supermarket-bought pizza bases for a while and hoping to get more of Gran chorizo which works really, really well. When you have it in your cupboard, though (which I didn’t). So, I had to go out and get some ingredients.
The reason number three: Since we are way into Autumn here in Australia and experiencing really good weather makes you think how many more days like this we have left? Saturday was a really good example so use these days wisely while you can.
The reason number four: Eurovision semi-final was on last night which was screaming pizza and large quantities of alcohol to drink after every key change and wind machine 🙂
Vegetarian Chorizo Pizza
1 pizza base (I used Pomodoro Brothers brand which I buy from Coles)
1 tablespoon vegetable oil
1 large tomato, peeled and chopped or grated
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
For the Pizza Topping:
2 rings pineapple, chopped
10 slices Gran Chorizo
1 spring onion, chopped
2 pickled baby cornichons, sliced
1/3 banana chili, chopped
• Preheat the oven to 180ºC (fan forced) or 200ºC.
• Place the pizza base on a tray (preferably earthen pizza tray).
• To make Passata: Heat the oil in a small saucepan and add the tomato, garlic powder and onion powder. Cook over medium heat until tomato pieces lose their shape completely and the consistency is sauce like. While hot, spread it all over the pizza base. This will soften the pizza base a little.
• Arrange the pineapple pieces, vegetarian chorizo, spring onion, baby cornichons and banana chili on top of passata. Top it all up with grated cheese and place it in the middle of the oven. Bake the pizza for 20 minutes.
• Slice and serve immediately.