Name: Chorizo and spinach pizzettas
Cook time: 60 min
Total time: 60 min
Ingredients: 150 gram baby spinach leaves; 2 clove garlic; 4 anchovy fillets, drained; 1 tablespoon olive oil; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1 cured chorizo sausage (170g); 150 gram manchego cheese; Pizza dough; 2 teaspoon (7g) instant yeast; 1 teaspoon fine table salt; 1/2 teaspoon caster (superfine) sugar; 2 cup (300g) plain (all-purpose) flour; 25 gram butter, melted; 2 tablespoon olive oil; 3/4 cup (180ml) warm water, approximately

Ingredients

150 gram baby spinach leaves

2 clove garlic

4 anchovy fillets, drained

1 tablespoon olive oil

1/2 cup coarsely chopped fresh flat-leaf parsley

1 cured chorizo sausage (170g)

150 gram manchego cheese

Pizza dough

2 teaspoon (7g) instant yeast

1 teaspoon fine table salt

1/2 teaspoon caster (superfine) sugar

2 cup (300g) plain (all-purpose) flour

25 gram butter, melted

2 tablespoon olive oil

3/4 cup (180ml) warm water, approximately

Method

1.Make pizza dough. Combine yeast, salt, sugar and sifted flour in medium bowl. Make a well in the centre. Stir in butter, oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in warm place about 1 hour or until dough doubles in size. Punch dough down with fist; knead dough on floured surface until smooth.

2.Preheat oven to 220°C/425°F. Oil large oven trays, line with baking paper.

3.Finely shred spinach, place in medium bowl with chopped peeled garlic, finely chopped anchovies, oil and parsley.

4.Divide dough into eight equal pieces. Roll each piece into 15cm (6 inch) rounds; place on trays.

5.Spread pizzas with spinach mixture, top with thinly sliced chorizo and grated cheese.

6.Bake pizzettas about 8 minutes or until browned and crisp.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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