Name: Chorizo, basil and tomato pizza
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 x 335g pizza bases; 1/2 cup (130g) bottled tomato pasta sauce; 250 gram bocconcini cheese, sliced thinly; 2 medium brown onions (300g), sliced thinly; 2 clove garlic, crushed; 3 chorizo (510g), sliced thickly; 250 gram cherry tomatoes, halved; 1/2 cup loosely packed fresh basil leaves

Ingredients

2 x 335g pizza bases

1/2 cup (130g) bottled tomato pasta sauce

250 gram bocconcini cheese, sliced thinly

2 medium brown onions (300g), sliced thinly

2 clove garlic, crushed

3 chorizo (510g), sliced thickly

250 gram cherry tomatoes, halved

1/2 cup loosely packed fresh basil leaves

Method

1.Preheat oven to 240°C (220°C fan-forced).

2.Place bases on oven trays; spread sauce evenly over each base then sprinkle with cheese. Cook, uncovered, about 15 minutes or until pizzas are heated through and cheese melts.

3.Meanwhile, heat large frying pan; cook onion, garlic and chorizo, stirring, until onion softens and chorizo is browned. Add tomatoes; cook until softened. Top pizzas with equal amounts of chorizo and tomato mixture then sprinkle with basil.

We used large, 25cm diameter, packaged pizza bases for this recipe.
Note

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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