Name: Chorizo, sun-dried tomato & goat’s cheese pizza
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup (150g) sun-dried tomatoes in oil, drained; 2 x 30cm (12-inch) round thin pizza bases; 1/2 cup (75g) pitted black olives, halved; 2 (345g) cured chorizo sausages, sliced thinly; 1/2 cup fresh basil leaves loosely packed, shredded finely; 220 gram (7 ounces) goat's cheese, crumbled

Ingredients

1 cup (150g) sun-dried tomatoes in oil, drained

2 x 30cm (12-inch) round thin pizza bases

1/2 cup (75g) pitted black olives, halved

2 (345g) cured chorizo sausages, sliced thinly

1/2 cup fresh basil leaves loosely packed, shredded finely

220 gram (7 ounces) goat's cheese, crumbled

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Blend or process tomatoes until almost smooth, spread over pizza bases leaving a 1cm (½ inch) border. Place bases on oven trays.

3.Top bases with olives, chorizo, half the basil and half the cheese. Bake for 15 minutes or until base is crisp, season.

4.Serve pizza sprinkled with remaining basil and cheese.

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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