Gambas Chorizo Pizza
Recipes
1 min read
Ingredients
Romesco Sauce
| 200 | gr | Roasted Red Peppers |
|---|---|---|
| 100 | gr | Almonds (Toasted) |
| 2 | nos | Garlic Cloves (Minced) |
| 20 | gr | Red Wine Vinegar |
| 100 | gr | Olive Oil |
| Paprika (A pinch) | ||
| Cayenne Pepper (A pinch) | ||
| Sea Salt (Season) |
Salsa Verde Cream Cheese
| 50 | gr | Flat Leaf Parsley |
|---|---|---|
| 20 | gr | Coriander |
| 20 | gr | Basil |
| 20 | gr | Mint |
| 30 | gr | Gherkins |
| 15 | gr | Jalapeno |
| 10 | gr | Capers |
| 10 | gr | Mustard |
| 6 | nos | Anchovy Fillets |
| 30 | gr | Red Wine Vinegar |
| 100 | gr | Anchor Cream Cheese |
Gambas Chorizo Pizza
| 1 | no | 12” Pizza Dough |
|---|---|---|
| 80 | gr | Romesco Sauce |
| 120 | gr | Anchor Extra Stretch+ Mozzarella |
| 5 | nos | Roasted Prawns |
| 30 | gr | Chorizo Sausage |
| 20 | gr | Roasted Capsicum |
| 10 | gr | Anchovy Fillets |
| 15 | gr | Salsa Verde Cream Cheese |
| Rocket Leaf (Garnish) |
Method
Romesco Sauce
- Skin and deseed roasted red peppers
- In a food processor, add roasted red peppers, almonds and garlic, blend until smooth
- Add red wine vinegar and olive oil, blend until smooth
- Season with paprika, cayenne pepper and salt
Salsa Verde Cream Cheese
- Prepare salsa verde, start by chopping flat leaf parsley, coriander, basil, mint, gherkins, jalapeno and capers, then transfer to a mixing bowl
- Add mustard, anchovy fillets and red wine vinegar, mix well
- Allow salsa verde to stand for 2 hours before use
- Soften Anchor Cream Cheese and add salsa verde, mix well and transfer to piping bag
Assembly
- On a thin pizza dough, spread a layer of pumpkin puree as base
- Add 80g Anchor Extra Stretch+ Mozzarella
- Add chorizo sausage, roasted capsicum and anchovy fillets
- Add remaining 40g Anchor Extra Stretch+ Mozzarella
- Bake
- Garnish with salsa verde cream cheese and rocket leaves
