Gambas Chorizo Pizza


Apr 17, 2023

1 min read

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)
Romesco Sauce 
  1. Skin and deseed roasted red peppers 
  2. In a food processor, add roasted red peppers, almonds and garlic, blend until smooth 
  3. Add red wine vinegar and olive oil, blend until smooth 
  4. Season with paprika, cayenne pepper and salt 
Salsa Verde Cream Cheese
  1. Prepare salsa verde, start by chopping flat leaf parsley, coriander, basil, mint, gherkins, jalapeno and capers, then transfer to a mixing bowl 
  2. Add mustard, anchovy fillets and red wine vinegar, mix well 
  3. Allow salsa verde to stand for 2 hours before use 
  4. Soften Anchor Cream Cheese and add salsa verde, mix well and transfer to piping bag 
  1. On a thin pizza dough, spread a layer of pumpkin puree as base 
  2. Add 80g Anchor Extra Stretch+ Mozzarella 
  3. Add chorizo sausage, roasted capsicum and anchovy fillets 
  4. Add remaining 40g Anchor Extra Stretch+ Mozzarella 
  5. Bake 
  6. Garnish with salsa verde cream cheese and rocket leaves 



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