Chorizo Caper Rocket Pizza Food

CHORIZO, CAPER & ROCKET PIZZA

Chorizo, caper & rocket pizza image

Capers, rocket and chorizo give this quick pizza a punchy flavour

Provided by Good Food team

Time 25m

Number Of Ingredients 7

Ingredients

1 pack pizza base mix
3 tbsp tomato pizza sauce
2small cooking chorizo , diced
1 tbsp capers , drained
handful cherry tomatoes , halved
handful rocket
olive oil , to drizzle

Steps:

Make up the pizza base following pack instructions and put on a baking sheet. Spread over the tomato pizza sauce. Leave to rise in a warm place for 5 mins.
Heat oven to 240C/220C fan/gas 9. Put the chorizo in a cold frying pan over a low heat, then gradually increase it - the chorizo should give off enough oil so that you don't need to add any more. Cook for 2-3 mins until it releases its oil and starts to crisp.
Scatter the chorizo, capers and tomatoes over the pizza base. Cook for 12-15 mins or until the base is crisp, scatter with the rocket,

Nutrition Facts : Calories 421 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 3.24 milligram of sodium

CHORIZO, RED PEPPER, RICOTTA, AND CAPER TART

Chorizo, Red Pepper, Ricotta, and Caper Tart image

Make and share this Chorizo, Red Pepper, Ricotta, and Caper Tart recipe from Food.com.

Provided by hectorthebat

Categories Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

375 g puff pastry
4 tablespoons passata
280 g bell peppers
2 teaspoons capers
10 slices chorizo sausage
175 g ricotta cheese
1 teaspoon oregano
8 leaves basil

Steps:

Preheat the oven to gas 6, 200C, fan 180°C Line a large baking tray with nonstick baking paper. Unfurl the pastry sheet and put it on the tray. Mark a 2cm (1in) border round the edge of the pastry with a small knife. Then prick the space inside the border with a fork to stop it from rising up.
Spread the passatta over the base of the pastry, just up to the border, then scatter over the red peppers and capers. Lay over the chorizo slices, crumble over the ricotta. Then scatter over the dried oregano and basil leaves and finish with a few good grinds of black pepper.
Bake in the oven for 20 minutes, or until the sides are puffed up and golden, and the pastry is cooked through.

Nutrition Facts : Calories 790.3, Fat 56.1, SaturatedFat 18.1, Cholesterol 55.3, Sodium 840, Carbohydrate 49.8, Fiber 3.4, Sugar 3.3, Protein 22.5

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