Two different pizza toppings playing with contrasts! The pizza base recipe is taken from BBC Food by Lorraine Pascal. —Vassia Simou
Peach and chorizo topping
watercress or rocket
sun dried tomato paste
Tomato, pepper and courgette topping
beetroot cooked in malt vinegar
balsamic vinegar glaze
In This Recipe
For the first pizza spread a couple of tbsp sun dried tomato paste on the stretched dough.
Place the chorizo neatly on the pizza, slice the peach and place it on top of it. Finish by crumbling the goats cheese.
For the second pizza slice the tomato and the pepper length wise in order to have a nice round shape. Slice the courgette the same way. Place the peppers first and then inside them the tomato slices so that they work as frames.
On top of the tomatoes place the courgette and the beetroot in small cubes. Sprinkle with a little bit of mozzarella. It doesn’t need much because the flavours are already rich.
Bake for 10 minutes and take out of the oven. Grind some pepper, add the watercress (or rocket) and the balsamic glaze.