Author Notes
Two different pizza toppings playing with contrasts! The pizza base recipe is taken from BBC Food by Lorraine Pascal. —Vassia Simou
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Ingredients
- Peach and chorizo topping
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1
peach
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1
chorizo sliced
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goat's cheese
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watercress or rocket
-
sun dried tomato paste
- Tomato, pepper and courgette topping
-
1
tomato sliced
-
1
courgette
-
1
yellow pepper
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beetroot cooked in malt vinegar
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buffalo mozarella
-
balsamic vinegar glaze
Directions
-
For the first pizza spread a couple of tbsp sun dried tomato paste on the stretched dough.
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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.
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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.
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Bake for 10 minutes and take out of the oven. Grind some pepper, add the watercress (or rocket) and the balsamic glaze.
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