Chorizo and Mushroom Pizza

Chorizo and Mushroom Pizza


1/3 cup (80ml) tomato pizza sauce

1 chorizo sausage, sliced

50g sliced pepperoni

½ cup (75g) pitted kalamata olives

200g mushrooms, thickly sliced

135g drained roast capsicum, torn

100g vined ripened cherry tomatoes

100g bocconcini, torn

Pizza Dough

¾ cup (185ml) warm water

2 teaspoons dried yeast

1 teaspoon caster sugar

2 cups plain flour

1 teaspoon salt

1 tablespoon olive oil


  1. To make the pizza dough, combine the water, yeast and sugar in a jug. Set aside for 5 minutes or until the mixture is frothy.
  2. Combine the flour and salt in a large bowl.
  3. Add the yeast mixture and oil and use a round-bladed knife in a cutting motion to stir until just combined. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic. Place in an oiled bowl. Cover with plastic wrap. Set aside in warm draught-free place for 1 hour or until dough doubles in size.
  4. Preheat oven to 230°C.
  5. Dust a large baking tray with flour.
  6. Turn the dough onto a lightly floured surface and use a rolling pin to roll out to a 35cm x 45cm rectangle. Transfer the dough to the prepared tray.
  7. Spread the dough evenly with pizza sauce.
  8. Heat a medium fry pan over medium-high heat. Cook the chorizo for 2 minutes each side or until golden brown.
  9. Arrange the chorizo, pepperoni, olives, mushroom, capsicum, tomatoes and bocconcini over the pizza.
  10. Bake for 15 minutes or until golden brown and heated through.
  11. Cut the pizza into squares to serve.


Print Recipe
Midwest Foods Dubbo