The ultimate easy peasy dinner solution! A delectable chorizo and sun-dried tomato pizza, served with spicy chilli oil and fresh green leaves. Dinner, done and dusted!
Chorizo & Sun-dried Tomato Pizza
Chorizo & Sun-dried Tomato Pizza
with green leaves & homemade chilli oil
Hands on Time: 10 - 30 minutes
Overall Time: 20 - 45 minutes
Ingredients:
- Fresh Chili
- Fresh Chilli
- Fresh Chillies
- Grated Mozzarella & Cheddar Cheese Mix
- Green Leaves
- Neapolitan Pizza Base
- Neapolitan Pizza Bases
- Sliced Chorizo
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
HOMEMADE CHILLI OIL
Preheat the oven to 200°C. Thinly slice the chili and place in a heat-proof bowl. In a small pot, heat up 30ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour over the sliced chili. Set aside for serving.
PIZZA PREP
Remove the pizza base from the freezer. Evenly sprinkle the grated cheese over the base and top with the Sliced Chorizo and chopped Sun-Dried Tomatoes. Carefully slide the base directly onto the oven rack and cook for 7-10 minutes, or until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Garnish your chorizo and sun-dried tomato pizza with the rinsed Green Leaves and drizzle with the homemade chili oil (to taste). Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
IN CASE YOU MISSED IT…
UCOOK has launched a new range of 8 Craft Pizzas! If you liked your meal kit pizza, why not try our new Cured Chorizo & Chilli or Sun-dried Tomato, Spinach & Feta Pizzas?
Fresh Chilli - 1
Neapolitan Pizza Base - 1
Grated Mozzarella & Cheddar Cheese Mix - 100g
Sliced Chorizo - 30g
Sun-Dried Tomatoes - 25g
Green Leaves - 20g
HOMEMADE CHILLI OIL
Preheat the oven to 200°C. Thinly slice the chilies and place in a heat-proof bowl. In a small pot, heat up 40ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour over the sliced chili. Set aside for serving.
PIZZA PREP
Remove the pizza bases from the freezer. Evenly sprinkle the grated cheese over the base and top with the Sliced Chorizo and chopped Sun-Dried Tomatoes. Carefully slide the bases directly onto the oven rack and cook for 7-10 minutes, or until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Garnish your chorizo and sun-dried tomato pizzas with the rinsed Green Leaves and drizzle with the homemade chili oil (to taste). Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
IN CASE YOU MISSED IT…
UCOOK has launched a new range of 8 Craft Pizzas! If you liked your meal kit pizza, why not try our new Cured Chorizo & Chilli or Sun-dried Tomato, Spinach & Feta Pizzas?
Fresh Chili - 1
Neapolitan Pizza Bases - 2
Grated Mozzarella & Cheddar Cheese Mix - 200g
Sliced Chorizo - 60g
Sun-Dried Tomatoes - 50g
Green Leaves - 40g
HOMEMADE CHILLI OIL
Preheat the oven to 200°C. Thinly slice the chilies and place in a heat-proof bowl. In a small pot, heat up 50ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour over the sliced chili. Set aside for serving.
PIZZA PREP
Remove the pizza bases from the freezer. Evenly sprinkle the grated cheese over the base and top with the Sliced Chorizo and chopped Sun-Dried Tomatoes. Carefully slide the bases directly onto the oven rack and cook for 7-10 minutes, or until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Garnish your chorizo and sun-dried tomato pizzas with the rinsed Green Leaves and drizzle with the homemade chili oil (to taste). Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
IN CASE YOU MISSED IT…
UCOOK has launched a new range of 8 Craft Pizzas! If you liked your meal kit pizza, why not try our new Cured Chorizo & Chilli or Sun-dried Tomato, Spinach & Feta Pizzas?
Fresh Chillies - 2
Neapolitan Pizza Base - 3
Grated Mozzarella & Cheddar Cheese Mix - 300g
Sliced Chorizo - 90g
Sun-Dried Tomatoes - 75g
Green Leaves - 60g
HOMEMADE CHILLI OIL
Preheat the oven to 200°C. Thinly slice the chilies and place in a heat-proof bowl. In a small pot, heat up 60ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour over the sliced chili. Set aside for serving.
PIZZA PREP
Remove the pizza bases from the freezer. Evenly sprinkle the grated cheese over the base and top with the Sliced Chorizo and chopped Sun-Dried Tomatoes. Carefully slide the bases directly onto the oven rack and cook for 7-10 minutes, or until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Garnish your chorizo and sun-dried tomato pizzas with the rinsed Green Leaves and drizzle with the homemade chili oil (to taste). Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
IN CASE YOU MISSED IT…
UCOOK has launched a new range of 8 Craft Pizzas! If you liked your meal kit pizza, why not try our new Cured Chorizo & Chilli or Sun-dried Tomato, Spinach & Feta Pizzas?
Fresh Chillies - 2
Neapolitan Pizza Base - 4
Grated Mozzarella & Cheddar Cheese Mix - 400g
Sliced Chorizo - 120g
Sun-Dried Tomatoes - 100g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Chorizo & Sun-dried Tomato Pizza?
The preparation time for Chorizo & Sun-dried Tomato Pizza with green leaves & homemade chilli oil is between 10 and 30 minutes.
What is the total time required to make Chorizo & Sun-dried Tomato Pizza with green leaves & homemade chilli oil?
The total time required to make Chorizo & Sun-dried Tomato Pizza with green leaves & homemade chilli oil is between 20 and 45 minutes.
How many servings does Chorizo & Sun-dried Tomato Pizza provide?
4 servings
What are the main ingredients in Chorizo & Sun-dried Tomato Pizza?
Fresh Chili, Fresh Chilli, Fresh Chillies, Grated Mozzarella & Cheddar Cheese Mix, Green Leaves, Neapolitan Pizza Base, Neapolitan Pizza Bases, Sliced Chorizo, Sun-Dried Tomatoes
What is the nutritional information of Chorizo & Sun-dried Tomato Pizza?
Calories: 765, Carbs: 55 grams, Fat: grams, Protein: 40.2 grams, Sugar: 12.4 grams, Salt: 1737 grams
How do I prepare Chorizo & Sun-dried Tomato Pizza?
FINISHING TOUCHES: Garnish your chorizo and sun-dried tomato pizzas with the rinsed green leaves and drizzle with the homemade chili oil (to taste). Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef! IN CASE YOU MISSED IT…: UCOOK has launched a new range of 8 Craft Pizzas! If you liked your meal kit pizza, why not try our new Cured Chorizo & Chilli or Sun-dried Tomato, Spinach & Feta Pizzas? HOMEMADE CHILLI OIL: Preheat the oven to 200°C. Thinly slice the chilies and place in a heat-proof bowl. In a small pot, heat up 40ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour over the sliced chili. Set aside for serving. PIZZA PREP: Remove the pizza bases from the freezer. Evenly sprinkle the grated cheese over the base and top with the sliced chorizo and chopped sun-dried tomatoes. Carefully slide the bases directly onto the oven rack and cook for 7-10 minutes, or until the cheese has melted and the base is crispy.
What should be prepared from my kitchen to make Chorizo & Sun-dried Tomato Pizza?
Fresh Chili, Fresh Chilli, Fresh Chillies, Grated Mozzarella & Cheddar Cheese Mix, Green Leaves, Neapolitan Pizza Base, Neapolitan Pizza Bases, Sliced Chorizo, Sun-Dried Tomatoes
How many calories does Chorizo & Sun-dried Tomato Pizza have?
765 calories
How much fat content does Chorizo & Sun-dried Tomato Pizza have?
grams