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pizza with chorizo and watercress


Chorizo with ricotta and watercress pizza

Chorizo is a strong cured meat with plenty of flavour and spicy aroma. When you contrast this with a fresh, mild cheese such as ricotta, and throw in plenty of crunchy green watercress to balance it off, you are in no danger of adulterating its deep umami.

Prep your station

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Then your tastebuds


Per pizza

  • Step 1

    In a bowl, stir the milk into the ricotta and mix to a smooth consistency. Season with salt and pepper to taste.

  • Step 2

    Place a rack on the highest shelf of an oven and turn the grill to its highest setting. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat.

  • Step 3

    Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising.

  • Step 4

    As soon as the dough firms up, turn the heat down to medium and drizzle with the olive oil. Spread the crema di ricotta over the base with the back of a metal spoon. Add both types of chorizo and the mozzarella and distribute the basil leaves on top.

  • Step 5

    Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the grill for a further 3–4 minutes. Once ready, finish with a mound of watercress. Serve whole.

Still hungry? Go for seconds.

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