Chorizo with ricotta and watercress pizza
TO MAKE AT HOME
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.
This pizza can be made using our sourdough recipe >
INGREDIENTS PER PIZZA
- 1 dough ball left to rise for 1.5 –2 hours
- flour, for dusting
for the crema di ricotta:
(makes enough for 1 baked pizza)
- 2 teaspoons milk
- 4 dessertspoons ricotta
- sea salt
- 1 dessertspoon extra virgin olive oil
- 6 slices chorizo
- 6 chunks cooking chorizo, skinned and broken
- 60g mozzarella fior di latte, torn into 5 chunks
- 4 basil leaves, torn
- a small handful of watercress, washed and dried
TO MAKE THE CREMA DI RICOTTA
In a bowl, stir the milk into the ricotta and mix to a smooth consistency. Season with salt and pepper to taste.
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.
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.
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.
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.