Pizza Diavolo

Name: Pizza Diavola - Beef Chorizo and Roasted Peppers
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 40 Grams of Beef Chorizo-deprecated; 150 Grams of Roasted peppers; 150 Grams of Grated mozzarella; 2 Grams of Chilli flakes; 200 Grams of Tomato passata; 1 Tbsp of Olive oil; 2 Grams of Garlic powder; 2 Grams of Dried oregano; 5 Grams of Brown sugar; 1 Tsp of Salt; 2 Pieces of Pizza dough ball; 10 Grams of Plain flour; 30 Grams of Semolina; 2 Tbsp of Olive oil; 15 ML of Balsamic vinegar; 2 Tbsp of Olive oil; 6 Grams of Dijon mustard; 20 Grams of Honey; 1 Tsp of Salt; 40 Grams of Rocket

Beef Chorizo and Roasted Peppers

Pizza Diavolo is traditionally topped with spiced chorizo and a sprinkling of chilli flakes. Heat-lovers, this one's for you!

Cals 1006 · Prot 40 · Carbs 144 · Fat 29

Chef's choice

Family Friendly

30 min

Pizza Diavola - Beef Chorizo and Roasted Peppers

Pizza Diavolo is traditionally topped with spiced chorizo and a sprinkling of chilli flakes. Heat-lovers, this one's for you!

Cals 1006 · Prot 40 · Carbs 144 · Fat 29

Chef's choice

Family Friendly

Ingredients

Toppings

Beef Chorizo-deprecated

40 Grams

Roasted peppers

150 Grams

Grated mozzarella 4*

150 Grams

Chilli flakes

2 Grams

Tomato sauce

Tomato passata

200 Grams

Olive oil

1 Tbsp

Garlic powder

2 Grams

Dried oregano

2 Grams

Brown sugar

5 Grams

Salt

0.5 Tsp

Pizza base

Pizza dough ball 10*11*

2 Pieces

Plain flour 10*11*

10 Grams

Semolina 10*11*

30 Grams

Olive oil

2 Tbsp

Rocket salad

Balsamic vinegar 14*

15 ML

Olive oil

2 Tbsp

Dijon mustard 13*

6 Grams

Honey

20 Grams

Salt

0.5 Tsp

Rocket

40 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4208 / 1006
Fats (g)	29
of which saturated (g)	10.3
Carbohydrates (g)	144
of which sugars (g)	9
Fibers (g)	2.7
Proteins (g)	40
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Drain and slice the roasted peppers.

2 Make sauce

In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomato sauce.

3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomato sauce.

4 Bake

Top the pizza base with the shredded mozzarella, peppers and chorizo. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

5 Make dressing

Meanwhile, in a bowl whisk the balsamic vinegar, Dijon, honey and olive oil with the salt. This is your dressing.

6 Serve

Toss the rocket salad in the dressing. Sprinkle the chilli flakes (spicy!) over the cooked pizza. Slice the pizza and serve it with the rocket salad to the side.

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