Pizza Diavolo

Beef Chorizo and Roasted Peppers

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Instructions

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1 Prep

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

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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.

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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.

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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.

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5 Make dressing

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

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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. 

Tips for fussy eaters

Sensitive to heat? Go easy on the chilli flakes!

Pro tip

Remove the pizza dough at least 10 min before cooking. Allowing the dough come to room temp makes it easier to roll out.

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

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1022 · Prot 41 · Carbs 152 · Fat 27

Ingredients

Number of people

Toppings

Beef Chorizo-deprecated 40 Grams
Roasted peppers 150 Grams
Grated mozzarella 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 2 Pieces
Plain flour 10 Grams
Semolina 30 Grams
Olive oil 2 Tbsp

Rocket salad

Balsamic vinegar 15 ML
Olive oil 2 Tbsp
Dijon mustard 6 Grams
Honey 20 Grams
Salt 0.5 Tsp
Rocket 40 Grams

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

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1022 · Prot 41 · Carbs 152 · Fat 27

Instructions

photo

1 Prep

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

photo

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.

photo

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.

photo

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.

photo

5 Make dressing

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

photo

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. 

Tips for fussy eaters

Sensitive to heat? Go easy on the chilli flakes!

Pro tip

Remove the pizza dough at least 10 min before cooking. Allowing the dough come to room temp makes it easier to roll out.

Ingredients

Number of people

Toppings

Beef Chorizo-deprecated 40 Grams
Roasted peppers 150 Grams
Grated mozzarella 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 2 Pieces
Plain flour 10 Grams
Semolina 30 Grams
Olive oil 2 Tbsp

Rocket salad

Balsamic vinegar 15 ML
Olive oil 2 Tbsp
Dijon mustard 6 Grams
Honey 20 Grams
Salt 0.5 Tsp
Rocket 40 Grams
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