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Chorizo Margherita Pizza
Serves 3 Prep 20 min Cook 1 hr 24 min Total 1 hr 44 min Type Meal Origin Italian

Chorizo Margherita Pizza

A margherita given a Spanish twist with crisp slices of chorizo, salty capers, and pitted black olives. The tomato ragù is reduced for a full hour, concentrating its sweetness against the smoky paprika of the chorizo.

Serves 3 Prep 20 minutes Cook 1 hour 24 minutes Units Rate

Overview

Three margherita-style pizzas with a long-cooked plum tomato ragù as the base, topped with thinly sliced chorizo, capers, olives and torn buffalo mozzarella. The chorizo crisps and renders its smoky, paprika-rich oil over the cheese as it bakes. A scatter of fresh basil at the end adds the herbal lift.

Ingredients

Tomato Ragù

  • 500 grams ripe plum tomatoes (roughly chopped)
  • 1 garlic clove (large, finely chopped)
  • 2 tablespoons olive oil
  • ¼ teaspoon sugar

Pizza

  • 3 prepared pizza dough bases
  • 100 grams chorizo (thinly sliced)
  • 3 tablespoons capers (drained)
  • 30 grams pitted black olives (halved)
  • 250 grams buffalo mozzarella (sliced)
  • Handful of fresh basil leaves

Method

Stage 1 - Make the Tomato Ragù

  1. Place all the ragù ingredients in a saucepan and bring to the boil.
  2. Reduce the heat and simmer gently for about 1 hour, until thickened and reduced by half.
  3. Set aside to cool.

Stage 2 - Heat the Oven

  1. Heat the oven to its highest setting.
  2. Place a pizza stone or heavy baking sheet inside to heat.

Stage 3 - Top the Pizzas

  1. Transfer one prepared base, still on its baking paper, to a flat baking sheet.
  2. Spoon over a third of the ragù, spreading it to within 2 cm of the edges.
  3. Add a third of the chorizo, capers, olives and torn mozzarella.

Stage 4 - Bake & Finish

  1. Slide the topped pizza onto the hot stone using the baking paper.
  2. Bake for 6 to 8 minutes, until the dough is puffed and golden at the edges.
  3. Transfer to a board.
  4. Scatter with fresh basil and slice.
  5. Repeat with the remaining bases and toppings, returning the stone to the oven each time.

Notes

  • Reduce the ragù hard: A full hour is what concentrates the tomato sweetness. A thin sauce dilutes the chorizo's smokiness.
  • Spanish chorizo: Cured, paprika-rich Spanish chorizo (not Mexican) is what gives this pizza its character. Look for the firm, deeply red sticks.
  • Buffalo mozzarella: Drain and pat the mozzarella dry before tearing; otherwise it pools water onto the base as it bakes.
  • Capers and olives: A small amount of each goes a long way. Their saltiness should accent, not dominate.

Variations

Spicy chorizo: Use picante chorizo and add a pinch of chilli flakes for more heat. With manchego: Scatter shavings of manchego over the hot pizza alongside the basil for a more pronounced Spanish lean.

Serving

Serve with: A glass of crisp Albariño or a chilled tempranillo and a green leaf salad Garnish with: A drizzle of good olive oil and a few extra capers

Storage

  • Best eaten fresh; the chorizo loses its crispness on standing
  • Tomato ragù keeps 4 days refrigerated or freezes well up to 2 months
  • Leftover slices reheat well in a hot dry frying pan over medium heat

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