Goats’ cheese, sweet pepper and chorizo - Express Pizza

Pizza Express

     

For the base

Soft Tortillas (cut to the desired size)

Make Fresh pizza dough

• 300g strong bread flour, plus a little extra for dusting
• 1 x 7g sachet fast-action dried yeast
• 1½ teaspoon salt
• 3 tbsp extra virgin olive oil

For the goats’ cheese, sweet pepper and chorizo topping

50ml passata
50g peppadew peppers
3 sprigs of thyme
1 garlic clove
75g goats’ cheese
10 chorizo slices
extra virgin olive oil
1 handful, fresh basil leaves

Method

1. Preheat the oven to 240C/475F/Gas 9.
2. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml of warm tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball.
3. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook).
4. Then divide the dough into three equal pieces and then use a rolling pin to roll each one out into roughly a 14x40cm rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings.
5. For the goats’ cheese, sweet pepper and chorizo topping put the passata and peppadew peppers in a blender. 
   Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices.
6. Run your fingers down the length of the thyme sprigs to release their leaves, peel the garlic and add both to the blender also. 
7. Blitz until smooth and then spread over the pizza base, leaving a 1cm  border.
8. When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy.
9. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with oil.