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Chorizo and Black Olive Pizza

Serves 1-2

For the base

230g strong white flour

1 teaspoon salt

1 teaspoon dried yeast

½ teaspoon caster sugar

2 tablespoons olive oil

125ml warm water

Flour for dusting

Note: A shop bought base may be used in its place, in which case preheat your oven as direct by the base manufacturer and skip straight to the topping

For the topping

4 tablespoons tomato sauce

50g semi-cured manchego cheese, shaved

100g fresh chorizo, cubed

12 Spanish black olives, pitted

sea salt and freshly ground black pepper

1 teaspoon dried oregano

The Base

Sift the flour into a mixing bowl. Add the salt, the yeast and then the sugar. Mix together and then make a well in the middle of the mixture.

Mix 1 tablespoon of the olive oil and the water together and add it into the flour mixture. Mix well with your fingers; you will finish with a soft ball and the bowl will be clean when you have finished mixing. Place the dough onto a floured work surface and knead it well for approximately 4 minutes.

Transfer the dough to an oily bowl and rub the surface of the dough with a little more oil, cover with a damp cloth and keep in a warm place to rise for about 1 hour – the dough should double in size.

Preheat the oven to 220°C/425°F/ gas 7.

Place the dough on a floured work surface and knead for 3 more minutes. With your hands, stretch the dough to make the shape and thickness you want. Brush with olive oil and place the pizza base on a non-stick baking tray.


Now we can start topping the Spanish pizza. First place the tomato sauce on the base and spread well. Add the cheese, chorizo cubes and olives and season with salt and pepper and oregano.

Place the pizza in the oven and bake for approximately 15 minutes or until the edges are turning golden.

Serve with a green salad.