Corn, Chorizo, and Chicken Pizza
Gordon Ramsay [1]
Notes
- All ingredient measurements have been roughly converted.
- There will be leftover corn puree, which you can freeze and use for your next pizza-making adventure.
Ingredients
- For the Sweet Corn Puree:
500g sweet corn (roughy 3 cups)
100mL water (roughly 1/2 cup, slightly less)
1 banana shallot, diced
30g butter (1/8 cup)
1 small garlic clove, chopped
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
- For the Pizza:
1 ball fresh pizza dough (here's our go-to recipe [2])
100mL sweet corn puree (roughly 1/2 cup, slightly less)
50g diced mozzarella cheese (roughly 1/2 cup, slightly less)
1/2 chicken breast, cooked and cut into strips
1/3 cured chorizo sausage, thinly sliced
Sprig of coriander
1 spring onion, thinly sliced
10mL olive oil (roughly 2 teaspoons)
Directions
For the Sweet Corn Puree:
- Melt butter in large saucepan.
- Add diced shallot and chopped garlic, and cook on medium heat until soft and translucent.
- Add sweet corn and cook on medium heat for 10 minutes.
- Add water and simmer for 30 more minutes until corn is soft.
- Once cool, blend the mixture in a food processor until smooth.
- Season to taste, and set aside.
For the Pizza:
- Dust hard surface with flour and semolina, and place pizza dough on top. Push down on dough with hands and gently stretch, keeping it round. In order to form a thicker crust, avoid touching the dough's outside edge.
- Place the round pizza dough onto a 10- to 12-inch pizza baking tray.
- Spread the sweet corn puree over the stretched pizza base.
- Sprinkle on mozzarella cheese, sliced spring onion, chicken, and chorizo.
- Bake at 220 degrees Celsius (roughly 430 degrees Fahrenheit) for 8-12 minutes or until crust is golden.
- Sprinkle coriander on top, and brush crust with olive oil. Cut into slices, and enjoy!
Information
- Category
- Pizza
- Yield
- 1 Pizza