This is a quick and easy meal to serve as a starter once your pizza oven is up to temperature. Instead of a tomato base I’ve made an easy wild garlic pesto and topped with sliced chorizo, torn mozzarella and it’s a real crowd-pleaser served with a crunch salad and some chilli oil.
Method
Preheat your pizza oven to 250-300˚C and roll out your puff pastry on a floured surface.
Make a simple wild garlic pesto in a food processor and season to taste. Then spread this on the base of the pastry and top with slices of chorizo and mozzarella.
Bake for 8-10 mins until the pastry is golden brown and the cheese has melted. Serve with a pinch of finely chopped wild garlic to garnish.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
The Art of Fire Perfect Sirloin with Herb Butter Crust Precision, power and the pure joy of searing When you cook steak at 800 degrees, magic happens. The surface caramelises in seconds, locking in flavour and tenderness while the inside stays juicy and perfectly pink. This is where the Beefer Grill takes centre stage — [...]
The Art of Fire Beefer Cheeseburgers with Truffle Mayo A gourmet twist on the backyard classic Some dishes are pure pleasure, and few things beat a great burger cooked over real fire. The Beefer Grill takes this classic to another level — a searingly hot ceramic burner reaching 800 degrees Celsius, caramelising the beef in [...]
🍕 The Art of Pizza Tartiflette Pizza The warmth of the Alps There are moments in the mountains when the world feels perfectly still. The air is crisp, the snow glows in the evening light and the scent of fire and melting cheese fills the air. That is the spirit of this pizza. Inspired by [...]
Carbs on carbs - what could be better?! This is a really tasty white pizza with crushed potatoes, onion confit, mozzarella and rosemary. Potatoes and onions are a dream combination but paired with mozzarella and rosemary sprigs, this pizza emerges from the shadows with a flavour packed punch. Sprinkled with sea salt, it's a savoury [...]
Wild Garlic & Chorizo Bake
This is a quick and easy meal to serve as a starter once your pizza oven is up to temperature. Instead of a tomato base I’ve made an easy wild garlic pesto and topped with sliced chorizo, torn mozzarella and it’s a real crowd-pleaser served with a crunch salad and some chilli oil.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
The Art of Fire – Perfect Sirloin with Herb Butter Crust
The Art of Fire – Beefer Cheeseburgers with Truffle Mayo
The Art of Pizza – Tartiflette Pizza
Potato, Onion Confit, Mozzarella, Rosemary