With Spanish influences, this pizza is a must-try, enjoy the combination of salmon, the mild and slight sweetness of the red onion and the very distinguishable flavour of chorizo, sprinkled with a little (or a lot of) chilli.
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If you like salmon, be sure to check out our salmon recipes page for more inspiration!
2 pre-made 25 – 30cm pizza bases or 2 x 30 fresh pizza dough bases
1 smoked chorizo sausage, finely sliced
1 small red onion, peeled and finely sliced
2 cloves garlic, crushed
2 teaspoons of fresh thyme leaves or ½ teaspoon dried thyme
2 tablespoons tomato paste
1 teaspoon dried chilli flakes (optional)
1 cup mozzarella, grated
2 tablespoons of extra virgin olive oil
sea salt and freshly ground black pepper
Preheat your oven to 200°C.
If you’re making the pizza bases, make enough dough to make two 30cm bases, approximately 500g of pizza dough. See Safcol’s basic olive oil pizza dough recipe at The Seafood Experts.
If your time poor just buy two 25 – 30cm pizza bases.
In a small bowl, mix together 1 tablespoon of the olive oil, the tomato paste and garlic. Cover the bases in a thin layer of the tomato mix and top with mozzarella then the chorizo, flaked salmon and chilli flakes and finish with thyme leaves, and salt & pepper. Bake for 10 – 15 minutes until the cheese is bubbling and golden, and the bases have crisped up. Serve immediately drizzled with the remaining olive oil and a simple garden salad.