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Chorizo Mediterranean Vegetables And Goat Curd Pizza Landscape Recipe

Chorizo, Mediterranean vegetables and goat curd pizza

Preparation time
Cooking time
2 - 4


  • 1 x 23cm-25cm pizza base, ready made from the supermarket or made from a basic pizza dough recipe Spray oil
  • 3 tbsp tomato pizza base sauce
  • 100g mixed Mediterranean-grilled vegetables, roughly chopped
  • 100g chorizo, in finely sliced rounds
  • 100g goat curd, from softish log
  • 1 tbsp Parmesan, finely grated
  • Mizuna or rocket leaves to garnish


  1. Pre-heat the pizza stone in the oven to 230°C.
  2. Place the pizza base on a lightly oil-sprayed pizza tray and evenly spoon over the tomato sauce.
  3. Spread the vegetables over the tomato topping and add the chorizo sausage pieces. Cut the goat curd into 6 rounds. It can be difficult if the cheese is not really firm, add dollops if it’s easier.
  4. Cook on pizza stone for 7–8 minutes or until the crust is crisp around the edges. Remove from oven, cool and tip onto the cutting board. Grate Parmesan over the top using a microplane or very fine grater.
  5. Garnish with mizuna or rocket leaves, then cut into 6 or 8 wedges and serve.
2 - 4
Two Blues Sauvignon Blanc 2014
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