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- 3 small (about 60g each) desiree or pink-eye potatoes
- 2 chorizo sausages, thinly sliced diagonally
- 1 tbs olive oil
- 1 garlic clove, crushed
- 2 pieces (28cm-diameter) Lebanese bread
- 2 tbs good-quality bought basil pesto
- 50g (1/2 cup) coarsely grated mozzarella
- 200g feta, crumbled
- 2 tbs coarsely chopped fresh continental parsley leaves
- Freshly ground black pepper
- Preheat oven to 220°C. Place potatoes in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 10 minutes or until just tender when pierced with a skewer. Remove from heat. Drain and set aside for 5 minutes to cool slightly. Peel and thinly slice.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo and cook, turning occasionally, for 1 minute each side or until golden. Set aside.
- Combine the oil and garlic in a small bowl. Brush the oil mixture evenly over the bread, then brush the bread with pesto. Top with half the mozzarella, potato, chorizo and feta. Top with the remaining mozzarella. Bake in oven for 6-8 minutes or until the cheese melts and is golden.
- Sprinkle the pizzas with parsley and season with pepper. Cut into quarters and serve immediately.
- 4 pita pockets
- 2 tbs tomato tapenade (see note)
- 125g chorizo sausage, thinly sliced
- 60g (1/3 cup) bought roasted capsicum, drained, thinly sliced
- 100g baby bocconcini, drained, halved
- 40g (1/2 cup) shredded parmesan
- 50g baby rocket leaves
- Preheat oven to 200°C. Place the pita pockets on a large baking tray. Spread with the tomato tapenade. Top with the chorizo, capsicum and bocconcini. Sprinkle with the parmesan.
- Bake in oven for 10 minutes or until the parmesan melts and the base is light brown and crisp.
- Top the pizzas with rocket and cut into wedges to serve.
- 1 x 26cm frozen regular crust pizza base (McCain brand)
- 1 x 140g ctn garlic & herbs tomato paste (Leggo's brand)
- 1 x 500g pkt extra-lean beef chipolata sausages (Peppercorn brand), cut crossways into 1cm-thick slices
- 1/3 cup loosely packed fresh basil leaves
- 120g (1 cup) light shredded mozzarella (Mil Lel brand)
- 2 tsp olive oil
- 1 bunch rocket leaves, trimmed, washed, dried
- Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Kids' task: Place pizza base on prepared tray. Spread the tomato paste evenly over the pizza base, leaving a 2cm border around the edge. Top with sausage and basil leaves. Sprinkle with cheese and drizzle with oil.
- Bake in preheated oven for 15-18 minutes or until the sausage is cooked and pizza base is crisp. Remove from oven. Cut into wedges and top with rocket leaves. Serve immediately.
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