Pork
Spelt base pizzas topped with Spanish chorizo and vegetables, drizzled with garlic aioli and served with a fresh leaf salad.
Gluten-friendly option: pizza bases are replaced with GF pizza bases.
Gluten-friendly option: pizza bases are replaced with GF pizza bases.
1. Set oven to 200ºC.
Slice capsicum and onion. Remove corn kernels. Cut sausages into small meatballs (keep on a separate plate).
2. Spread pizza bases with sauce (to taste) and top with even amounts of toppings and olives. Cook in oven for 10 minutes, or until sausage is cooked through.
3. Ribbon carrot. Toss with remaining vegetable toppings and Italian leaves (see notes).
4. Crush 1/2 garlic clove into yoghurt. Add enough water to make into a drizzling consistency. Season with salt and pepper.
5. Serve pizzas with a drizzle of aioli on top and a side of salad.
Notes:
Toss salad with dressing of choice if preferred.
Gluten friendly option - pizza bases are replaced with GF pizza bases
2. Spread pizza bases with sauce (to taste) and top with even amounts of toppings and olives. Cook in oven for 10 minutes, or until sausage is cooked through.
3. Ribbon carrot. Toss with remaining vegetable toppings and Italian leaves (see notes).
4. Crush 1/2 garlic clove into yoghurt. Add enough water to make into a drizzling consistency. Season with salt and pepper.
5. Serve pizzas with a drizzle of aioli on top and a side of salad.
Notes:
Toss salad with dressing of choice if preferred.
Gluten friendly option - pizza bases are replaced with GF pizza bases
red capsicum 1
red onion 1/2
corn cob 1
spanish chorizo sausages 300g
spelt pizza bases 4
pizza sauce 1 jar
sicilian olives 1/2 tub
carrot 1
Italian mixed leaves 1/2 bag (100g)
natural yoghurt 1/4 cup (60g)
From your pantry:
salt, pepper, garlic (1/2 clove)
red onion 1/2
corn cob 1
spanish chorizo sausages 300g
spelt pizza bases 4
pizza sauce 1 jar
sicilian olives 1/2 tub
carrot 1
Italian mixed leaves 1/2 bag (100g)
natural yoghurt 1/4 cup (60g)
From your pantry:
salt, pepper, garlic (1/2 clove)
