Breville Test Kitchen
Prawn and Chorizo Pizza
With a blade for every function, the Breville Food Processor sails you through the perfect pizza. Easy dough, diced capsicum and effortlessly sliced onion, chorizo and shredded cheese, means you just proof n’ stretch before a quick blast in the Pizzaiolo.
the Paradice™ 9
3 hrs total time
30 mins active time
Easy
Makes 2
Ingredients
Measurements:
For the pizza dough
2 cups (10½ oz) bread flour
2 tsp instant dried yeast
2 tsp sugar
1½ tsp coarse salt
6¾ fl oz cold water
2 tbsp olive oil
Semolinato sprinkle
For the topping
2 cloves garlicpeeled
¼ tsp dried chilli flakesplus extra for serving
- 1 tbsp olive oil
8 oz small uncooked peeled prawns
1 small green capsicumhalved and seeds removed
¼ red onionpeeled
3½ oz Spanish-style chorizo sausage
10½ oz mozzarella cheese
¾ cup (6 fl oz) pizza sauce
4 basil leavestorn
Instructions
- 1To make the pizza dough, assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, yeast, sugar and salt and process. Add the water and oil and process for 1 minute, or until the dough is elastic. Tip: Don’t overprocess, to avoid the dough overheating.
- 2Place the dough on a lightly floured bench top, bring together and roll into a smooth ball. Transfer to a bowl and cover with plastic wrap. Stand in a warm place to proof for 1 hour, or until doubled in size.
- 3Divide the dough in half and roll into 2 balls. Lightly sprinkle a tray with semolina and place the balls on the tray, leaving space between them to rise. Cover with plastic wrap and proof in a warm place for 1 hour, or in the refrigerator overnight. Tip: If refrigerating overnight, allow the dough to come to room temperature, for about 1 hour before using.
- 4
- 5
- 6Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the capsicum. Remove and set aside. Tip: Use the red dicing cleaner to push through any capsicum caught in the dicing grid.
- 7Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the onion. Remove and set aside.
- 8Adjust the variable slicer to 3 and slice the chorizo. Remove and set aside. Tip: If using a soft chorizo, partially freeze for approximately 1 hour to firm up.
- 9Replace the slicer with the yellow reversable shredder, with the coarse side up in the bowl and shred the mozzarella. Remove and set aside.
- 10Once preheated, stretch one of the dough balls into a 10-inch round. Place on the pizza peel that has been sprinkled with semolina. Spread with half the pizza sauce, leaving a small border. Top with a quarter of the mozzarella, half the prawns, chorizo, capsicum, onion and basil. Finishing with a quarter of the mozzarella.
- 11Cook the pizza for 3 minutes, or until golden brown. Repeat to make the second pizza.
- 12Sprinkle with chilli flakes, slice and serve.