Chorizo and Black Olive Pizza

From the ambassador for Olives from Spain José Pizarro. Spain is the largest producer of olives in the world and they can be bought in any supermarket.


The Base
Sift the flour into a mixing bowl. Add the salt, the yeast and then the sugar. Mix together and then make a well in the middle of the mixture.

Mix 1 tablespoon of the olive oil and the water together and add it into the flour mixture. Mix well with your fingers, you will finish with a soft ball and the bowl will be clean when you have finished mixing. Place the dough onto a floured work surface and knead it well for approximately 4 minutes.

Transfer the dough to an oily bowl and rub the surface of the dough with a little more oil, cover with a damp cloth and keep in a warm place to rise for about 1 hour – the dough should double in size.

Preheat the oven to 220°C/425°F/ gas 7.

Place the dough on a floured work surface and knead for 3 more minutes. With your hands, stretch the dough to make the shape and thickness you want. Brush with olive oil and place the pizza base on a non-stick baking tray.

Now we can start topping the Spanish pizza. First place the tomato sauce on the base and spread well. Add the cheese, chorizo cubes and olives and season with salt and pepper and oregano.

Place the pizza in the oven and bake for approximately 15 minutes or until the edges are turning golden.

Serve with a green salad.


For the base

Flour Dusting Of
Warm Water 125ml
Olive Oil 2 Tablespoons
Caster Sugar ½ Teaspoon
Dried Yeast 1 Teaspoon
Salt 1 Teaspoon
Strong White Flour 230g

For the topping

Dried Oregano 1 Teaspoon
Sea Salt And Freshly Ground Black Pepper Pinch
Spanish Black Olives, Pitted 12
Fresh Chorizo, Cubed 100g
Semi-cured Manchego Cheese, Shaved 50g
Tomato Sauce 4 Tablespoons

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