Potato & chorizo pizza breads with peppery tomato salad

Potato & chorizo pizza breads with peppery tomato salad

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(6 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
This recipe puts a healthy spin on the classic pizza, perfect for a family meal

Nutrition and extra info

Nutrition:

  • kcal287
  • fat12g
  • saturates5g
  • carbs37g
  • sugars5g
  • fibre5g
  • protein11g
  • salt1.01g
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Ingredients

  • 3 medium to large potatoes, very thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 wholemeal tortilla
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 6 tbsp half-fat crème fraîche
  • ½ an onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 thin slices chorizo from a pack, diced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 25g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 3 tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp balsamic dressing
  • ½ a 50g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Heat oven to 200C/180C fan/gas 6. Bring a saucepan of water to the boil, then blanch the potato slices for 2 mins until almost cooked. Drain well, then tip onto kitchen paper to dry.

  2. Put the tortillas onto baking sheets. Season the crème fraîche, then spread over the tortillas. Top with the potato slices, onion and chorizo, then scatter over the grated cheese.

  3. Bake for 8 mins until crisp and golden. Meanwhile, mix the tomatoes with the dressing and ½ tsp coarsely ground black pepper, then toss through the rocket. Pile a quarter of the salad in the middle of each tortilla and serve.

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Comments, questions and tips

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Comments (5)

strothel's picture
5

Delicious! My boyfriend loved it too 'exquisite' he said!

sammendez1's picture
4

Tried these out at the weekend and they were great!
The tortilla crisped up lovely, and the salad on top really adds a yummy extra.
I used Weight Watchers cheese and same as izzyblue, didn't lose any flavour.
The creme fraiche was also a really nice change to tomato bases.

sammendez1's picture
4

Hmm sounds lovely. Izzyblue - what low fat cheese do you use?

walkend123's picture
4

Yummy - and not too high in fat either. I used my favourite low fat cheese and didn't lose any of the taste.

elizabethr's picture
4

These are really worth a go and so easy to pull together for a quick mid week meal - surprisingly very tasty with the chorizo and potatoes.

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