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Potato & chorizo pizza breads with peppery tomato salad

Potato & chorizo pizza breads with peppery tomato salad

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal287
fat12g
saturates5g
carbs37g
sugars5g
fibre5g
protein11g
low insalt1.01g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
USING UP THE CREME FRAICHE

Creamy pea pasta. Soften a bunch of sliced spring onions in a little olive oil for a few mins. Stir in 200g frozen peas, 6 tbsp basil pesto and a splash of water. Bubble for 4 mins. Stir in 6 tbsp crème fraîche, then toss through 400g cooked pasta.

Goes well with

Recipe from Good Food magazine, September 2009

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Overall rating

Rating: 4 out of 5.6 ratings
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