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Fresh Chorizo Mozzarella Traybake Pizza

It will change the way you think about brunch...
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Prep Time 25 minutes
Cook Time 12 minutes
0 minutes
Total Time 30 minutes
Servings: 8
Course: baking
Cuisine: French, Italian
Calories: 475

Ingredients
 

  • 1 each Crispy crust traybake pizza sheet Recipe
Topping
  • 600 g Chorizo sausage
  • 20 g Olive oil
  • 150 g Tomato sauce Recipe
  • 150 g Button mushrooms cleaned and thinly sliced
  • 40 g Grated parmesan
  • 600 g Mozzarella di bufala
  • 5 g Fresh oregano chopped

Equipment

  • 1 Baking tray 16X12-inch (40X30cm)
  • 1 Pizza stone
  • 1 Wooden spatula
  • 1 Skillet or sautoir
  • 3 deli containers
  • 1 Offset spatula
  • 1 Pizza Peel
  • 1 Large cutting board
  • 1 Pizza cutter wheel

Method
 

  1. Learn how to make these delicious and convenient par-baked pizza sheets.
Cooking Sausage
  1. Remove the casing from the sausages and discard it.
  2. Heat the sautoir, add the olive oil and sausages. Break the sausages apart with a spatula and cook over medium-high heat for about 15 minutes, stirring every so often until cooked through. Let cool.
Assembly
  1. Drain the mozzarella, then press excess moisture out using paper towels. Cut mozzarella into thin slices. Spread tomato sauce all over the par-baked pizza sheet.
  2. Add a layer of sliced mushrooms and season them with parmigiano and ground black pepper.
  3. Finish with the mozzarella slices and season cheese with salt. Add chunks of cooked sausage. Scatter then a light touch of chopped fresh oregano or basil all over.
Baking
  1. Preheat your conventional oven to 500°F/260°C for 45 minutes with the pizza stone placed in the middle. Carefully slide the pizza from the baking tray onto the hot pizza stone. Bake at 480°F/250–260°C for about 8-10 minutes. Use a pizza peel or baking tray to slide the hot pizza back on. Use a pizza peel or baking tray to slide the hot pizza back onto it. Cut into desired portions. Alternatively, finish baking in your preheated pizza oven!
Storage
  1. Fresh chorizo pizza can be stored in the freezer (wrapped in film) for up to 2 months.