This smoky Spanish sausage will transform any dish. Chop, slice, sizzle and scatter your way into a salty paradise.  

Pizza with chorizo & avo 

Makes 6 thin or 4 thick pizza bases  

Salty chorizo, creamy avo and home-made passata. You can’t go wrong.  

Ingredients 

For the pizza base  

1kg white bread flour + extra for dusting
10g instant yeast
2 Tbsp sugar 
1 Tbsp salt
2 Tbsp olive oil
3-4 cups warm water   

For the tomato passata  

1 Tbsp olive oil
2 cloves garlic
2 cans (410g each) tomato purée
50g tomato paste
1 tsp sugar
3 sprigs each thyme and oregano
Salt and milled pepper  

200g mozzarella, grated 200g chorizo, sliced
1 red onion, sliced and pan-fried 
Fresh basil
1 avocado, sliced  

Method 

1. For the pizza bases, combine all dry ingredients in a bowl and make a well in the centre.
2. Pour oil and half the water into the well and mix, pulling flour from the outside in.
3. Add the remaining water, mixing to form a sticky dough.
4. Tip dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
5. Rest for 20 minutes, then knead for another 5 minutes (this ensures a super stretchy dough).
6. Place dough in a lightly greased bowl, cover and leave to rise in a warm place for 45 minutes or until doubled in size.
7. For the passata, heat oil and fry garlic over a very low heat for 1-2 minutes.
8. Add the remaining ingredients, cover and simmer for 30-45 minutes.  
9. Preheat oven to maximum setting (for most that’s 240-260°C).
10. Divide dough into 6 equal balls and roll each out into a flat base.
11. Spread bases with a generous dollop of passata.  
12. Divide cheese, chorizo and onion among bases.
13. Bake for 20-25 minutes on a preheated baking tray or until base is crisp and cheese has melted. Top with basil and avocado. Serve. 

BBQ bean & chorizo sloppy joes 

Makes 4 

Makes for quick cooking, resulting in an easy but delicious last-minute dinner.  

Ingredients

1 onion, sliced
100g chorizo, sliced
Olive oil
2 cans (410g each) mixed beans, drained and rinsed 
50g tomato paste
Pinch sugar
Pinch chilli flakes (optional)
Handful parsley, chopped 
2/3 cup water  

For serving  

4 crusty rolls, halved 
Grated Parmesan 
20g wild rocket  

Method

1. Sauté onion and chorizo in a glug of oil for 5 minutes.
2. Add the remaining ingredients and simmer for 15 minutes, or until most of the liquid  has evaporated.
3. Spoon onto rolls, top with Parmesan and rocket, and serve.  

Cook’s note
Chorizo is sausage made using ground pork and seasonings such as garlic and smoked paprika. Depending on where it’s made, it can be spicy or mild, cured or semi-cured.

Recipes and photographs: Fresh Living Magazine 

Also read: Chicken and chorizo paella