Chorizo Tortizzas
Part pizza, part tortillas, these cheesy chorizo 'tortizzas' are breaking down some serious culinary boundaries...kind of. Served with a fruity, sharp pomegranate dressed salad for crunch and to cut through the cheesy, smoky chipotle goodness.
Ingredients for 2 people
You'll also need
Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely dice the red onion[s]
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat
Once hot, add the diced onion and cook for 3-4 or until soft and starting to brown
Boil a kettle
Chop the mini cooking chorizo roughly into small pieces
Add the chopped chorizo to the onions and cook them both for a further 2-3 min
Meanwhile, dissolve the tomato paste and chipotle paste in 150ml [300ml] boiled water with a generous pinch of sugar and a small pinch of salt and pepper - this is your spicy tomato stock
Add the spicy tomato stock to the pan and cook for 2-3 min or until the liquid reduces to form a loose paste
Meanwhile, grate the cheddar cheese
Slice the spring onion[s] finely, discarding the root end[s]
Add the tortillas to a large baking tray
Divide the tomato chorizo mixture between the tortillas and spread it out towards the edges
Sprinkle each tortilla with the grated cheese and sliced spring onion- these are your tortizzas
Place the tortizzas into the oven and cook for 10 min or until the cheese has melted and the edges of the tortizzas are browned and starting to crisp
Meanwhile, mix the pomegranate molasses with the mayonnaise, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper - this is your dressing
Once the tortizzas are ready, slice them into quarters
Wash the baby leaf mixed salad
Serve the tortizzas with the baby leaf mixed salad to the side, and drizzle the dressing over
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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