chicken, chorizo and sweetcorn pizza

I recently took a trip to Gordon Ramsay’s Street Pizza in St Paul’s. They offer a bottomless pizza option where the pizza is cooked constantly and is then brought round. Grab a slice of what you like!

The pizzas were all great. Even the ham and pineapple was a step above – shredded gammon, strips of pineapple but the fresh pecorino was the finishing touch.

However the one I loved was chicken and chorizo, with a sweetcorn puree base. It was a perfect combo! So much so, I had to make it myself:

chicken, chorizo and sweetcorn pizza

Prep Time 2 hours
Cook Time 5 minutes
Course Main Course
Servings 23 people


  • pizza stone


  • 400 g strong flour
  • 1 teaspoon dried yeast
  • 2 teaspoons sea salt
  • 250 ml lukewarm water
  • 2 teaspoons extra virgin olive oil

For the sweetcorn puree:

  • 198 g tin sweetcorn
  • 2 teaspoons creme fraiche
  • lemon juice

Other toppings:

  • 50 g mozzarella
  • 100 g shredded cooked chicken
  • 5-6 slices chorizo
  • 2 spring onions
  • coriander or parsley to garnish


  • To make the pizza dough, combine all the ingredients in a bowl and then turn out on to a worktop. Knead thoroughly for 10 minutes until stretchy and elastic. Form into 2-3 balls and put into an oiled bowl. Cover with a teatowel and leave to rise in a warm place for 90 minutes.
  • Meanwhile make the puree. Blitz all the ingredients together and season with salt and pepper. Push through a sieve to remove the skins and keep refrigerated until needed.
  • After 90 minutes, preheat the oven as high as it will go with a pizza stone in. Roll out the dough on a floured surface. Add the sweetcorn puree and add the other toppings to taste. Cook for 4-5 minutes until golden and risen. Serve immediately.


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