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
Servings 23 people
Equipment
- pizza stone
Ingredients
- 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
Instructions
- 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.
Video
