Prep time: 5 mins
Cooking time: 10 mins
1 bunche Broccolini®
1/3 cup tomato passata
1 tbs chipotle in adobo sauce, (see tip)
3 tbs olive oil
2 tbs lemon juice
4 green onions, finely chopped
2 chorizo, chopped
2 (22cm) pizza bases
1 cup grated mozzarella
Place a large flat tray into the oven. Preheat the oven and tray to 220°C fan forced.
Combine the passatta, chipotle chilli and sauce, 1 tbs of olive oil, 1 tbs of lemon juice with salt and pepper in a small food processor. Process until well combined. Mix 1 tbs of oil, the remaining lemon juice and green onions together. Set both aside.
Heat the remaining oil in a frying pan over medium-high heat. Add chorizo and sauté for 3-4 minutes until light golden. Add the Broccolini® and sauté for a further 1 minute.
Spread the passatta mixture over the pizza bases. Top with chorizo and Broccolini® mixture. Place onto the hot tray and bake for 5-7 minutes until the base is crisp around the edges. Sprinkle over the mozzarella and bake for a further 2-3 minutes until melted.
Spoon over green onion mixture, season with pepper and serve
For a vegetarian option remove the chorizo. Add fresh chunks of ricotta to the pizza with the mozzarella in step 4.
Store unused chilli and sauce in a clean jar in the fridge for up to 6 months.
You can replace it with regular hot chilli sauce.