Equipment
Ingredients
Base & Sauce
- 2 flour tortillas, 20cm/8in diameter
- 60 ml tomato passata
- 10 ml olive oil
Toppings
- 60 g spanish chorizo, cured, thinly sliced
- 50 g corn kernels, fresh or frozen (thawed)
- 50 g red bell pepper, diced small
- 6 cherry tomatoes, halved
- 80 g low-moisture mozzarella, shredded
- 30 g manchego cheese, finely grated
- 5 g fresh oregano
Nutrition (per serving)
Method
Preheat your oven to 220°C (425°F). Place a wire rack over a baking sheet.
Lightly brush both sides of the tortillas with olive oil. Place them directly on the wire rack and bake for 3 minutes just to firm up the structure before topping.
Remove tortillas from the oven. Spread a thin layer of tomato passata on each, leaving a small border. Distribute the mozzarella and Manchego evenly.
Arrange the sliced chorizo, diced peppers, corn kernels, and halved cherry tomatoes on top of the cheese. Do not overcrowd.
Return the pizzas (still on the wire rack) to the oven. Bake for 8-10 minutes until the cheese is bubbling, the chorizo is crisp, and the edges of the tortilla are golden brown.
Remove from the oven and let cool for 2 minutes. Garnish with fresh oregano leaves and slice into wedges to serve.
Chef's Notes
- Using a wire rack over a baking sheet allows hot air to circulate under the tortilla, mimicking a pizza stone's effect and ensuring a crisp bite.
- If using fresh corn, you do not need to cook it beforehand; the high oven heat will steam-roast it perfectly in 10 minutes.
- Manchego adds a distinct salty, sheep-milk tang that pairs perfectly with the sweet corn, but Parmesan can be used as a substitute.
- Be careful with salt; the chorizo and Manchego are both naturally salty, so additional seasoning is rarely needed.
Storage
Refrigerator: 2 days — Best eaten fresh; crust will lose crispness upon reheating.
Reheating: Reheat in a dry skillet or 200°C oven for 3-4 minutes to recrisp the bottom.
