Chorizo Sausage Pizza With St. Dalfour Wild Blueberry Fruit Spread & Rocket

Ingredients:

  • 4 Greek pita breads
  • 400g bottle of passatta
  • 4 Chorizo sausages
  • Half a red onion
  • 150g mozzarella cheese
  • 284g St. Dalfour Wild Blueberry fruit spread
  • 150g fresh rocket
  • Salt& pepper

Method:

Turn your oven on and set at 220 degrees (C°)

Cut a line down the length of the Chorizo sausages and unwrap any skin that may be on the sausage. Then cut into thin slices. Also cut your onion as finely as you can.

Spoon the passatta on to the pizza bases, enough so that there is a translucent layer of sauce covering the pizza. Then add a sprinkle of grated mozzarella over the pizzas, followed by the sausage, onion and lastly spoon sporadically over the pizzas the St. Dalfour Wild Blueberry fruit spread. Approximately one tablespoon of fruit spread per pizza should be enough.

Place the pizzas in the oven for approximately 10 minutes, checking not to burn them. While pizzas are cooking wash the rocket. Remove the pizzas from the oven and top with the rocket.

These pizzas are greatly be accompanied by a cool climate, Pinot Noir.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Chorizo Sausage Pizza With St. Dalfour Wild Blueberry Fruit Spread & Rocket

Ingredients:

  • 4 Greek pita breads
  • 400g bottle of passatta
  • 4 Chorizo sausages
  • Half a red onion
  • 150g mozzarella cheese
  • 284g St. Dalfour Wild Blueberry fruit spread
  • 150g fresh rocket
  • Salt& pepper

Method:

Turn your oven on and set at 220 degrees (C°)

Cut a line down the length of the Chorizo sausages and unwrap any skin that may be on the sausage. Then cut into thin slices. Also cut your onion as finely as you can.

Spoon the passatta on to the pizza bases, enough so that there is a translucent layer of sauce covering the pizza. Then add a sprinkle of grated mozzarella over the pizzas, followed by the sausage, onion and lastly spoon sporadically over the pizzas the St. Dalfour Wild Blueberry fruit spread. Approximately one tablespoon of fruit spread per pizza should be enough.

Place the pizzas in the oven for approximately 10 minutes, checking not to burn them. While pizzas are cooking wash the rocket. Remove the pizzas from the oven and top with the rocket.

These pizzas are greatly be accompanied by a cool climate, Pinot Noir.