- 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
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.