Recipe
Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
The 'Spicy Fiesta' pizza is a culinary celebration of Mexican flavours, featuring a zesty tomato salsa base, spicy chorizo, creamy avocado, and tangy queso fresco. This pizza is designed to bring the vibrant and bold tastes of Mexico right to your table, with every bite encapsulating a fiesta of flavours.
Garnished with fresh coriander and served with lime wedges, it strikes the perfect balance between spicy, creamy, and citrusy notes. Whether you're looking for a fun dinner option or a festive addition to your meal, this pizza promises a deliciously memorable experience.
Combine flour, yeast, sugar, salt, olive oil, and warm water to form a dough. Knead until smooth. Let rise for 1 hour.
Cook garlic in olive oil, then add tomato salsa, cumin, and smoked paprika. Simmer for 5 minutes.
Brown chorizo in a pan. Drain excess fat.
Preheat oven to 230°C. Stretch dough into a 30cm circle. Transfer to a baking sheet.
Spread salsa mixture over dough. Top with chorizo, red onion, avocado, and queso fresco.
Bake for 12-15 minutes until golden. Garnish with cilantro. Serve with lime wedges.
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Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
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