Chorizo Cast Iron Skillet Pizza


Makes 2 pizzas


500 grams self-raising flour
A good pinch of sea salt
Up to 280 ml water


60 grams Chorizo sausage, sliced
½ a red onion, sliced thinly
40 grams kale leaves, washed
80 ml Avoca Best Ever Pizza sauce
½ ball buffalo mozzarella
A pinch of chilli flakes
Pinch of dried oregano
10 ml olive oil


Dough Method:

Add the flour into a large bowl with a good pinch of sea salt & gradually add water until a dough forms into a ball, not too sticky. Turn out onto a floured surface & keep kneading until the dough becomes elastic & smooth, about 5 minutes. Cut in ½ & set aside.

Pre heat oven to 220C. it needs to be piping hot for this pizza to work!

To Prepare the Toppings:

In a large skillet pan, Sautee the chorizo & red onion in a little olive oil to release the beautiful paprika oil, about 2-3 minutes. Tip out onto a plate & set aside. Keep the pan on medium heat.

To Assemble:

Take ½ of the dough & press into the pan. Be Careful the pan is hot. Press the dough out to the edges with your fingertips.

Spoon the pizza sauce all over the pizza base, then top with kale, chorizo, red onion, buffalo mozzarella, oregano & chilli flakes.

Cook on medium heat until the base becomes crispy & golden, about 3-5 minutes.

Transfer to the oven & bake for 10 minutes until the edges start browning, puffing up & sizzling. Take out of the oven & slide the pizza onto a cutting board.  Serve with a crisp Green Salad!