Ingredients

• 1 red capsicum (bell pepper) (see recipe)
• 2 Chorizo sausages (cured)
• 100g - 3½oz Mozzarella cheese
• 1 eggplant
• 1 bunch of parsley
• Tomato pizza sauce (see recipe)
• 250g - 8oz pizza dough ball (see recipe)

Steps

• Step 1

  On a slightly floured surface, take one ball of dough and flatten it with your hands pushing outwards. If too difficult use a rolling pin. Stretch until it reaches a 12 inch diameter circle (approx.).

• Step 2

  Spoon on the pizza tomato sauce, at least one inch away from the edges. (Do not use too much, you should still see 30% of the base.

• Step 3

  Add the pieces or slices of mozzarella cheese.

• Step 4

  Slice thinly the chorizo sausage and arrange around the pizza.

• Step 5

  Add the sliced grilled eggplant.

• Step 6

  Add the skinned roasted capsicums. (see recipe)

• Step 7

  Bake in hot pizza oven. (temperatures and cooking times can vary, I recommend 3 minutes at 400C – 750F.

• Step 8

  Once cooked, add a generous amount of roughly chopped fresh parsley.

• Step 9

  Slice and serve.

Little Tips

You can roast the capsicum in the pizza oven or directly on a stove flame until black. Once totally charcoal black, remove from heat, cover and let cool down. Once cool, remove the skin and seeds by hand (or under cold running water) slice into strips, remove seeds and coat in olive oil ready for use.
For the eggplant, just slice and grill on griddle using grape seed oil forming criss cross marks both sides.
Sometimes Chorizo sausages may be raw, I would advise cooking them first before placing on pizza or slicing them very thinly so they can be cooked by the time the pizza is ready.
Temperature of 750F or 400C is ideal. for cooking a pizza (very hot) or a minimum of 570F or 300C