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Avoca chorizo  kale  oregano pizza  2

Chorizo, kale and oregano pizza

This pizza from Avoca is made in a skillet then finished off in the oven



For the dough

  • 500g self-raising flour
  • A pinch of sea salt
  • Up to 280ml water

For the pizza topping 

  • 60g chorizo, sliced
  • ½ a red onion, sliced thinly
  • 40g kale leaves, washed
  • 80ml Avoca Best Ever Pizza sauce
  • ½ ball buffalo mozzarella
  • A pinch of chilli flakes
  • A pinch of dried oregano
  • 10ml olive oilº


  1. Pre heat oven to 220ºC. 
  2.  Put the flour in a large bowl with a pinch of sea salt and gradually add water until a dough forms into a ball, ensuring it is not too sticky.
  3.  Turn the dough out onto a floured surface and keep kneading until the dough becomes elastic and smooth (about 5 minutes). Cut in half and set aside.
  4. In a large skillet pan, sauté the chorizo and red onion in some olive oil for about 2-3 minutes.
  5. Tip out onto a plate and set aside. Keep the pan on medium heat.
  6. Take ½ of the dough and carefully press into the hot pan. Press the dough out to the edges with your fingertips.
  7. Spoon the pizza sauce all over the pizza base, then top with the kale, chorizo, red onion, buffalo mozzarella, oregano and chilli flakes.
  8. Cook on medium heat for 3-5 minutes until the base becomes crispy and golden.
  9. Transfer to the oven and bake for 10 minutes until the edges start browning, puffing up and sizzling.
  10. Take out of the oven and slide the pizza onto a cutting board.
  11. Serve with a crisp green salad

Recipe from Avoca