Margarita or Diablo Pizza
- Cooking Time: 20 minutes
- Serves: 2
- Allergens: Contains dairy and gluten
Description
Pasta sauce for pizza! This two in one recipe suits the whole family. It is quick and easy, and you can never make enough!
Ingredients
- 2 Premade pizza base
- 1 Jar Ballymaloe Pasta Sauce
- Ballymaloe Fiery relish
- 100g Grated mozzarella
- Half a ball Buffalo Mozzarella
- Extra virgin olive oil
- Basil leaves
- Freshly ground black pepper
- Thinly sliced chorizo
- Sliced jalapenos
- Garlic oil
Dietary Suitability
- Contains Dairy
- Contains Gluten
Method
- Place a baking tray upside down in your oven and preheat your oven to 250c.
- Take your premade pizza base and spread a heaped tablespoon of Ballymaloe pasta sauce on top.
- Top with grated or torn mozzarella.
- Drizzle with a little olive oil and bake for 7-10 minutes, until the crust is golden, and the cheese is bubbling.
- 5. When you take the pizza out of the oven, place on a serving board and drizzle with extra virgin olive oil, tear the basil leaves and sprinkle over the top and freshly ground black pepper.
- To turn the pizza into a Diablo.
- Place a baking tray upside down in your oven and preheat your oven to 250c.
- Take your premade pizza base and spread a heaped tablespoon of Ballymaloe pasta sauce on top.
- Place the chorizo and jalapenos on top of the sauce.
- Top with grated or torn mozzarella.
- Drizzle with a little olive oil and bake for 7-10 minutes, until the crust is golden, and the cheese is bubbling.
- Once ready remove to a serving board and drizzle over some Ballymaloe Fiery Relish, garlic oil and torn basil leaves.
