Creamy, generous and delicately spicy, this white pizza puts Traditional Halal Iberian Chorizo at the heart of the recipe.
For a simple and quick preparation, there is no need to make homemade dough: a ready-to-top pinsa is ideal. A fresh store-bought pizza dough also works perfectly.
With just a few ingredients, this recipe combines the character of Iberian chorizo with creamy burrata and a delicate white base.
Preparation time
⏱️ Preparation: 10 min
🔥 Cooking: 10–15 min
⌛ Total: 25 min
Servings
🍽️ 2 people
Ingredients
For 2 people
- 1 ready-to-top pinsa or 1 fresh pizza dough
- 80–100 g Traditional Halal Iberian Chorizo
- 1 burrata, around 125 g
- 80 g ricotta
- 1 small red onion
- 1 small handful of arugula
- A drizzle of olive oil
- Freshly ground black pepper
Preparation
Preheat the oven to 220°C / 425°F.
Place the pinsa or pizza dough on a suitable baking tray.
Spread a thin layer of ricotta over the surface, leaving approximately 1 cm around the edges.
Finely slice the red onion and distribute a few slices over the ricotta.
Arrange the Traditional Halal Iberian Chorizo slices over the pizza without overcrowding them, allowing them to lightly crisp during cooking.
Bake for 10 to 15 minutes, depending on the base used, until the edges are golden and crisp.
Remove from the oven and leave to rest for approximately 1 minute.
Place the burrata in the centre and gently open it so its creamy centre spreads across the pizza.
Finish with a few arugula leaves, a light drizzle of olive oil and freshly ground black pepper.
Serving suggestion
Serve immediately while the base is still crisp and the heat of the pizza is just beginning to soften the burrata.
The balance comes from the contrast between the lightly crisped chorizo, the creamy base, the fresh burrata and the peppery freshness of the arugula.
Noor Gourmet Tip
For an even more tender chorizo, reserve a few slices and add them only 2 to 3 minutes before the end of cooking.
They will warm through and release their aromas while retaining more of their natural softness.
