Traditional recipes

Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas

Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas

Ingredients

  • 14 ounces fresh pork or beef chorizo sausages, plastic casings removed
  • 4 cups (packed) watercress tops, divided
  • 8 ounces soft fresh goat cheese, crumbled
  • 8 5- to 6-inch-diameter pita breads
  • 3 mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings

Recipe Preparation

  • Prepare barbecue (medium heat). Sautè chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.

  • Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.

  • Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.

Recipe by Bon Appétit Test Kitchen,Reviews Section

2 Saves

3 Saves

Grilled Chicken Pizza Recipe

  • 1 pizza dough
  • 5 tbs tomato sauce
  • 1 large beef tomato
  • 1/2 green bell pepper
  • 14 olives
  • 4 tbs shredded Parmesan cheese
  • 4 tbs shredded Pecorino Romano cheese
  • 1/2 red onion
  • 1 large grilled chicken breast

Slice the chicken breast into 1/2 inch thick slices. Cut the olives in half. Slice the green bell pepper and then cut the sliced in half. Slice the tomato, and shred the cheese, Slice the red onion into 1/2 inch long pieces.

With all the prep-work done, roll out the pizza dough and spread the tomato sauce on it. Add all the ingredients, finishing of with the cheese on top (You can add more cheese if you so fancy, but you will lose the taste of everything else).

Place the pizza on a baking stone in a pre-heated oven at 375 Degrees for 12-15 minutes until the bread is golden brown and the cheese has melted.

Remove and let it cool until you just can’t wait any longer to eat it. Give in to temptation. Enjoy.

Grilled Chicken Breast Recipe

  • 1 large chicken breast
  • 2 tbs smoked paprika
  • 1/4 tbs salt
  • 1/2 tbs cumin powder
  • 2 tbs olive oil

Cover the chicken breast with plastic foil and hammer it down to about 1 inch over all thickness. This makes it easier to cook. Use a metal mallet, and the blunt side (not the one with the nobs). Rub the spices onto the chicken, and let it rest in the refrigerator for an hour. Heat the olive oil in a frying pan on medium heat, and grill the chicken until it is golden brown and has cooked thoroughly through. Let it cool before slicing it for the pizza.

Pizza: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken


Mexican chorizo and Spanish chorizo impart very different flavors—and behave differently—so they aren&apost interchangeable in recipes, people. According to culinary expert Anya von Bremzen&aposs New Spanish Table, "While you shouldn&apost substitute fresh chorizo for semi-cured, dry chorizo can be used in its place if this all you can locate."

Chorizo has made a name for itself at the breakfast table with chorizo and eggs—chorizo, however, can be used in a variety of dishes. It can be served as an hors d&aposouvres with Manchego and olives. You can crisp chorizo and toss it into salads, particularly spinach. Or, simply warm it and mix it with any pasta "sauced" with kale, dried chile flakes and olives for a hearty dinner. You can also think of it as a seasoning: Render the paprika-and-garlic-rich fat and it can flavor anything from braised green beans to seared cod to dull cannellini.

Check out some of our favorite ways to cook chorizo that showcase the sausage&aposs versatility:


Pizza: Prosciutto, Sauteed Garlic Mushrooms, Mascarpone/Pesto Cheese, Roasted Garlic, Goat Cheese

A great tasting pizza for every occasion. This is fairly simple to make except for the dough, but places like Trader Joe’s now sell pizza dough which should make this super easy. We made this pizza as part of a giant birthday party involving 8 other pizzas which you can find elsewhere on amazing sandwiches.

Pizza: Prosciutto, Sauteed Garlic Mushrooms, Rembrandt Gouda Cheese, Mascarpone/Pesto Cheese, Roasted Garlic, Goat Cheese


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Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas - Recipes

Malaysian Meat Curry Powder

We stock a lot of herbs and spices in our kitchen so when we came across a lovely curry recipe requiring a Malaysian Meat Curry Powder, we decided to make our own! Try using this as an alternative to normal curry powder in this month’s Curried Sausages or Vegetarian Biryani. It also goes well with our Curried Egg Sandwiches in The Tea Party Issue.

No: Gluten / Dairy / Egg / Nuts

Total Preparation Time 12 minutes

Ingredients

  • cloves - 10
  • peppercorns - 3, black
  • cinnamon - 1 stick
  • chilli flakes - 2 tsp (or 4 whole dried chillies)
  • dried fennel - 1 tsp, seeds
  • cumin - 10g, seeds
  • cardamom - 4 pods
  • dried coriander - 15g, ground
  • turmeric - 1 tsp, ground

Method

  1. Add cloves (10), peppercorns (3), cinnamon (1 stick), chilli flakes (2 tsp), fennel seeds (1 tsp) and cumin seeds (10g) to the bowl. Program 10 minutes / 110C* / Reverse+Speed 1.
  2. Empty cardamom pods (4). Add ground coriander (15g) and ground turmeric (1 tsp). Grind Speed 10 / 30 seconds.
  3. Store in an airtight container.

*• If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.


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Try a new, great sandwich recipe today for better brown-bagging or simple dinners.

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Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

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Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

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Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas - Recipes

  • Prep Time: 5 minutes
  • Cook Time: 15-20 minutes
  • Serving: Serves 04-06

Portobello Pizzas

These gorgeous little "pizzas" are perfect for a quick and easy dinner, but they also make a very yummy finger food. You can double, triple or even quadruple the recipe quite easily to serve more people.

Recipe Tester Feedback: "This is a super easy and quick little bite of deliciousness! You can vary this in pretty much any way you like, with any toppings, and it would still work. I'll definitely be serving these at my next BBQ." - Sandra

No: Gluten / Egg
Contains: Dairy / Nuts

Preparation Time 5 minutes
Cooking Time 15-20 minutes
Makes 6
Cannot be frozen


Rosebank and surrounds

This is a Parkhurst landmark, in all its pink glory. Choose from a menu that offers everything from French toast to fluffy crumpets and eggs, presented on pretty antique crockery, to chicken strips and salad for the weight-conscious, or a decadent croque-monsieur served with smoked ham, Dijon mustard and emmenthal cheese drizzled with béchamel sauce. For something heartier, there’s a classic burger and chips so good your mama could have made it, and even a spicy Napoletana pasta made with fresh fettuccine. Ask about their freshly baked cakes and treats, which you can order by the slim or full slice.

Exciting tapas means sharing is key here. Must-trys for meat- lovers are cured trout tartare, with pickled onions, tarragon and pistachio nuts, freshly steamed mussels to mop up with flatbread, and melt-in-your-mouth pieces of sirloin marinated in harissa and balanced with lemon chimichurri. There’s a large separate menu for vegetarians, and pastry-filled mushroom boureka or light courgette fritters to dip into a yoghurt sauce will delight all. The dessert menu includes unusual surprises: for warmer days, the pistachio, almond and rose-water baklava with refreshing tea granita are perfect, and when it’s cooler, try the chocolate delice with miso ice cream and sesame brittle.

The menu is simple and sophisticated, with Portuguese, Mexican and French flavours. The focus is on sustainable fish, game, game birds and vegetarian delights. For starters, try the ceviche with squid-ink tiger’s milk, pickled radish, marinated cucumber and crispy quinoa, or the tuna tataki with habanero salsa, avocado-and-soy purée, charred corn and red onion. Mains include ‘ten-a-day risotto’, peri-peri mussels, pan-fried linefish, slow-roasted duck breast and Mexican-inspired pork belly. The linefish with cauliflower, lime-and-curry-leaf butter and coriander chutney is a showstopper. Portions are small but sublime. Dessert is a choice between crema Catalana (naartjie granita and lemon-leaf snow), red-wine poached figs with a smoked chocolate mousse, date cream and almond praline, and a cheeseboard for two.

A short, abbreviated name delivers a short, uncomplicated menu. Essentially sophisticated fast food, simple and tasty burgers are paired with fries and a soft drink. Meat-eaters can select either a single or double cheese or beef burger, while vegetarian diners can enjoy herb-loaded patties or a grilled cheese. Toppings include crispy ‘American’ bacon, or ‘The Works’, which comprises burger favourites such as lettuce, pickles, grilled mushroom, jalapeño and other ingredients. A variety of condiments is also on offer. Dessert is also simple – a scoop of either vanilla or chocolate ice cream to satisfy your sweet craving.

People will be delighted chef Micky is once more making her from-scratch, outstanding food. Tom yum and chicken coconut soups are rich, sultry and delicious, and the stir-fries crisp and fresh. The curries are beautifully aromatic and intense, but it’s worth visiting for the prawn pad Thai alone: a delicate, fresh balance of noodles, herbs, sprouts, egg, big scrumptious prawns and crispy pieces of tofu, served with lemon wedges. Also notable are the fish dishes: whole deep-fried or steamed fish with tamarind, ginger and spring onion, lemon chilli or Micky’s home-made sweet chilli sauce. Cooking like this takes time, but it’s worth the wait.

The seasonal menu emphasises locally sourced ingredients. The winter menu starters include wild mushroom soup served with basil curd, mushroom chips and pickled shimejis and quail served with butternut, couscous and rooibos. For mains, the golden-brown pork belly served with bacon jam, pumpkin and jus strikes a perfect balance between sweet and savoury. The beef fillet comes with oxtail pudding, confit onions and yam purée, while the crusted line fish is served with smoked marrow, fennel and mushrooms – excellent winter fare. The tempting dessert treats include chocolate torte, fallen apple and a cheeseboard. The citrus dessert features lavender, rhubarb and blood orange ice cream.

For starters, try the ‘house’ offering of burrata, prosciutto, artichokes, and rocket, the simple Caprese salad, or a small celery salad with white anchovies, parmesan and red onions. For mains, Coalition is best-loved for their pizzas. Classic menu options include margherita, Holtini (coppa, thyme, mushrooms and Italian parsley), Siyani (with chorizo, chilli and cherry tomatoes), the heavenly Cedare (salami, garlic, blue cheese and olives), and the Helen with salsiccia, friarielli and capers. Their Bianca variants include the Juliani with grilled zucchini, pesto, mushrooms, wild rocket and chilli and the Noxi with porcini, stracciatella, truffle oil, and wild rocket. For a non-pizza option have the short rib with focaccia and greens. For dessert, order the panna cotta, affogato – home-made ice cream with a shot of espresso – or tiramisu.

For starters, try the crispy wild mushroom wontons in tom yum broth with kimchi, pickled ginger and cucumber, or the chipotle pork soft-shell tacos with a tomato-and-red-onion salsa and avocado. Light meals include a schnitzel panini, craft beer-battered hake, and a tuna poké bowl, while the Coobs Caesar is made with poached free-range eggs and wild boar bacon. The pork bolognese features homemade pasta and acorn-fed pork that’s been reared at the chef’s family’s farm. The roasted Jerusalem artichoke soup with croutons and imam bayildi (Turkish-style stuffed aubergines) with bulgur wheat and cherry tomato tabbouleh are thoughtful vegetarian options. For dessert, order the chocolate fondant with mascarpone whipped cream, berry gel and rosemary shortbread.

Craft prides itself on offering fresh food with an old-school feel. The portions are handsome, the skin-on potato wedges and sweet potato chips are hand-cut and moreish, and the burger buns are plump. For a different kind of burger try the tangy sriracha salmon burger with a spicy patty of salmon cuts, grilled to your liking, or try one of the sharing boards. The wood-fired pizza oven also turns out a comforting mac ’n cheese with melted havarti cheese. The dessert section is a nostalgic delight of candy, marshmallow, caramel and fudge indulgences – and of course, there’s cheesecake.

Douglas + Hale
Organic, free-range and hormone-free comfort food by renowned Parkhurst chef James Diack. Think bangers and parmesan mash, chicken pot pie, roast pork belly with apple mash and crackling and an array of hand-made pastas – one of the only restaurants to make their own spaghetti. They also serve some of the best burgers in town. For dessert, there’s nothing to beat their infamous deep-fried Snickers bar with marshmallow ice cream or the chocolate fondant with fudge drops and vanilla anglaise.

Gourmet burgers are what Dukes has been doing creatively and deliciously for nine years. First, you’ll have to make a difficult choice between the beef, lamb, chicken, ostrich and vegetarian options – all of which are accompanied by generous portions of either chips or a salad. Try the conquistador: a zingy beef patty mixed with spicy chorizo. Vegetarians also have choices beyond just mushrooms with the Gandhi burger, comprising a red lentil-and-chickpea patty spiced up with mango-and- red-pepper chutney. Finish the meal with a piece of home-made pie or a creamy milkshake.

South African flavours and textures are chef Marthinus Ferreira’s playground and his tasting menu changes weekly. Pre-pairing menu snacks might include skhokho, the crust of a pot of pap, with chakalaka, served on a bed of popcorn kernels. The kabeljou, curry, coriander and mint dish smells like Easter on a plate, and the gnocchi, pork and turnip gives equal pleasure. Even the gorgonzola with celery, walnuts and grapes transcends the idea of a cheese plate. The lime, mango, papaya, lemongrass and meringue dessert is a work of art, a burst of colour and flavour.

An enormous menu of Italian- inspired meals with local flavours will cater to most taste buds. Pizzas come with the options of gluten-free and banting bases, which include rice, pumpkin, beetroot and activated charcoal. The spicy pizza with calamari is delightful, especially with the addition of the crispy bacon. There are over 20 salads, and the signature fillet-steak prego roll is generously portioned, with creamy, spicy sauce oozing off the roll – perfect for dipping fries. Other winners are cubed grilled fillet drizzled with lemon, olive oil, oregano, garlic and chilli, and lamb cutlets served with mustard and mint. End on the cake of the day, or the original American brownies with cream or ice cream and chocolate sauce.

This is a deconstructed food adventure from Dario De Angeli, previously of the Cube Tasting Kitchen. The five-course tasting menu – which changes often – starts with sweetcorn and dashi custard served with a tempura egg yolk, followed by chicken dim sum with snow peas and a black reduction, roasted pork belly with parsnip, cabbage, crackling and baby onions, ostrich fillet with beetroot, carob and coffee, and to end it all id ‘The Forest Floor’, which looks as it sounds, complete with soil, twigs, rocks and moss. Other standout dishes include the pork belly with honey butter, apple purée, toasted walnuts, pak choi and pancetta, and the chilli chocolate bomb. The tasting menu comes with a vegetarian option.

Firstly, fresh bread, tahini dip and zesty lemon pesto are brought to the table to share. Then start with either grilled tuna with melon caponata, cucumber-and-olive-oil emulsion or calamari with chilli, lemon tzatziki, aubergine and smoked paprika aioli. Knysna oysters with a chilli-and-gin dressing are also recommended. For mains, order the Angus beef fillet with a morel mushroom risotto, confit white onion and Béarnaise or the Norweigian salmon with calamari bolognese, saffron and basil. The fermented potato piccata and oven-baked celeriac comes recommended as a plant-based option. There are also burgers, pastas and a kids’ menu. For dessert, try the decadent tiramisu bar – a mascarpone delice bar with coffee jelly, Belgian chocolate sorbet and piped cherry gel. There are also a few sorbets and ice creams. Buffet dining is available.

Pizzas are made in their woodfired oven with options like the carbonara – roasted garlic, bacon, mushrooms, baked egg, pecorino, fresh basil and black pepper aioli or the Empire Chicken with Cape Malay curry, marsala, mozzarella, pineapple, raita, coriander and poppadom. Stalwarts like mushroom ravioli with truffle brown butter and toasted pine nuts, beer battered fish and chips and pork belly spareribs sit with a range of small plates and sharing boards. The harissa chicken with butternut, cauliflower rice, mint, seeds, apricots, sultanas, pecan praline and a sumac lime yoghurt is their most popular salad. Desserts include rocky road mess with chocolate, biscuits, nuts and sweets topped with whipped cream, passion fruit curd and fresh berries or a honeycomb affogato made simply with honeycomb gelato topped with espresso.

This budget-friendly, family-run, neighbourhood pizzeria and trattoria has been a favourite with locals since 1986. If you’re after a more substantial starter try the zuppa di cozze with half-shell mussels marinara in a subtly balanced tomato broth. Mains might include a tagliatelle beef ragu or a delicious brown mushroom risotto. Naturally there are several thin-crust pizzas to choose from including Franco originals such as the dall’orto with mozzarella, tomato, zucchini, mushroom and brinjals, or the Salsiccia with spicy sausage, mushrooms, chilli and garlic. End on tiramisu or a bitter hit of coffee and sweet liqueur whipped up with mascarpone.

The English breakfast with scrambled spiced tofu, vegan bacon, avocado, beans, tomatoes, mushrooms, greens, carrots and beets and gluten-free toast is a real treat. For a light lunch, try their hummus, lentil and tahini wrap with baby spinach, onion, tomatoes, cucumber, cabbage and sesame gomasio
in a wholewheat, gluten-free or nori seaweed wrap. All the burgers come with either sweet potatoes with caramelised onions or butternut and roasted black sesame seeds. The buddha plate with pumpkin, mushrooms, tofu, tomato and rosemary stew with brown rice, wilted greens and sesame seeds is delicious. For dessert, try the phyllo pastry with warm melted chocolate or their Brilliant Bar: peanuts, chocolate, goji berries, cranberries, raisins, macha, hemp, chia seeds, flax seeds, cacao, agave, oat bran, corn and popped rice.

Classic and nostalgic starters such as the grilled lemon butter calamari, peri-peri chicken livers and flame-grilled marrow bone are all delicious. For mains, steaks are the main attraction: they come basted or rubbed in their magic mustard seed and pepper mix. The New York sirloin and rib-eye come highly recommended, but if you’re looking to splurge try one of their Black Angus beef cuts: seriously tender, flavourful and juicy. The burgers and ribs are also fantastic. Sides include the usual suspects along with a seriously South African selection of dishes: morogo style spinach, pap and chakalaka and even a side of boerewors. For dessert, have the malva pudding or crème brulee with a glass of Vin de Constance – perfection.

This is chef James Diack’s tribute to the rural food from Spanish, Italian and French farmhouse kitchens, with ingredients sourced from the family farm in the Magaliesberg. For starters, try the pumpkin-and-herb ricotta arancini or a beef carpaccio – delicious, with complex, fresh flavours. For mains, the roasted pork belly with wilted greens and a rosemary jus is a fantastic choice, and the coal-roasted pumpkin with pan-fried oyster mushrooms, sumac and red onion bulgur wheat is delicious whether you’re vegetarian or not. The dessert menu is short and sweet, but a favourite is the coconut lemon tart, served with coconut gelato.


Watch the video: CHORIZO AND FETA GOURMET PIZZA RECIPE - Gregs Kitchen (December 2021).