Conrad Gallagher is an award winning Michelin-starred chef who has taken up residency in St Francis Bay Every week he shares something special with us. This week it is his famous Tomato and Goats Cheese Pizza with chorizo and rocket.

you will need:
900g/1lb 13oz plain Pizza Dough
6 ripe plum tomatoes, Sliced
1 × 125g/4oz log of goat’s cheese, Sliced Plus extra for sprinkling
20 thin slices of chorizo (about 125g/4oz) Rock salt and freshly ground black pepper 500g/1lb rocket
50ml/2fl oz olive oil
Serves 4

Cooking With Conrad GallagherShape the pizza dough into 4 very thin discs on a greased baking sheet. Leave to rest for 30 minutes. Preheat the oven to 180°C/350°F/Gas mark 4.

Bake the pizza bases for 20 minutes in the preheated oven, then remove from the heat and allow to cool. Reduce the oven temperature to 160°C/325°F/Gas mark 3.

Cover the bases with alternate layers of tomatoes, goat’s cheese, and
chorizo. Season with rock salt and black pepper and bake in the preheated oven until the cheese has melted for about 10 minutes.

Toss the rocket with olive oil and season. Serve the pizza with the rocket piled on top.

 

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