Chorizo, Mediterranean vegetables and goat curd pizza

METHOD

1. Pre-heat the pizza stone in the oven to 230°C.
2. Place the pizza base on a lightly oil-sprayed pizza tray and evenly spoon over the tomato sauce.
3. Spread the vegetables over the tomato topping and add the chorizo sausage pieces. Cut the goat curd into 6 rounds. It can be difficult if the cheese is not really firm, add dollops if it’s easier.
4. Cook on pizza stone for 7–8 minutes or until the crust is crisp around the edges. Remove from oven, cool and tip onto the cutting board. Grate Parmesan over the top using a microplane or very fine grater.
5. Garnish with mizuna or rocket leaves, then cut into 6 or 8 wedges and serve.