Brandade (Salt Cod mash) & Chorizo Pizza

I love “brandade”, a sort of salt cod mash from the South of France. I always have some in my cupboard that I use for everything: to stuff some sweet peppers, to top some tartlets, to stuff some raviolis, as a dip for apéritif, and also for my pizzas! In this recipe I have added some chorizo, which gives a Spanish swing. Great match!

Ingredients

• 1 dough base pâte à pizza (my recipe here – click)
• 1 brick (500 g) tomato sauce
• 100 g grated cheese
• 1 tin brandade (190 g)
• 100 g chorizo
• 10 cherry tomatoes
• A handfull of black olives
• A few fesh basil leaves
• Fresh rosemary
• Espelette Pepper
• Salt & Pepper

Recipe

• Preheat the oven at 200°C, non convention position.
• Using a paintbrush, spread a thin layer of olive oil on your dough. Sprinkle some fresh ground pepper and fresh rosemary. Bake for 6 to 8 minutes (the dough must remain white).
• Take the dough out of the oven, leave on the side. Rise the temperature to 250°C.
• Spread the tomato sauce on your dough, sprinkle the grated cheese, the chorizo vut into thin slices and some brandade
• Add some olives, some freshly ground pepper and some Espelette Pepper (according to taste, for a spicier or milder version).
• Bake for 10 minutes.
• Sprinkle some fresh basil and serve.