Chorizo and Spanish Black Olive Pizza

Recipe made by the ambassador for Olives from Spain José Pizarro. Please visit


prep 0:30       total 1:30



For the base
230g strong white flour
1 tsp. salt
1 tsp. dried yeast
1/2 tsp. caster sugar
2 tbsp. olive oil
125ml warm water
Flour for dusting
NB A shop bought base may be used in its place, in which case preheat your oven as direct by the base manufacturer and skip straight to the topping
For the topping
4 tbsp. tomato sauce
50g semi-cured manchego cheese, shaved
100g fresh chorizo, cubed
12 Spanish black olives, pitted
sea salt and freshly ground black pepper
1 tsp. dried oregano


The Base
Sift the flour into a mixing bowl. Add the salt, the yeast and then the sugar. Mix together and then make a well in the middle of the mixture.

Mix 1 tablespoon of the olive oil and the water together and add it into the flour mixture. Mix well with your fingers; you will finish with a soft ball and the bowl will be clean when you have finished mixing. Place the dough onto a floured work surface and knead it well for approximately 4 minutes.

Transfer the dough to an oily bowl and rub the surface of the dough with a little more oil, cover with a damp cloth and keep in a warm place to rise for about 1 hour – the dough should double in size.

Preheat the oven to 220°C/425°F/ gas 7.

Place the dough on a floured work surface and knead for 3 more minutes. With your hands, stretch the dough to make the shape and thickness you want. Brush with olive oil and place the pizza base on a non-stick baking tray.

Now we can start topping the Spanish pizza. First place the tomato sauce on the base and spread well. Add the cheese, chorizo cubes and olives and season with salt and pepper and oregano.

Place the pizza in the oven and bake for approximately 15 minutes or until the edges are turning golden.

Serve with a green salad.

Author's Comments

Spain is the largest producer of olives in the world.

The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña.

Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc.

It is a healthly, seasonal ingredient, with the Spanish olive harvest running from September-March.

For more information please visit

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