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60 gram
Garnalen
(Bevat Schaaldieren)
40 gram
Chorizoblokjes
½ stuk(s)
Pizzadeeg
(Bevat Tarwe Kan bevatten Melk (inclusief lactose))
100 gram
Passata
¼ stuk(s)
Jalapeño
50 gram
Geraspte mozzarella
(Bevat Melk (inclusief lactose))
15 gram
Groene olijven
¼ zakje(s)
BBQ-rub
½ stuk(s)
Ui
½ stuk(s)
Rode puntpaprika
10 gram
Verse bladpeterselie, koriander en oregano
½ stuk(s)
Citroen
½ el
Olijfolie
2 el
Extra vierge olijfolie
naar smaak
Peper en zout
Preheat the oven to 200°C. Finely chop the onion and finely dice the Romano pepper. Cut off the top of the jalapeno pepper*, then roll the jalapeno pepper in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then chop into thin rings.
Take care, this ingredient is spicy! Use as preferred.
Heat a drizzle of olive oil in a frying pan on medium-high heat. Fry the onion and the Romano pepper on medium-high heat for 3 - 4 minutes. Take half of the onion and Romano pepper out and set aside in a tall container. Turn off the heat, add the passata and the BBQ spice rub* to the frying pan and mix everything together.
Take care, this ingredient is spicy! Use as preferred.
Did you know... Romano peppers are high in vitamin C, which helps support iron absorption. This combines perfectly with the steak and bulgur in the recipe, as these are rich in iron.
Transfer the pizza dough to a parchment-lined baking sheet. Spread the tomato sauce over the pizza's and top with the shrimp, chorizo, jalapeno pepper en top with the shredded mozzarella. Bake the pizza in the oven for 13 - 15 minutes.
Health tip: if you're watching your salt intake, serve just half of the chorizo and keep the rest to use another time.
Meanwhile, roughly chop the olives. Add the olives to the rest of the Romano pepper and onion in the tall container. Use an immersion blender to process into a tapenade. Season to taste with salt and pepper.
Cut half of the lemon into wedges and juice the rest into a small bowl. Finely chop the parsley, coriander and oregano. Mix the fresh herbs with the lemon juice and the extra virgin olive oil. Season to taste with salt and pepper.
When the pizza is done, finish with the tapenade and drizzle the herb oil on top. Serve with the lemon wegdes.