Scotch Bonnet Diavola Pizza
2 x pizza bases
1 x 400g tin chopped tomatoes
2 tbsp Ladle & Larder Scotch Bonnet Chilli Chutney
1 onion, finely diced
2 cloves garlic, crushed
100g chorizo, finely sliced
2 balls mozzarella, torn into chunks
100g pitted black olives
Drizzle olive oil
Handful fresh basil leaves
Preheat the oven to 200°C/400°F/Gas 6.
Add a drizzle of olive oil to a saucepan and sweat the onion. Add the garlic and cook for 1 minute before pouring in the tomatoes and chutney. Simmer for 20-30 minutes until the sauce is nice and thick.
Spread the fiery tomato sauce over the bases and top with chorizo, olives and mozzarella.
Bake in the oven for 20-25 minutes until the top is bubbling and the base is golden and crisp.
Serve with basil leaves scattered across the top and accompanied with a crunchy salad - delicious!