Adam Atkins is back with another Peddling Pizza’s classic - The Spanglish! Fatty truffled chorizo and fiery teardrop peppers are balanced perfectly with a combination of buffalo mozzarella and freshly grated manchego...
- Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base and covering with a ladle of tomato sauce.
- Grate over the pecorino and rip over the mozzarella before topping with all remaining ingredients except the manchego. Slide the pizza onto a floured placement peel and launch into Roccbox.
- Bake for around 90 seconds, rotating as required. As the pizza comes out the oven finish with a grating of manchego cheese and get stuck in!
1 Neapolitan Dough Ball