As a busy working couple (with no children with two legs), Julio and I were challenged by Countdown to pick one of four ingredients currently on price lockdown in their stores and put together a meal.
Our options were:
- Seafood Bar Salmon Fillets
- Divella Fresh Filled Pasta Gnocchi
- Romano’s Pizza Bases – Honey & Olive Oil
- Tegel Luncheon Sausage – Real Chicken
I made an executive decision (without consulting Julio) and went ahead and purchased the pizza bases. When I ran the options past him that evening, his (unscripted) response was “well I’m not sure what gnocchi is…so I’m going to go with pizza!” hardly surprising from a guy who lived on toast before I came along!
Pizza is one of my fave options, because the variables are endless, and you can easily customise to taste – Julio doesn’t like mushrooms and olives, but I do, so I can add them to my half (OK, let’s be honest, I can totally do a whole!), and he can go without.
While I was in the chilled section at our local Countdown, I noticed that Romano’s do a thin and crispy option, so I grabbed some of those for myself, and grabbed the honey and olive oil bases for Julio.
Countdown | Bacon and Chorizo PizzaPrint This
- Romanos Pizza Bases - Honey & Olive Oil
- 4 tblsp tomato paste - I always go for Home Brand
- 1 x onion (diced)
- 1 x capsicum (chopped)
- 300g bacon - I use the Premier Bacon Pieces
- 2 x chorizo (sliced)
- Cheese (grated)
- Mixed herbs (sprinkled)
I know you’re thinking you don’t need to be told how to make pizza, but here’s a trick I learned from my Uncle Johnny… You put your paste on (nice and thick if you’re a tomato fiend like me), and then cheese, then your toppings and then more cheese.
By putting the cheese under the toppings you help them to stick on to the base better. Hopefully eliminating those awkward moments when you take a bite and end up with bacon and chorizo all over your chin.
So you chop up the toppings, chuck them on top of the cheese, add more cheese, and a decent sprinkle of mixed herbs. I baked these puppies at 180 for about 10 – 15 minutes each. They were delish.
Because there’s two in a pack there was a pizza for Julio for lunch the next day.
I used the thin and crispy base for mine and went far too gourmet for Julio’s refined white-bread-with-peanut-butter taste. I mixed cream cheese with pesto dip and slapped that on the base, added grated cheese…then smoked salmon, olives, sun dried tomatoes, feta and capers. Yes, I did double cheese. Because that’s what being a grown up is all about. I’ve got four words for you: Party. In. My. Mouth.