METHOD

1. Place a large flat tray into the oven. Preheat the oven and tray to 220°C fan forced.
2. Combine the passatta, chipotle chilli and sauce, 1 tbs of olive oil, 1 tbs of lemon juice with salt and pepper in a small food processor. Process until well combined. Mix 1 tbs of oil, the remaining lemon juice and green onions together. Set both aside.
3. Heat the remaining oil in a frying pan over medium-high heat. Add chorizo and sauté for 3-4 minutes until light golden. Add the Broccolini® and sauté for a further 1 minute.
4. Spread the passatta mixture over the pizza bases. Top with chorizo and Broccolini® mixture. Place onto the hot tray and bake for 5-7 minutes until the base is crisp around the edges. Sprinkle over the mozzarella and bake for a further 2-3 minutes until melted.
5. Spoon over green onion mixture, season with pepper and serve

Tip:

1. For a vegetarian option remove the chorizo. Add fresh chunks of ricotta to the pizza with the mozzarella in step 4.
2. Store unused chilli and sauce in a clean jar in the fridge for up to 6 months.
3. You can replace it with regular hot chilli sauce.