Oliver's out rock climbing tonight, keeping his strength up for pig-wrangling, so the kids and I are having pizza night - and the more adventurous amongst us (me) are trialling chorizo topping!
A quick look on the Oracle of Google comes up with tasty morsels which combine well with Chorizo - potato and pesto, quite a lot suggest feta cheese, which I think might be a bit strong.
I'm plumping for some artichoke hearts which I always love on pizza, and whose zestiness I think will complement the spicy notes of the chorizo, a few thin slivers of last night's baked potato (we're a waste not, want not household), and some of my favourite pizza cheese - bocconcini.
Throw in a bit of salami and pineapple for the kids, and we're ready to assemble.
We make our own pizza base, warm it up and raise it in the airing cupboard like our grandmothers would have taught us if they'd been Italian rather than northern Irish, and rolling it flat for a thin, crispy base.
We make our own tomato sauce too, in a big batch, stored in small quantities in the freezer until we need it. It's just onions and garlic fried off gently, with a couple of tins of tomatoes and some semi-dried tomatoes from the deli to give it a flavour boost. Combine over heat for a few minutes then blitz to a textured saucy paste - and freeze!
I love these little bocconcini and always think they look like miniature boobs full of milky goodness.
Eleven minutes in the oven at 220 and it's yes, baby! And just as we suspected, the acidity of the artichokes is a perfect foil for the spicy heat of the chorizo, marrying together with the creamy cheese and smooth waxiness of our Dutch Cream Tasmanian potatoes for a spectacularly tasty midweek dinner!
The kids have their own preferences - they're having salami, bocconcini, pineapple and olives on theirs. Peasants.
You can buy y our Chorizo sausage at Harvest Market in Launceston every other Saturday, and if you're lucky you'll catch us doing samples so you can try before you buy. Those who taste rarely walk away empty handed!