650g brushed potatoes, peeled, cut into 1cm pieces
1 chorizo (130g), cut into 1cm pieces
2 x 25cm fresh pizza bases
1⁄2 cup drained, roasted red capsicum strips
1 small red onion, thinly sliced
1 1⁄2 cups grated pizza cheese
1⁄2 cup olive oil
2 tblsps chopped fresh oregano
2 large cloves garlic, crushed
Place potatoes in a shallow, microwave-proof dish with 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on HIGH (100 per cent) for about 5 minutes, or until tender. Drain.
2 Meanwhile, make herbed oil by combining all ingredients in a small jug.
3 Heat 1 tblsp herbed oil in a large, non-stick frying pan over a medium to high heat. Add the potatoes. Stir occasionally
for about 10 minutes, or until golden brown. Remove.
4 Add chorizo to the hot pan. Stir for about 3 minutes, or until golden. Drain on absorbent kitchen paper.
5 Place each pizza base on a large oven tray. Brush each with 1 tblsp herbed oil.
6 Cook in a very hot oven (220C) for 3 minutes. Remove. Top evenly with potatoes, chorizo, capsicum, onion and cheese. Return to oven. Cook, swapping trays halfway, for about 10 to 12 minutes, or until golden brown.
7 Serve pizzas drizzled with remaining herbed oil. Cut into wedges.