Spanish Potato, Chorizo and Capsicum Pizzas

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.