Shrimp and Chorizo Pizza
Breville Test Kitchen

Breville Test Kitchen

Shrimp and Chorizo Pizza

With a blade for every function, the Breville Food Processor sails you through the perfect pizza. Easy dough, diced bell pepper and effortlessly sliced onion, chorizo and shredded cheese, means you just proof n’ stretch before a quick blast in the Pizzaiolo.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+1 more appliance


3 hrs total time

30 mins active time


Makes 2



For the pizza dough

  • bread flour icon
    2 cups (10½ oz) bread flour
  • instant dried yeast icon
    2 tsp instant dried yeast
  • sugar icon
    2 tsp sugar
  • kosher salt icon
    1½ tsp kosher salt
  • cold water icon
    6¾ fl oz cold water
  • olive oil icon
    2 tbsp olive oil
  • semolina icon

    to sprinkle

For the topping

  • clove garlic icon
    2 cloves garlic


  • crushed red pepper flakes icon
    ¼ tsp crushed red pepper flakes

    plus extra for serving

  • olive oil icon
    1 tbsp olive oil
  • small uncooked peeled shrimp icon
    8 oz small uncooked peeled shrimp
  • small green bell pepper icon
    1 small green bell pepper

    halved and seeds removed

  • red onion icon
    ¼ red onion


  • Spanish-style chorizo sausage icon
    3½ oz Spanish-style chorizo sausage
  • mozzarella cheese icon
    10½ oz mozzarella cheese
  • pizza sauce icon
    ¾ cup (6 fl oz) pizza sauce
  • basil leaves icon
    4 basil leaves



  • 1To make the pizza dough, assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, yeast, sugar and salt and process. Add the water and oil and process for 1 minute, or until the dough is elastic.
    Tip: Don’t overprocess, to avoid the dough overheating.
  • 2Place the dough on a lightly floured countertop, bring together and roll into a smooth ball. Transfer to a bowl and cover with plastic wrap. Stand in a warm place to proof for 1 hour, or until doubled in size.
  • 3Divide the dough in half and roll into 2 balls. Lightly sprinkle a tray with semolina and place the balls on the tray, leaving space between them to rise. Cover with plastic wrap and proof in a warm place for 1 hour, or in the refrigerator overnight.
    Tip: If refrigerating overnight, allow the dough to come to room temperature, for about 1 hour before using.
  • 4Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the garlic and process until finely chopped. Add the red pepper flakes and olive oil and process. Place the shrimp and garlic mixture in a bowl and stir to combine. Cover and refrigerate until required.
    Tip: Shrimp can be marinated overnight.
  • 5To preheat the pizzaiolo, select the Wood Fired setting, turn the Darkness dial to Darker and set the Timer to 3 minutes. Meanwhile, continue to the next step.
  • 6Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the bell pepper. Remove and set aside.
    Tip: Use the red dicing cleaner to push through any bell pepper caught in the dicing grid.
  • 7Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the onion. Remove and set aside.
  • 8Adjust the variable slicer to 3 and slice the chorizo. Remove and set aside.
    Tip: If using a soft chorizo, partially freeze for approximately 1 hour to firm up.
  • 9Replace the slicer with the yellow reversable shredder, with the coarse side up in the bowl and shred the mozzarella. Remove and set aside.
  • 10Once preheated, stretch one of the dough balls into a 10-inch round. Place on the pizza peel that has been sprinkled with semolina. Spread with half the pizza sauce, leaving a small border. Top with a quarter of the mozzarella, half the shrimp, chorizo, pepper, onion and basil. Finishing with a quarter of the mozzarella.
  • 11Cook the pizza for 3 minutes, or until golden brown. Repeat to make the second pizza.
  • 12Sprinkle with pepper flakes, slice and serve.
Main course

Similar Recipes