Spanish chorizo is a fermented, cured, and smoked sausage. The picante version is spicy. In my book it is similar to the Italian pepperoni but since the latter has been nigh impossible to source in Kuching, I have used chorizo instead.


The pizza base was a store-bought frozen dough disc a bit too thick to be my preferred thin crust (it is more bread-like).
Reduced tomato (pomodoro) paste laced with herbs was spread on the base on top of which was deposited grated/sliced mozzarella cheese. A deposit of grated parmesan cheese followed after which fresh basil leaves were arranged atop. Slices of chorizo then followed. After this the pizza got another dusting of grated parmesan and a throw of more basil leaves. Baked at 220C for about ten minutes.
Chomp in. Thirty two mastications per mouthful (one for each adult tooth).