2 tbsp olive oil, plus extra, for brushing
1 cup sliced mushrooms
1 red onion, finely sliced
1 ¼ cup passata
100g D’Orsogna Premium Free Range Chicken
100g D’Orsogna Premium Champagne Leg Ham
80g D’Orsogna Premium Finest Mild Salami
80g D’Orsogna Premium Spicy Chorizo Salami
2 tbsp barbecue sauce
2 jumbo tortillas
2 cups 4-cheese melt or pizza cheese
Chopped parsley, to garnish
Salt and pepper, to taste
STEP 1: Preheat the oven to 220C (200C fan forced).
STEP 2: Heat 2 tablespoons olive oil in a medium frypan over medium-high heat. Add the mushrooms and half the onions and fry for 4-5 mins. Add 1 cup passata and simmer for 2-3 mins to heat through. Season well with salt and pepper.
STEP 3: Lightly brush a 20 cm springform cake pan with olive oil. Carefully lay the first tortilla on the bottom of the pan, allowing it to come up the sides. Layer 1 cup of cheese with half of the D’Orsogna Premium Free Range Chicken. Finish with the D’Orsogna Premium Champagne Leg Ham, D’Orsogna Premium Finest Mild Salami and passata mixture. Scatter with another ½ cup of cheese and drizzle with 1 tablespoon barbecue sauce.
STEP 4: Trim the other jumbo tortilla to fit the cake pan. Top the pizzarito with the tortilla, then spread ¼ cup passata. Sprinkle with ½ cup of cheese, then top with the remaining D’Orsogna Premium Free Range Chicken, the remaining onion and the D’Orsogna Premium Spicy Chorizo Salami.
STEP 5: Drizzle with 1 tablespoon barbecue sauce and bake for 15-20 mins, until the cheese is melted and the meat has started to brown. Sprinkle with freshly chopped parsley to garnish.
STEP 6: Enjoy!