SPANISH PIZZA WITH CHORIZO AND PEPPERS
Spanish pizza with chorizo and peppers can be made with homemade or store-bought pizza dough. Strewing the sausage, sliced black olives, and gratings of Manchego cheese on top only add to the flavors. Yup, it's quite an unusual combination, yet it works. And it makes for an interesting tapas.
Provided by Anne Bramley
Categories Mains
Time 1h35m
Number Of Ingredients 14
Steps:
- In a small bowl, sprinkle the yeast and sugar over the warm water and gently stir. Let sit until the yeast starts to foam, about 5 minutes.
- Dump the mixture into a stand mixer. Add the salt and olive oil. Turn the mixer to the lowest speed and gradually add in 1 cup of the flour, mixing until most of the lumps disappear, about 30 seconds. Slowly add in 1 cup flour and mix until just combined.
- Sprinkle 1/4 cup flour on a pastry board or the countertop. Turn the pizza dough onto the work surface and knead in the remaining 2 cups flour. Continue to knead for a total of 5 minutes.
- Coat a clean bowl with olive oil. Move the dough to the bowl and turn to coat with oil. Cover with a towel, then place a plate on top. Let the dough rise in a warm place until double in size, about 1 hour.
- In a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and saute for 2 minutes, until fragrant. Add the tomato sauce, bring to a simmer, and cook for another 5 minutes, until the sauce begins to thicken. Set aside to cool until the dough finishes rising.
- Preheat the oven to 450°F (230°C).
- After the dough has risen, punch it down and divide it in half. Roll one half into a 12-inch round and place it on a baking sheet.
- Spread half of the tomato sauce over the round, leaving a 1/2-inch border. Sprinkle with half of the mozzarella cheese. Top with half each of the chorizo, poblanos, and bell pepper.
- Bake the Spanish pizza for 15 to 20 minutes until the crust is lightly browned. While the first pizza is baking, prepare the second. As each pizza comes from the oven, top it with half of the Manchego cheese, slice, and serve.
Nutrition Facts : ServingSize 1 slice, Calories 278 kcal, Carbohydrate 28 g, Protein 11 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 726 mg, Fiber 2 g, Sugar 3 g
PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.
CHORIZO PIZZA WITH PEPPERS & MANCHEGO
Use our oven- and barbecue-friendly pizza dough recipe to create a crispy base, then top with Spanish sausage and cheese
Provided by Jennifer Joyce
Categories Main course
Time 25m
Yield Makes 2 pizzas (serves 4)
Number Of Ingredients 8
Steps:
- Prepare the dough following the instructions in our basic pizza dough recipe in 'goes well with', right.
- Thickly slice the chorizo and pan-fry until crisp. Remove and set aside. Cook one side of the pizzas.
- Crush 2-3 of the tomatoes with your hands and drain in a sieve, then spread on the cooked side of the pizzas. Top with both cheeses, the pepper and chorizo. Season and add chilli flakes if you like it hot. Grill, covered, until the cheese is melted. Finish with the spinach leaves and shavings of manchego.
Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.3 milligram of sodium
SHRIMP AND CHORIZO PIZZA WITH MANCHEGO CHEESE, TOASTED GARLIC, AND ESCAROLE
Steps:
- Preheat the oven to 500°F. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
- Put a large skillet over high heat and coat it with the oil. When the oil is hot, add the garlic and cook, stirring with a wooden spoon, for only 10 to 20 seconds, until it just begins to lightly brown. You have to keep moving the garlic around the pan so it doesn't burn; if it does, start over because nothing is worse than the flavor of burnt garlic. Quickly add the escarole and season with salt and pepper. Cook, turning the escarole over with the spoon, until it wilts, about 1 minute. Remove from the heat, turn out onto a large plate or baking sheet, and allow to cool. If the escarole looks too wet, transfer to a colander and drain in the sink.
- To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through.
- Dust a pizza paddle with flour (if you don't have a paddle you can use a rimless cookie sheet as a substitute) and slide it under the dough. Lightly brush the outer edge of the dough with oil to create a sheen on the surface of the crust. An important tip: take care not to get any oil on the pizza paddle or pan, or else when you try to slide the dough off , it will stick.
- Spread the cheese evenly on the pizza, leaving about a 1/4-inch border. Distribute the shrimp and chorizo evenly over the cheese. Spread the escarole evenly over the top.
- Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, roughly 10 minutes. Transfer to a cutting board and slice with a pizza cutter.
- Ingredient note
- Escarole
- A wonderfully versatile green, escarole remains one of those vegetables that people aren't sure how to prepare. You can eat escarole raw in a salad, and I love it that way, especially with Creamy Parsley Dressing (page 87), but it's at its best cooked. It's less bitter than its cousins radicchio and chicory, and sautéing it mellows out the flavor, making it sweet and vibrant. Escarole can be pretty sandy when you take it home from the market; luckily it is easy to clean. Cut the escarole crosswise into 1/2-inch-wide strips and put it in a large bowl of water. Swish the water around; the sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put on a kitchen towel to dry. That's it!
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- ** Cured chorizo sausage is not fresh sausage. It has been cured and/or smoked and is semi-dried, like Kielbassa, so could be sliced up and eaten out of hand, if you liked. It is often found in the deli section of your grocery, in sweet or hot versions. Either one is fine, depending on your taste. Try to find one that isn't rock hard (should give a little if squeezed), or you'll have a heck of a time pulling it apart. If you can't find, you could use fresh chorizo sausage (often seen in the meat department, with other fresh sausages), but you would need to remove the sausage from the casing, crumble and pan fry before adding to your pizza.
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- If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
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