A quick little post before I head to France for a little break before the Hamptons season. Sorry for the lack of posting this past few weeks but a combination of work and not feeling too shabby have kept my blogging mojo on the low side. Hopefully this little vacation will recharge the batteries and i’ll come back with plenty of fresh ideas.
In the meantime, a pizza i’d take with me to my post-apocalyptic bomb shelter if i had one. That’s how good this is. You could call it a Spanish Pizza with its chorizo, piquillo peppers, sweet onions and aged manchego cheese and that may be what i’ll be munching on during the world cup final on sunday. Go Spain!
See you soon, friends!
Pizza with Chorizo, Piquillo Peppers, Caramelized Sweet Onions & Aged Manchego
- Makes 4 pizzas
For the no-knead pizza dough:
- Use Jim Lahey recipe substituting 1/2 cup of all-purpose flour with 1/2 cup whole wheat flour (optional)
For the topping:
- 1/2 lb Spanish chorizo
- 2 Vidalia onions, finally sliced
- 1/2 cup piquillo pepper, sliced
- 2 tablespoons olive oil
- Tomato sauce
- 1/2 lb aged manchego
For the pizza:
- Place a pizza stone in the oven and preheat to 500′F.
- Heat the olive oil in a large skillet over medium high heat. Add the vidalia onion and cook until they start to caramelize, about 20 minutes. Season with salt and pepper. Add the sliced piquillo peppers and continue cooking for 10 more minutes.
- Roll out the pizza dough according to directions (follow link for recipe).
- Top the pizza dough a thin layer of tomato sauce. Top with the sweet onions/ piquillo pepper mixture.
- Top with slices of chorizo and sprinkle the top with the grated manchego.
- Cook on the very hot pizza stone for about 20 minutes, or until the cheese is bubbly and the crust is golden.