Iberico Chorizo & Manchego Thin-Crust Pizza

IMG_2832I spotted a pack of thinly sliced iberico chorizo sausages from a newly-opened speciality store near my neighbourhood. Indeed, I was very excited to try it. A simple thin crust pizza with manchego cheese was what I came up with to showcase the beautiful sausage slices. I added a tiny bit of fresh thyme and red pepper flakes to the crust to mildly flavour the pizza and used a basic pizza sauce as a base. Also, I topped it with a handful of rocket leaves dressed with a simple lemon vinaigrette as I needed a simple salad for dinner. The result was,need I say, crispy and delicious. The slight hint of the heat from the red pepper flakes and the fresh thyme really helped to bring out the salty goodness of the iberico chorizo.

Makes 2, 9 inch pizzas

  • 2 cups plain flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1/2 cup warm water
  • 2 -4 tbsp olive oil
  • leaves of 2 fresh sprigs of thyme
  • 1 tsp red pepper flakes
  • Shaved Manchego cheese
  • Any basic pizza sauce
  • 20 thinly slices of Iberico Chorizo (or just Chorizo)

Sift flour into large bowl, Stir in thyme leaves, red pepper flakes,salt, sugar and yeast.

Pour in warm water and olive oil and mix to form a soft dough. Make sure the water is not too hot as this kills the yeast. A good test is to be able to dip your finger into the bowl of warm water.

Knead the dough in a lightly floured clean surface for about 5-8 minutes. You can also use your mixer with a dough hook to mix and knead the dough. The dough is ready once it starts to become a smooth ‘ball’.

Place the dough into a lightly oil bowl. Cover with a tea towel and let it stand in a warm, dark place for about 30 minutes until it has doubled in volume.

Take out the dough and knead it again on a lightly floured surface until smooth.

Cut 1/2 of  the dough and use your hands to slowly turn and shape the pizza surface with 9 inch diameter circles.

Place the pizza base on a lightly oiled pizza tray.

Add any basic pizza sauce. Top with the thinly sliced iberico chorizo sausages followed by shavings of Manchego cheese.

Bake in oven near the top rack at 220 C for about 15-20 minutes or until base is browned and crispy.

Top with more manchego cheese just before serving.

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