Day 4: Chorizo Pizza With a Thin, Crispy Crust

Chorizo pizza with a thin crispy crust

I haven’t always been a fan of thin pizza crust as they tend to be soggy. But this pizza changed my mind. It is thin, it is crunchy, and it is delicious.

Chorizo pizza with a thin crispy crust

Chorizo Pizza With A Thin, Crispy Crust

Ingredients:

  • 2 oz. ground chorizo *see note
  • 1 ball of pizza dough, about 230 g or 8 oz.
  • Pizza Sauce
  • 1/3 cup grated low moisture mozzarella
  • 1 red snacking pepper, thinly sliced
  • 1/4 of a sweet onion, thinly sliced (you won’t need all of it)
  • Extra virgin olive oil
  • Fine sea salt
  • Clarified garlic butter, optional *see note

Directions:

  • One hour before baking the pizza, place a 10 inch cast iron griddle into the oven and set to 450 F or 232 C.
  • If using raw, ground chorizo, cook 2 ounces in a skillet over medium heat until done and some of the fat has rendered out. Remove the chorizo from the pan and set aside. If using precooked chorizo, cut or crumble it into pieces and set aside.
  • Sprinkle a clean work surface with flour. Place the pizza dough ball onto the floured surface and use your hands to spread it into a 8 to 9 inch circle (see video below for reference). It doesn’t have to be a perfect circle.
  • Remove the hot skillet from the oven, carefully place the stretched out dough on the pan and spread a few tablespoons of sauce onto the dough, leaving the edges bare.
  • Place the pizza in the oven, lower the temperature to 425 F or 218 C, and bake for ten minutes.
  • While the pizza is baking, grate the cheese and slice the pepper and onion.
  • Remove the pizza from the oven and top with the cheese, pepper, some of the onion, and chorizo. Brush the crust with garlic butter or olive oil and sprinkle with salt. Place the pizza back in the oven for 17 to 20 minutes or until the crust is golden brown and the cheese is bubbly.
  • Brush more garlic butter or oil on the crust as soon as it comes out of the oven, then let the pizza cool on a cooling rack for at least 5 minutes before cutting. Enjoy!

Interested In Making Your Own Pizza Dough?

Try this recipe!

Notes:

  • I use raw, ground chorizo from a local butcher so I’m not sure how the precooked kind works. If you can find ground chorizo use it, but if you are used to the other kind use that instead
  • I do not recommend using fresh mozzarella for this pizza as it could make your dough soggy.
  • Use the extra sliced onion to make caramelized onions, add to sandwiches, eggs, rice, pasta, beans, anything.
  • How to Make Clarified Garlic Butter. Melt 1 cup of butter with 2 to 4 whole cloves of garlic over low heat. Heat gently until the milk solids separate and sink to the bottom of the pan. Strain the butter through a fine mesh strainer and several layers of a paper towel. If you see any water bubbles in the melted butter, put back over low heat until they’re all gone. Store in the fridge.

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