A Spanish Delight | On Deck
Author: 
 
Ingredients
  • For the sauce
  • 2 ounces piquillo peppers
  • 3 ounces pizza sauce
  • For the pizza
  • 2 ounces manchego
  • 2 ounces whole milk mozzarella
  • 1 ounce goat cheese, crumbled
  • 2 ounces finely chopped Marcona almonds
  • 2 ounces (roughly 10-12 pieces) thinly sliced chorizo
  • 1 ounce sweety drop peppers
Instructions
  1. Starting with the sauce, I puréed some piquillo peppers and folded them into my pizza sauce to give it a beautifully bright and sweet, balanced flavor.
  2. Stretch dough to desired size.
  3. Top with sauce.
  4. Next, a blend of manchego and whole milk mozzarella.
  5. I baked the pizza at 550 F for 8- 10 minutes.
  6. When the pizza was finished baking, I added the best Spanish Iberico chorizo I could get my hands on.
  7. The trick (especially when adding post bake) is to slice this chorizo as thin as you can get it while still keeping the full round shape.
  8. Next, I topped the pizza with a sprinkle of goat cheese, some finely chopped marcona almonds and last (but not least!) everyone’s favorite, the sweety drop pepper – I like to call it pizza boba!
  9. The peppers add a fun pop of flavor and really round out the pizza. One last shave of manchego, and it’s time to eat!
Recipe by Pizza Today at https://pizzatoday.com/recipes/a-spanish-delight-on-deck/615650