Chorizo ​​pizza

Pizza 475 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Chorizo ​​pizza
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h
  • Calories: -
  • Difficulty: Medium
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Chorizo ​​pizza

Ingredients

Directions

  1. Prepare the dough: mix the flour with salt, sift it on the work surface in the form of a slide, make a "well" in the center. Stir eggs in a bowl with warm milk, add olive oil. Pour the resulting mixture into the "well" in small portions, constantly adding flour. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. Knead for 10 minutes, until the dough is elastic. Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes. The dough can then be rolled out with a rolling pin.
  2. Prepare the sauce: cut fresh tomatoes in half. Put the garlic cut in half in the heated oil and fry until golden brown. Remove garlic, add tomatoes, reduce heat to medium. Cook by crushing the tomatoes with a wooden spoon until smooth. Pick the basil with your hands and add to the sauce along with the tomato paste, stir. Continue cooking until the sauce is reduced by a third. Remove from heat, rub through a sieve. Season with pepper and salt.
  3. Combine the coriander, cumin, and minced garlic pizza sauce. Sprinkle a 30 x 40 cm baking sheet with water, cover with parchment. Roll out the dough on a surface sprinkled with flour for polenta into a layer slightly larger than a baking sheet, transfer to a baking sheet, wrap inside the edges to make the sides. Cook at 250 ° C for 10 minutes. Brush with sauce, spread thinly sliced ​​chorizo, sprinkle with Parmesan cheese. Return to oven. Bake until the parmesan begins to melt. Cut into portions, sprinkle with cilantro leaves.

Chorizo ​​pizza



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h
  • Calories: -
  • Difficulty: Medium

Chorizo ​​pizza

Ingredients

Directions

  1. Prepare the dough: mix the flour with salt, sift it on the work surface in the form of a slide, make a "well" in the center. Stir eggs in a bowl with warm milk, add olive oil. Pour the resulting mixture into the "well" in small portions, constantly adding flour. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. Knead for 10 minutes, until the dough is elastic. Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes. The dough can then be rolled out with a rolling pin.
  2. Prepare the sauce: cut fresh tomatoes in half. Put the garlic cut in half in the heated oil and fry until golden brown. Remove garlic, add tomatoes, reduce heat to medium. Cook by crushing the tomatoes with a wooden spoon until smooth. Pick the basil with your hands and add to the sauce along with the tomato paste, stir. Continue cooking until the sauce is reduced by a third. Remove from heat, rub through a sieve. Season with pepper and salt.
  3. Combine the coriander, cumin, and minced garlic pizza sauce. Sprinkle a 30 x 40 cm baking sheet with water, cover with parchment. Roll out the dough on a surface sprinkled with flour for polenta into a layer slightly larger than a baking sheet, transfer to a baking sheet, wrap inside the edges to make the sides. Cook at 250 ° C for 10 minutes. Brush with sauce, spread thinly sliced ​​chorizo, sprinkle with Parmesan cheese. Return to oven. Bake until the parmesan begins to melt. Cut into portions, sprinkle with cilantro leaves.

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