Chorizo, Potato and Rosemary Pan Pizza

Posted: January 14, 2012 in Dough, Pizza
Tags: , , , , , ,

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Temperatures in the thirties and gorgeous sunny days have had us wanting to spend time outdoors, preferably by the pool. So what better way to end the week than a dip in the lagoon and fresh pizza to boot. I absolutely love making pizzas. They are so satisfying and a great R & R food. I do chop and change my pizza flavours. I needed to use up some chorizo sausages so I settled on pizza. Chorizo sausage can generally be found in the deli area of any supermarket. They have a great spice to them, but aren’t hot, so still ok for the kids.

Mr J was very impressed with the base this time round. It was already good, but I managed to get the base to just puff up around the sides like the major takeaway chains pan based pizzas. I credit this to my lovely marble pastry board. I think it helped to keep the dough cooler for longer. Once kneaded by the Kitchen Aid I upturned it on my board and covered it with the KA bowl. I made two bases, one for the freezer. I did parbake the extra base as well so that all I have to do is dress the pizza next time we want a quick meal. The following recipe makes 2 pizza bases but only topping for one. The other one is for you to experiment with 🙂

Chorizo, Potato and Rosemary Pan Pizza

Recipe By: Me
Serving Size: topping for 1 Large pizza
Cuisine: Italian
Main Ingredient: Chorizo, potato, rosemary
Categories: Pizza

Pizza Dough

Recipe By: Karen Martini
Serving Size: 2 Large pizzas
Cuisine: Italian
Categories: Pizza, Bread

-= Ingredients =-
600 g Strong Flour
100 g Semolina
350 mililiters Water
50 ml Olive Oil
8 gram Yeast
10 g Salt

-= Instructions =-
Whisk water, oil and yeast together.
Sift flour, semolina and salt together in a mixing bowl.
With mixer on low and dough hook attached, add the wet ingredients all at once and then raise speed to high.
Mix until you have a silky smooth dough; about 10 minutes.
Leave to prove for as long as you can – overnight is ideal.
Preheat oven to 180’.
Flour your roller and bench and divide your dough into two portions.
Roll out and shape to form a pizza base. Once ready add an extra small handful of semolina flour to the pizza stone/tray. This will save you from having to scrape the pizza off the pan at the end.
If in a tray parbake the pizza until lightly golden (about 15 minutes) without topping this will prevent a soggy pizza. The pizza base is ready.

Topping

-= Ingredients =-
2 Chorizo Sausages ; thinly sliced into rounds
1 Potatoes, peeled ; cut into 1/2 inch cubes
Oil
1 teaspoon rosemary, finely chopped
Sea ; Salt and Fresh Black Pepper
1/2 red onion ; thinly sliced and cut in half
2 cloves Garlic ; minced
100 g semi dried tomatoes, chopped
150 g romano cheese ; grated
50 g mature cheddar cheese ; grated
2 dessert spoons tomato paste

-= Instructions =-

In a large lightly oiled frypan over medium heat cook the chorizo slices turning often until cooked through. When the chorizo is cooked remove from the pan. In the Chorizo oil, add the potatoes with the onion, garlic, rosemary and a sprinkling of salt. Cook the potatoes until soft in the middle and browned. Remove from heat and combine with chorizo sausage.

Dress the pizza base with tomato paste. Add a sprinkling of romano cheese and the chorizo/potato mixture. Top with semi dried tomatoes and remainder of cheese.

Place pizzas in oven, and bake on the upper oven rack for 10 to 15 minutes at 180’C, until the crust is golden, and cheese melted. Serve

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Comments
  1. […] It was already good, but I managed to get the base to just puff up around the sides like the major takeaway chains pan based pizzas. I credit this to my lovely marble pastry board. I think it helped to keep the dough cooler for … Read this article: […]

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