Prepare to transform your pizza night with a mind-blowing Spanish-inspired creation that will make your taste buds dance! This Crispy Chorizo Fontina Manchego Pizza isn't just another pizza – it's a gourmet journey that combines the bold spiciness of chorizo, the creamy richness of two incredible cheeses, and the vibrant kick of piquillo peppers. Imagine a crispy, golden crust topped with melt-in-your-mouth ingredients that transport you straight to the bustling streets of Spain with every single bite. Whether you're a pizza enthusiast or a culinary adventurer, this recipe promises to elevate your home cooking from ordinary to extraordinary!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: Spanish
Serves: 2 servings
Ingredients
- 1 pizza dough
- 100g chorizo, sliced
- 1 cup fontina cheese, shredded
- 1 cup manchego cheese, shredded
- 1/2 cup piquillo peppers, sliced
- 1 cup arugula
- Olive oil for drizzling
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well. This will help achieve a crispy crust.
- On a clean, floured surface, roll out the pizza dough to your desired thickness, typically about 12 inches in diameter. Transfer the rolled-out dough to a parchment-lined baking sheet or a pizza peel if using a stone.
- Drizzle a light amount of olive oil over the surface of the dough, spreading it evenly with your fingers or a brush. This will help the crust become golden and crispy.
- Evenly distribute the shredded fontina and manchego cheeses over the dough, leaving a small border around the edges for the crust.
- Arrange the sliced chorizo over the cheese layer. Ensure the slices are spread out evenly to allow for even cooking and flavor distribution.
- Scatter the sliced piquillo peppers on top of the chorizo. These will add a sweet, smoky flavor to the pizza.
- If using a pizza stone, carefully transfer the pizza onto the stone in the oven. If using a baking sheet, simply place it in the oven.
- Bake the pizza for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
- Once baked, remove the pizza from the oven and let it cool for a minute. This will make it easier to slice.
- While the pizza is cooling, toss the arugula with a drizzle of olive oil and a pinch of salt in a small bowl. This will add a fresh, peppery contrast to the rich flavors of the pizza.
- Slice the pizza into wedges and top each slice with a handful of the dressed arugula.
- Serve immediately and enjoy your crispy chorizo fontina manchego pizza with piquillo peppers and arugula!
Tips
- Temperature is Key: Ensure your oven is scorching hot (475°F) to achieve that perfect crispy crust. A pizza stone can be a game-changer for authentic pizzeria-style results.
- Cheese Distribution Matters: Spread fontina and manchego evenly to guarantee every bite is packed with melty, cheesy goodness.
- Chorizo Placement: Slice chorizo thinly and distribute carefully to prevent overwhelming the pizza's delicate flavor balance.
- Fresh Arugula Finish: Add the dressed arugula just before serving to maintain its crisp texture and peppery freshness.
- Olive Oil Secret: A light drizzle before baking will help create a golden, crispy crust that's absolutely irresistible.
- Resting Time: Let the pizza rest for a minute after baking – this helps the cheese set and makes slicing easier. Pro tip: For an extra touch of authenticity, serve with a crisp Spanish white wine like Albariño to complement the rich flavors!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 35g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 95mg
