Tomato Cream Chorizo Pizza
Total Time
57 minutes
Prep Time
45 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 pound pizza dough
- 1-2 cups shredded fontina cheese
- 1/2 cup chorizo (cooked and crumbled)
- 1/2 small bulb fennel (thinly sliced)
- kosher salt and freshly cracked black pepper
- red pepper flakes
- basil
- 1 28-ounce can whole peeled tomatoes (juice reserved)
- 1 tablespoon tomato paste
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt (plus more to taste)
- 2 tablespoons heavy cream
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Preparation
Step 1
For the pizza sauce:
Step 2
Drain the tomatoes and reserve the juice. Add the tomatoes and the tomato paste to a food processor. Pulse until well combined and smooth. Transfer the tomato mixture to a bowl and stir in the garlic, olive oil, oregano, and salt. Stir in the heavy cream. Taste and adjust as necessary.
Step 3
For the pizza:
Step 4
Preheat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
Step 5
Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
Step 6
Once your 2 pizza doughs are flat and ready to be cooked, use a spoon to spread about 1⁄3 cup of the tomato cream sauce around the dough leaving a little bit for the crust.
Step 7
Top each pizza with equal amounts of the fontina, cooked chorizo, sliced fennel, salt, pepper and red pepper flakes. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
Step 8
Remove pizza from the oven. Season with salt and pepper and additional red pepper flakes if needed, slice and serve.
Step 9
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