Sunday, 3 June 2012

Chorizo Mushroom Artichoke Pizza

Honestly, pizza combinations are endless. This pizza has a simple olive oil and garlic base, with a spicy chorizo, buttery artichoke and mushroom topping.

You will need:

  • 1 1/2 cups warm water
  • 1 1/2 tsp dry yeast
  • 2 tbsp honey
  • 3 cups all purpose or pizza flour
  • 1 tsp salt
  • good chorizo sausage (dried) and spicy.
  • canned or jar of artichokes
  • mozzarella
  • olive oil
  • 2 garlic cloves crushed
  • sprinkling of Italian seasoning
*optional crumbled blue cheese 

HEAT oven to 475 degrees F for at least 30-60 minutes before baking. I also always use a pizza stone which needs this long to heat up.(if you make pizza it's the best $10 investment you will make!)

Step 1: in a large bowl add warm water, yeast and honey. Stir and wait 5 minutes to make sure yeast is active. Add flour and finally salt. I buy (00) flour from my favourite Italian speciality store. This is a very fine flour that makes wonderful pizza but, you can use all purpose flour. I knead dough until it stops absorbing flour and is no longer sticky. Place in oiled bowl and cover with plastic. I leave dough in fridge for 24 hours before using but, you can use it after a few hours no problem. The dough have a very nice chewy texture the longer you leave it.

Step 2: cut dough in two. Roll each pizza out on a large sheet of parchment paper with flour to avoid sticking. I add some olive oil, crushed garlic and Italian seasoning to crust instead of tomato sauce. i roll my dough thin because I like it crusty.

Step 3: chop your sausage, artichokes and mushrooms. I have bought prepared artichokes that are seasoned from a Italian speciality store. You can use the ones in a can or jar no problem.

Step 4: add cheese and all toppings and bake for approx 10 minutes until it is browned and the crust is crusty.

Wait 5 minutes and then dig in! The chorizo has lots of flavour and it complements the artichokes and mushrooms beautifully. Do not use a mild chorizo or the pizza will be plain and bland.

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