Portuguese Chouriço Pizza
- Low fat
Ingredients
- 1 pizza dough (1-1/3 to 1-1/2 lb/670 to 750 g), at room temperature
- 3 sweet red shepherd or 2 red bell peppers
- 2 cloves garlic, smashed
- 3 tbsp (45 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) finely grated St. Jorge cheese or Romano cheese
- 1/4 cup (60 mL) finely chopped parsley or coriander
- 1 tbsp (15 mL) cornmeal
- 1/2 cup (125 mL) finely sliced sweet onion
- 1 cup (250 mL) shredded São Miguel cheese, mild provolone or mozzarella cheese
- 2 cups (500 mL) sliced Portuguese-style chouriço or Spanish chorizo (8 oz/250 g)
Preparation
Shape dough into ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
Meanwhile, halve peppers and broil until skins are charred. Peel and place in food processor with garlic, oil and salt; process until finely minced. Stir in St. Jorge cheese and parsley.
On lightly floured surface, shape dough by pressing down with fingertips, then pulling at edges to stretch (or use rolling pin, letting dough relax between rollings as necessary) into 14-inch/35 cm round to fit pizza pan, or into 16- x 12-inch/40 x 30 cm rectangle to fit baking sheet. Sprinkle cornmeal evenly over pan; lay dough in pan.
Spread pepper mixture over dough; top with onion and sprinkle with São Miguel cheese. Scatter chouriço over pizza.
Bake on lower rack of 425°F/220°C oven until bottom of crust is golden, 16 to 20 minutes in convection oven or 20 to 25 minutes in conventional oven.
Makes 8 to 10 slices.
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