Tasty Chorizo Cranberry Pizza

This smoky-sweet chorizo pizza brings together fiery Spanish sausage and tart cranberries for a homemade pizza that's anything but ordinary. The mix of rich, spicy meat with bright fruit creates a taste sensation that'll transform your pizza nights forever.

I came up with this pizza after trying to copy a dish from a tiny tapas place in town. The combo seemed weird at first, but now my kids beg for it every Friday as our end-of-week treat.

Ingredients

• Pizza dough: 10 oz or 285g creates that perfect balance of chew and crunch for handling these bold flavors
• Pizza sauce: 1/3 cup gives just enough tomato zip without taking over the other tastes
• Spanish chorizo: 12 thin slices packs a paprika punch that regular pepperoni just can't touch
• Dried cranberries: 1/4 cup adds little pops of tartness that work magic with the spicy meat
• Smoked cheese: 1 1/4 cups boosts the smoky notes - smoked gouda or provolone works best
• Olive oil: 1 tablespoon helps make those edges everyone fights for
• Semolina flour: stops sticking and adds nice texture to the bottom

Step-by-Step Instructions

Crank Up Your Oven:

Set your oven as hot as it goes, around 570°F with the fan on if you've got it. Let your stone heat up for a full 30 minutes so it's evenly hot and gives you that restaurant-style crust.

Get Your Toppings Ready:

Grate the smoked cheese with the big holes on your grater since it'll melt better than the bagged stuff. Drop the cranberries in water for 10 minutes, then dry them completely with paper towels so they won't burn while cooking.

Work The Dough:

Throw plenty of semolina and regular flour mix on your pizza peel. Stretch the dough with your knuckles or by pulling the edges until you've got a nice circle. Skip the rolling pin - it squashes all those lovely air bubbles that make good pizza great.

Start Layering:

Brush just the edges with olive oil so they'll turn golden and puffy. Spread a thin sauce layer from middle to edge in circles, leaving a little border around the outside.

Load It Up:

Lay out chorizo slices evenly, then sprinkle cranberries between them. Cover with smoked cheese but let some red peek through for a prettier pizza.

Get It In The Oven:

Make sure your pizza moves freely on the peel by giving it a gentle shake. If it sticks, lift the edges and add more flour underneath. Slide it onto your hot stone with a quick back-and-forth move.

Watch It Cook:

Keep an eye on it for about 6 minutes until the edge turns golden and cheese gets bubbly with some brown spots. Every oven's different, so trust what you see more than the clock.

Dig In:

Pull the pizza out with a metal paddle onto a cutting board. Let it sit for just a minute so the cheese sets up and doesn't slide off when you cut it.

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Those cranberries are really the hidden gem here. I found out how good they were by accident when I ran out of roasted peppers one night. My little girl said it was the tastiest version ever, and I've never gone back. The way they chew and that little zing they give cuts through the richness of the chorizo perfectly.

Dough Handling Tips

Dealing with pizza dough means being gentle and taking your time. Always let it warm up before you try to stretch it - this loosens the gluten so it's easier to work with. When your dough keeps shrinking back, just throw a kitchen towel over it and walk away for 10 minutes. This little break often turns stubborn dough into something much more cooperative.

Make Ahead Options

You can get everything ready separately for a fast dinner assembly. The dough stays good in the fridge for up to 3 days in a sealed container. Your sauce actually tastes better after a day as all the flavors mix together. You can even prep all your toppings in the morning and keep them in separate containers in the fridge. This setup makes pizza night so much easier, even on busy days.

Pairing Suggestions

This pizza tastes amazing with Spanish Rioja or Tempranillo wines - their earthy flavors match the smoky chorizo perfectly. For a full meal, throw together a simple arugula salad with lemon and olive oil dressing, as the peppery greens cut through the pizza's richness. In summer, a cold gazpacho works great as a starter, turning dinner into a Spanish-themed feast your friends will talk about for days.

Variation Ideas

This pizza's great as is, but feel free to switch things up. Try adding thin slices of Manchego on top after it's done baking for more Spanish flair. Swap the cranberries for dried cherries if you want deeper fruit flavor. If you like it hot, sprinkle some red pepper flakes right before you serve it. The basic recipe works so well you can play around with it while keeping that Spanish-inspired heart.

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Frequently Asked Questions

→ How can I stop pizza dough from sticking to the peel?

Sprinkle a good amount of semolina or plain flour onto your pizza peel. This creates a non-sticky surface. Make sure you don’t let your dough sit too long, or pile on hot toppings that can make the dough stick.

→ Is it okay to roll out pizza dough with a pin?

Not really. Keep it simple and stretch it with your hands. Use your fingers or knuckles to gently shape the dough so it stays light and fluffy.

→ What’s the best cheese choice here?

Smoked cheese takes the flavor up a notch with its rich, smokey taste. Shred it finely so it melts evenly across the pizza.

→ What can I use instead of chorizo?

Spicy or paprika-coated salami works great too. It captures that smoky, savory vibe without sticking to the same ingredient.

→ How do I create a crispy crust?

Preheat your oven or pizza stone as hot as it’ll go. Coat the crust edges in olive oil before popping it in, which adds color and crunch.

→ Should I soak the cranberries first?

Yes! Soaking them for around 10 minutes in water helps them stay plump and juicy while baking and stops them from drying out.