Cranberry Chorizo Pizza (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/4 cups shredded smoked cheese
02 -
1/4 cup dried cranberries
03 -
12 thin slices of spicy salami, Spanish chorizo, or paprika salami
04 -
1/3 cup pizza sauce
05 -
285g (10 oz) of pizza dough
→ Additional
06 -
Semolina and all-purpose flour to handle the dough (optional)
07 -
1 tablespoon olive oil for brushing dough edges
# Instructions:
01 -
Heat your oven to its max temperature (570°F/300°C) and use convection if you can. Let the pizza stone warm up in the oven for at least half an hour if you're using one.
02 -
Shred the smoked cheese using the big side of a box grater. Let the cranberries soak in water for 10 minutes, then pat them dry with paper towels.
03 -
Dust the pizza peel with a flour-and-semolina mix. With floured hands, carefully stretch the dough into a round shape without using a rolling pin. Try pulling it with your fingers or stretching over your fists until it fits the peel.
04 -
Use a brush to lightly coat the dough edges with olive oil, making sure it doesn't drip onto the peel.
05 -
Pour a little pizza sauce into the middle of the dough, then spread it evenly with a spoon, leaving the outer edges plain.
06 -
Layer the chorizo slices first, followed by the cranberries, and then sprinkle the cheese all over to finish.
07 -
Before baking, make sure the pizza slides freely on the peel. If it feels stuck, lift the edges and toss some extra flour mix underneath.
08 -
Slide the pizza carefully onto the hot stone. Bake it for about 5 to 6 minutes, or until the crust gets a golden brown color.
09 -
Take the pizza out with a metal paddle and place it onto a board for cutting. Slice it up and dig in while it's hot!
# Notes:
01 -
A wooden pizza peel makes transferring the dough easier than a metal one.
02 -
Be generous when spreading the flour mixture on your peel for less sticking.
03 -
Cold or slightly chilled toppings and sauce can reduce stickiness when working with dough.
04 -
To pre-bake, cook the dough with sauce for 3–4 minutes before adding toppings.