Chorizo & Roasted Red Pepper, Four Cheese Ricotta Pizza
Delicious and DIY, this pizza can be baked and ready to eat in less than 10 minutes at home. Not only does it taste better after you put in all the mouth-watering work, but it comes out crispy, bubbling and beautifully ready to be eaten. When making pizza at home you have a variety of great options. I like to stick to my pizza dough's that have been made the night before and are room temperature so I can start with all fresh ingredients. Not to mention, when I have pizza on my mind, I can hardly wait another minute. (Who wants to wait several HOURS before eating!).
With this being said, I usually make pizza dough in batches of two. Some recipes are actually for two separate dough's and you cut them after making. However, if you buy them from your local grocery store's refrigerator section, that's perfectly fine too. The best part of homemade pizza, besides of course coming out of the oven and going directly into your mouth- is that you can make it with any ingredients you have on hand. Ham, bacon, chorizo, veggie, artichoke, pepper & onion, olive, pineapple, breakfast- the list goes on and deliciously on. Find what ingredients intrigue you today and throw them on top of your gourmet DIY pizza.
If this isn't making your mouth water, then maybe pizza isn't for you!
The next step to this pizza is to place it back into the hot, 500 degree oven and bake for 4 minutes. Carefully turn the pizza 180, leaving the stone in the same place. Bake for a remaining 4 minutes and then remove from oven. Place pizza onto a pizza sheet or tray, because slicing on a stone can be dangerous and/or ruin your stone! Let pizza cool about 5 minutes before slicing and then it's time for cheesy and delicious pizza perfection. Ready to try it? Let's go.
Chorizo, Ricotta & Roasted Red Pepper Pizza
2 Cups Crumbled Medium Chorizo
1/4 Cup Olive Oil4 Tablespoons Minced Garlic
1 Teaspoon Oregano
1 Teaspoon Black Pepper
1/2 Teaspoon Rosemary
Flour
1 Proofed, Fresh Pizza Dough
1 Cup Fresh Ricotta Cheese
1/2 Cup Sliced Roasted Red Peppers (In Juice)
1/2 Cup Sliced Black Olives
1 Vine Tomato, Sliced
1/4 Cup Grated Romano Cheese
1/4 Cup Grated Parmesan Cheese
2 Cups Shredded Mozzarella Cheese
Crushed Red Pepper Flakes
Preheat oven and pizza stone to 500 degrees. Place chilled pizza dough on counter at room temperature for 30 minutes to proof. Heat a medium saucepan to high heat. Add chorizo and stir until crumbled and fully cooked. Place on a thick paper towel to drain. Set aside. In a small mixing bowl add olive oil, minced garlic, oregano, black pepper and rosemary. Stir until well mixed and set aside. On a large floured surface, roll out pizza dough to fit to pizza stone. Remove preheated pizza stone and add pizza dough to the center of hot surface. Quickly spread olive oil mixture over dough and cover with small scoops of ricotta cheese. Evenly coat pizza with crumbled chorizo, sliced roasted red peppers, black olives, and tomato slices. Top with Romano cheese, Parmesan cheese and a thick coating of mozzarella cheese. Sprinkle with any additional black pepper or rosemary for additional taste. Place entire pizza stone into preheated oven and bake for 4 minutes. Carefully turn pizza 180 degrees and bake for a remaining 4 minutes. If pizza is baked to your liking, remove from heat and place onto a pizza sheet or pan. Let cool for 5-7 minutes before serving warm. Add a small amount of crushed red pepper to pizza slices as desired.
(About 4 Servings - About 8 Medium Slices)
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