Chorizo Pizza
Mexican chorizo on a a beer crust pizza with a mix of Cabot sharp cheddar, mozzarella and parmesan!
Servings 4 Servings
Ingredients
White Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk at room temperature
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- Pinch of nutmeg
- 1/3 cup Romano or Parmesan
- 1/2 cup white cheddar
- Salt to taste
- For Pizza Dough Recipe adapted from King Arthur flour
- 4 cups King Arthur flour sifted
- 2 teaspoons active dry yeast
- 1 teaspoon baking powder
- 1 tablespoon salt
- 2 tablespoons olive oil
- 12 ounce Negra Modelo Mexican Beer, at room temperature
You Will Also Need
- 6 oz Mexican Chorizo
- 2 cloves of garlic, minced
- 5 oz mozzarella, sliced thin
- 1/3 cup Romano or Parmesan, grated
- 1/3 cup white cheddar, grated
- More olive oil
- Cornmeal
- Red pepper flakes
- Oregano
- Cilantro, chopped
Instructions
- Mix flour, yeast, baking powder, salt and olive oil. Pour in the beer and mix until dough forms. Knead on flat surface for 7 to 10 minutes. Place dough in greased bowl, cover and let rise for 1 1/2 hours in a warm spot.
- While the dough rises, prepare the white sauce. In a saucepan at medium heat, melt the butter. Whisk in the flour until smooth and cook for 2 minutes. Whisk in the milk until well incorporated. Stir in the garlic, white pepper and nutmeg. Cook, stirring often until sauce becomes thick. Do not let it boil. Once sauce is thick, remove from heat. Stir in the cheese until melted. Taste for salt, cover and set aside.
- In a small saute pan at medium heat, add the Mexican chorizo. Cook for 6 minutes, crumbling as it cooks down. Add in the minced garlic and cook for 2 more minutes. Transfer to a plate lined with paper towels to remove the excess oil. Set aside.
- Once your dough has risen, transfer to a flat surface and knead for a few seconds. Divide the dough into 2 equal dough balls. Cover lighlty and let proof for a few minutes . Preheat oven to 475 degrees F. Drizzle a little oilve oil on large baking sheet or pizza stone. Sprinkle on a light coat of cornmeal. Place dough ball in the center of pan and using your fingers, form a round pizza, pushing out towards the edges of pan. I like to form a 12 inch round crust, more or less.
- Brush surface with olive oil. Layer with mozzarella, white sauce, cooked chorizo, cheddar and parmesan. Season the outer edges of crust with salt, pepper and oregano. Sprinkle cheese with oregano and red pepper flakes. Bake on the bottom shelf of oven for 12 to 15 minutes. After the pizza bakes for 6 minutes, I like to cover it loosely with foil paper so that the chorizo does not overcook or burn before pizza is ready. Remove foil before cooking under the broiler. Move to top shelf and brown under the broiler for less than a minute. Remove from oven and let rest for a few minutes before slicing. Garnish with fresh cilantro. Yields 4 servings.