Complete with a quick, homemade dough!
This is a recipe I made ages ago and apparently forgot to post. I was going to reference the dough in another recipe but alas! Where was the blog post I did about pizza? Luckily, I had all the photos edited and the recipe entered in. There’s nothing like having an extra recipe queued up for a busy week.
Having a “make your own pizza” night is a ton of fun, especially if you have kids. I don’t know what it is about topping your own pizza that people just love. Maybe it’s because everybody likes theirs a little bit different, so you really get to customize. No red sauce and more cheese? Done and done! If you have several persnickety pizza eaters, do half and half!
Given that I don’t really do anything “normal,” so to speak, I really went with something different and rustic. I chose to take a different twist on the traditional Italian potato pizza by using sweet potatoes and incorporating chorizo. Because isn’t the sweet potato-chorizo combination just the best?
In this recipe, I provide instructions for making your own dough, but feel perfectly free to buy premade dough at Trader Joe’s or wherever and skip this step. Keep in mind this is not a dough that will yield a thin crust. The center of this dough also tends to get a little soggy, so be careful if you end up using it with tomato sauce or other wet/liquidy ingredients. Less is more! Using a pizza stone helps, but it’s not necessary for a great pie.
Chorizo Pizza with Sweet Potato
For the dough
- cup warm water
- 1 tablespoon white sugar
- 2 1/4 teaspoons active dry yeast (equals one packet)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
For the pizza
- 1 sweet potato (thinly sliced)
- 1/2 yellow onion (thinly sliced)
- 3 links cooked chorizo, thinly sliced (about 1/2 pound)
- 3 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 cup mozzarella (shredded)
- 1/2 cup parmesan (grated)
- 1 tablespoon fresh rosemary (finely chopped)
- salt and pepper to taste
|For the dough|
|Stir water, sugar and yeast together until dissolved. Add the olive oil and stir in the flour until well blended. Add the salt and work it in until blended. Let dough rest in a warm spot for 10-20 minutes, or until it almost doubles in size. If your chorizo is raw, this is a good time to stick it in the oven for about 10 minutes at 400.|
|For the pizza|
|Preheat the oven to 425. Pat the dough into a pan or on a pizza stone using fingers dipped in oilve oil. With a brush or the back of a spoon, spread the rest of the olive oil on the dough with the minced garlic. Add the shredded mozzarella, then place the sweet potato slices in kind of a scalloped form, slightly overlaying each other. Add the sliced onion and chorizo. Sprinkle with fresh rosemary and salt and pepper to taste.|
|Bake for 15-20 minutes, until the potatoes are done and the crust is starting to brown. Top with parmesan once you pull it out.|
Non-game substitution: Regular chorizo works just as well. If using fresh chorizo make sure it is cooked first.
Vegetarian Substitution: Forego the chorizo and have yourself a lovely sweet potato pizza!