Recipe for pizza with chorizo, mozzarella, and artichoke
Pizza is always a good idea!
This one with pesto/tomato sauce, chorizo, artichoke, tomato, and mozzarella tastes absolutely delightful!
I’ve mixed the tomato sauce with a red pesto for more flavor, and pesto and pizza have always been a good combination… on top, slightly salty chorizo, artichokes, flavorful tomatoes, and creamy mozzarella – a wonderful mix of great flavors!
The crust is both crispy and airy – made with the dough I always use for pizza, as it is both easy and good… I’ve made it with pure wheat flour, but if you prefer a coarser crust, some of the wheat flour can be replaced with rye flour. The dough should rise for about an hour, but if it takes longer, that’s no problem – the dough will only become more airy.
Regardless, this pizza will be quite delightful with its fantastic mix of toppings.
Pizza with chorizo, mozzarella, and artichoke
Equipment
- Oven
Ingredients
Dough
- 300 gram Water lukewarm
- 25 gram Yeast
- 42 gram Oil
- 36 gram Salt
- 400 gram Wheat Flour
Topping
- 24 gram Red pesto
- 24 gram Tomato Puree
- 80 gram Chorizo
- 1 pcs. Buffalo Mozzarella 1 ball - fresh
- 100 gram Artichokes grilled or marinated - from jar
- 2 pcs. Tomato
- Salt
- Oregano
Garnish
- Basil Leaves a little
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Dissolve the yeast in the lukewarm water. Stir in oil, salt, and flour. Knead on a floured surface to form a soft, firm, slightly sticky dough. Let rise for 1 hour at room temperature.
- Divide the dough into two parts and roll each out into a base. Poke the bases with a fork and pre-bake them, one at a time, for 5-6 minutes in the preheated oven.
- Mix the pesto and tomato paste together and spread over the slightly baked bases. Also distribute chorizo, mozzarella, artichokes, and tomatoes. Sprinkle with salt and oregano.
- Bake the pizzas, one at a time, for about 10 minutes until the cheese is melted and the pizzas are golden.
- Serve with a little fresh basil.