I love pizza, love it, love it, love it. I also love making pizza and usually crank out a pie every couple weeks. I still have not found the holy grail of pizza dough recipes, so most of the time I just use Trader Joe’s refrigerator dough. I also like to experiment with the toppings. This pizza was inspired by a blister pack of sliced Spanish chorizo sausage and manchango cheese I picked up at costco during the holidays (of course i can’t find it anywhere now). As I was driving home I came up with the idea of a spanish inspired pizza. I had a bag of frozen balsamic onions from Trader Joes, the blister pack of sausage and cheese and some sliced shrooms – these seemingly mundane ingredients were to combine and become my favorite pizza ever!
One other thing about my pizza is I make it directly on the stone, try as I may I just can’t get the pizza peel to work for me. I get the oven really hot and heat the stone for about an hour. While the stone is heating I usually roast a winter squash or some sweet potatoes for another use.
1 lb pizza dough
12 oz balsamic onions
3 – 4 TBSP balsamic vinegar
6 – 8 oz sliced Spanish chorizo
6 – 8 oz sliced or grated manchango cheese
10 – 12 oz crimini mushrooms, sliced
Preheat oven to 450 degrees with pizza stone in oven.
Add the balsamic onions to a 12 inch skillet and heat over low heat. Add balsamic vinegar and cook until heated through. Then chop up with kitchen shears into 1/2 inch pieces.
Roll pizza dough onto a flour surface till it is about the same size as your pizza stone or pan.
Remove pizza stone from oven and quickly place and stretch dough to fit the stone. Top with onions, cheese, chorizo and mushrooms.
Reduce oven temp to 425 and place pizza in oven. Bake 15 – 20 minutes until cheese is bubbly and crust is crispy.
Remove from oven, use pizza peel to transfer pizza to cutting board, slice and enjoy.
Serves 4 – 6.