This recipe comes from Patricia Wells’ latest cookbook and it is a winner! Cheese, spicy chorizo and olives – I don’t want to know how many calories are in slice,so I’m just going do my best not to gobble the entire loaf.
1 1/4 c flour
2 tsp baking powder
1/2 tsp salt
1/3 c olive oil
1/3 c yogurt (I used greek non-fat)
5 oz manchego cheese, 1/4 inch cubes
2 oz dried Chorizio, cut into 1/4 inch cubes
1 tsp hot paprika
30 pimento stuffed olives
Preheat oven to 400.
Combine dry, combine wet – mix together then stir in olives, chorizo, cheese and paprika. Pour into a sprayed loaf pan.
Bake 25 – 30 minutes. Cool on a rack. Unmold and slice.
This pizza came about like most of pizzas by cleaning out the fridge before shopping day. This pizza looks a little funky because of the deep red onions, but the flavors are perfect! I had made the onions for another dish and had some leftover, there were a few padrons left and I always have cheese and pizza dough on hand.
8 oz pizza dough
1/2 c braised onions
1/2 c grated Manchego
3 TBSP red wine vinegar
3 c red wine
4 large onions, thinly sliced
3 springs each thyme, bay leaf and parsley tied together
In a medium saucepan over medium high heat, combine vinegar and wine, bring to boil. Add onions and herbs, return to boil and cover for 5 minutes. Remove a couple TBSP onions. Cover and reduce heat to low, cover and cook for 3 – 4 hours, stirring occasionally. Add more wine if it starts to dry out. Season with salt and pepper and set aside.
Preheat the over to 500 with pizza stone in oven for at least an hour.
Roll out pizza dough very thin. Top with onions, padrons and cheese. Bake for about 10 minutes until the cheese starts to brown.