Chorizo, Asparagus and Manchego Pizza
By Sur La Table
Images
Serves
Makes 2 (12-inch) or 4 (8-inch) pizzas
Ingredients
- For the Sauce:
- 1 (14-ounce) can San Marzano whole peeled tomatoes
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 6 ounces Spanish chorizo, cut crosswise into thin rounds
- 6 asparagus spears cut into 2-inch pieces
- 1 teaspoon fresh lemon juice
- Vegetable or canola oil, for brushing grill grates
- 1 recipe Homemade Pizza Dough
- 8 ounces Manchego cheese, coarsely shredded
- Kosher salt and freshly ground black pepper
- 2 tablespoons Extra-virgin olive oil
Procedure
To make tomato sauce: Drain the liquid from the tomatoes and transfer to a small bowl. Using an immersion blender, pulse 3 or 4 times until the tomatoes are puréed. Stir in garlic and olive oil. Taste and adjust seasoning with salt and pepper. Set aside.
To prepare chorizo: Heat a medium skillet over medium heat, and add olive oil. Add the chorizo and cook, stirring occasionally, until beginning to crisp, 2 to 3 minutes. Transfer chorizo to a paper towel-lined plate. Reserve skillet for sautéing asparagus.
To prepare asparagus: Lightly clean any excess drippings in skillet, and return to the skillet to medium heat. When the pan is warm, add the asparagus and sauté, stirring or tossing occasionally, until just tender, 3-4 minutes. Add the lemon juice, taste and season with salt and pepper. Remove from the heat and set aside in a small bowl.
Prepare a hot charcoal fire, preheat a gas grill to high, or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of vegetable oil using a silicone pastry brush. Place chorizo, asparagus, and Manchego cheese in separate small mixing bowls and place near grill.
Once your grill is preheated and your toppings are set, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough. Lightly dust a pizza peel with cornmeal. Place dough rounds one at a time on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks appear, 2 to 3 minutes. Open grill lid and transfer dough rounds to a rimless baking sheet. Repeat with remaining dough rounds. Flip each dough round so grill marks face up, brush with olive oil and top with a thin layer of tomato sauce.
Layer each round with about 2 tablespoons of Manchego cheese, chorizo, asparagus, and top with more cheese. Season with salt and pepper and return topped dough rounds to grill, cover, and grill until cheese melts and second side is cooked, 3 to 4 minutes.
To serve: Transfer pizzas to serving plates; drizzle with extra-virgin olive oil and serve immediately.
To prepare chorizo: Heat a medium skillet over medium heat, and add olive oil. Add the chorizo and cook, stirring occasionally, until beginning to crisp, 2 to 3 minutes. Transfer chorizo to a paper towel-lined plate. Reserve skillet for sautéing asparagus.
To prepare asparagus: Lightly clean any excess drippings in skillet, and return to the skillet to medium heat. When the pan is warm, add the asparagus and sauté, stirring or tossing occasionally, until just tender, 3-4 minutes. Add the lemon juice, taste and season with salt and pepper. Remove from the heat and set aside in a small bowl.
Prepare a hot charcoal fire, preheat a gas grill to high, or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of vegetable oil using a silicone pastry brush. Place chorizo, asparagus, and Manchego cheese in separate small mixing bowls and place near grill.
Once your grill is preheated and your toppings are set, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough. Lightly dust a pizza peel with cornmeal. Place dough rounds one at a time on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks appear, 2 to 3 minutes. Open grill lid and transfer dough rounds to a rimless baking sheet. Repeat with remaining dough rounds. Flip each dough round so grill marks face up, brush with olive oil and top with a thin layer of tomato sauce.
Layer each round with about 2 tablespoons of Manchego cheese, chorizo, asparagus, and top with more cheese. Season with salt and pepper and return topped dough rounds to grill, cover, and grill until cheese melts and second side is cooked, 3 to 4 minutes.
To serve: Transfer pizzas to serving plates; drizzle with extra-virgin olive oil and serve immediately.
Chorizo, Asparagus and Manchego Pizza
By Sur La Table
Serves
Makes 2 (12-inch) or 4 (8-inch) pizzas
Ingredients
- For the Sauce:
- 1 (14-ounce) can San Marzano whole peeled tomatoes
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 6 ounces Spanish chorizo, cut crosswise into thin rounds
- 6 asparagus spears cut into 2-inch pieces
- 1 teaspoon fresh lemon juice
- Vegetable or canola oil, for brushing grill grates
- 1 recipe Homemade Pizza Dough
- 8 ounces Manchego cheese, coarsely shredded
- Kosher salt and freshly ground black pepper
- 2 tablespoons Extra-virgin olive oil
Procedure
To make tomato sauce: Drain the liquid from the tomatoes and transfer to a small bowl. Using an immersion blender, pulse 3 or 4 times until the tomatoes are puréed. Stir in garlic and olive oil. Taste and adjust seasoning with salt and pepper. Set aside.
To prepare chorizo: Heat a medium skillet over medium heat, and add olive oil. Add the chorizo and cook, stirring occasionally, until beginning to crisp, 2 to 3 minutes. Transfer chorizo to a paper towel-lined plate. Reserve skillet for sautéing asparagus.
To prepare asparagus: Lightly clean any excess drippings in skillet, and return to the skillet to medium heat. When the pan is warm, add the asparagus and sauté, stirring or tossing occasionally, until just tender, 3-4 minutes. Add the lemon juice, taste and season with salt and pepper. Remove from the heat and set aside in a small bowl.
Prepare a hot charcoal fire, preheat a gas grill to high, or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of vegetable oil using a silicone pastry brush. Place chorizo, asparagus, and Manchego cheese in separate small mixing bowls and place near grill.
Once your grill is preheated and your toppings are set, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough. Lightly dust a pizza peel with cornmeal. Place dough rounds one at a time on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks appear, 2 to 3 minutes. Open grill lid and transfer dough rounds to a rimless baking sheet. Repeat with remaining dough rounds. Flip each dough round so grill marks face up, brush with olive oil and top with a thin layer of tomato sauce.
Layer each round with about 2 tablespoons of Manchego cheese, chorizo, asparagus, and top with more cheese. Season with salt and pepper and return topped dough rounds to grill, cover, and grill until cheese melts and second side is cooked, 3 to 4 minutes.
To serve: Transfer pizzas to serving plates; drizzle with extra-virgin olive oil and serve immediately.
To prepare chorizo: Heat a medium skillet over medium heat, and add olive oil. Add the chorizo and cook, stirring occasionally, until beginning to crisp, 2 to 3 minutes. Transfer chorizo to a paper towel-lined plate. Reserve skillet for sautéing asparagus.
To prepare asparagus: Lightly clean any excess drippings in skillet, and return to the skillet to medium heat. When the pan is warm, add the asparagus and sauté, stirring or tossing occasionally, until just tender, 3-4 minutes. Add the lemon juice, taste and season with salt and pepper. Remove from the heat and set aside in a small bowl.
Prepare a hot charcoal fire, preheat a gas grill to high, or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of vegetable oil using a silicone pastry brush. Place chorizo, asparagus, and Manchego cheese in separate small mixing bowls and place near grill.
Once your grill is preheated and your toppings are set, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough. Lightly dust a pizza peel with cornmeal. Place dough rounds one at a time on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks appear, 2 to 3 minutes. Open grill lid and transfer dough rounds to a rimless baking sheet. Repeat with remaining dough rounds. Flip each dough round so grill marks face up, brush with olive oil and top with a thin layer of tomato sauce.
Layer each round with about 2 tablespoons of Manchego cheese, chorizo, asparagus, and top with more cheese. Season with salt and pepper and return topped dough rounds to grill, cover, and grill until cheese melts and second side is cooked, 3 to 4 minutes.
To serve: Transfer pizzas to serving plates; drizzle with extra-virgin olive oil and serve immediately.