By Lisa & Tony Sierra. Spanish Food Expert
Pizza is extremely popular around the globe, including The country. As with Italia, pizza offered in The country has thin crust and isn't overloaded with toppings. Our tapa form of this pizza includes Spanish chorizo sausage and Serrano pork, which provides it a clearly Spanish flavor. Optionally, spicy Spanish pork chunks also create a great topping. Serve 6-8 like a tapa, or 4 like a primary course.
Ingredients
- 2 lb pizza dough
- 15 oz tomato pizza sauce or sofrito
- 1 can (15 oz/443 ml) artichoke hearts, drained (without oil and seasonings)
- 1 jar (12 oz/354 ml) roasted red peppers, drained
- 4-6 oz dry cured Spanish chorizo
- 2-3 oz thinly sliced Serrano pork
- 8-10 oz (226-283 gr) grated mozzarella cheese
- 8-10 oz (226-283 gr) grated provolone cheese
- 20 fresh tulsi leaves
- Other recommended optional toppings:
- sliced, pitted black olives
- thinly sliced red onion
- fresh cheese, for example feta cheese
- cooked picadillo. spicy pork chunks
- cooked pinchos morunos, pork kabobs
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Preparation
Preparation Time Note: If preparing the dough on your own, allow an hour or so for mixing and rising. If preparing the tomato sofrito sauce on your own, allow 15-twenty minutes cooking.
Prepare pizza dough, or purchase pre-made dough. Prepare the tomato sofrito sauce, or use prepared pizza sauce. Heat oven to 400F (200C) levels.
Divide pizza dough into 8-10 pieces and unveil on the floured board (roughly 6-inch models).
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Transfer to pizza gemstones or cookie sheets.
Slice roasted peppers into lengthy strips. Slice the Spanish chorizo sausage into thin models. Cut slices of Serrano pork into pieces no bigger than 2-inch squares
Utilizing a spoon, disseminate the tomato sauce evenly within the small pizzas. Sprinkle the cheese, Serrano pork, chorizo sausage along with other toppings around the pizzas.
Bake in oven for 10-12 minutes, until crust is gently browned and cheese is bubbling. Remove and reduce quarters. Serve warm.