Spanish Chorizo and Pineapple Pizza
Spanish Chorizo and Pineapple Pizza
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Full Product Description
Not your average pizza smokey and spicy flavors meet cheesy goodness that is balanced out by sweet and juicy pineapple.
Ingredients
-
Roasted pineapple:
- 1 cup 1 dice pineapple
- 1 teaspoon Pasolivo Red Jalapeno Olive Oil
- 1 teaspoon Pasolivo Sweet Habanero Vinegar
- 1 teaspoon pineapple juice Pasolivo Ghost Pepper Salt Pineapple sauce:
- 1 1/2 cups pineapple juice
- 1 tablespoon Pasolivo Red Jalapeno Olive Oil
- 1 tablespoon Pasolivo Sweet Habanero Vinegar
- Dash liquid smoke
- ½ teaspoon smoked paprika
- ¼ teaspoon Pasolivo Ghost Pepper Salt
- ¼ cup heavy cream
- 2 tablespoons butter, ½ cubes, cold
- 5 basil leaves
- Salt to taste For pizza assembly:
- Pasolivo Red Jalapeno Olive Oil
- Green peppers, ¼ dice
- Cured Spanish chorizo, ¼ rounds
- ½ cup Mozzarella
- Basil
- 8 ounces fresh pizza dough
Preparation
- Set the oven to 425ºF.
- In a small bowl, combine all the ingredients for the roasted pineapple. Toss to coat, then spread evenly in a small pan.
- Roast in the oven for 30 minutes, tossing every 10 minutes or so, until golden brown and caramelized. Set aside.
- Raise the oven temp to 450ºF. Coat the pizza dough with a few tablespoons of Pasolivo Red Jalapeno Olive Oil, and leave to rest in an oiled 9 cake pan for about 10 minutes. Stretch and dimple the dough gently to fill the pan, then cover and set aside until assembly.
- Meanwhile, reduce the pineapple juice. Bring the juice to a boil in a small saucepan. Reduce heat, and let simmer for about 40 minutes until the pineapple juice thickens and darkens to a light amber syrup. Watch closely within the last few minutes of cooking, it will burn quickly! In the meantime, combine Pasolivo Red Jalapeno Olive Oil, Pasolivo Sweet Habanero Vinegar, liquid smoke, paprika, Pasolivo Ghost Pepper Salt, and cream in a small bowl.
- When the pineapple juice is reduced, remove from heat, and slowly whisk in the cream mixture. Then add in the cold butter, and whisk to emulsify. Add in the basil leaves. Steep the basil in the sauce for at least 4 minutes before discarding. Adjust seasoning with additional salt. Set aside.
- To assemble, brush about 1/2 cup pineapple sauce onto the dough, about a ¼ inch away from the edge. Sprinkle generously with grated mozzarella, then layer on the chorizo, green peppers, and roasted pineapple.
- Place on the middle rack in the oven for 15-20 minutes, until the cheese is bubbly and golden. Garnish with fresh basil and extra pineapple sauce. Enjoy!
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