CHORIZO SUPREME PIZZA
Create a pizza that's supremely delicious! Try our Chorizo Supreme Pizza, a spicy and flavorful pizza everyone will love. Crumbled chorizo, strips of red pepper and mushrooms make this supreme pizza one you will not want to miss out on.
Provided by My Food and Family
Categories Home
Time 44m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 425ºF.
- Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
- Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
- Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 880 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 3 g, Protein 16 g
CHORIZO PIZZA WITH PEPPERS & MANCHEGO
Use our oven- and barbecue-friendly pizza dough recipe to create a crispy base, then top with Spanish sausage and cheese
Provided by Jennifer Joyce
Categories Main course
Time 25m
Yield Makes 2 pizzas (serves 4)
Number Of Ingredients 8
Steps:
- Prepare the dough following the instructions in our basic pizza dough recipe in 'goes well with', right.
- Thickly slice the chorizo and pan-fry until crisp. Remove and set aside. Cook one side of the pizzas.
- Crush 2-3 of the tomatoes with your hands and drain in a sieve, then spread on the cooked side of the pizzas. Top with both cheeses, the pepper and chorizo. Season and add chilli flakes if you like it hot. Grill, covered, until the cheese is melted. Finish with the spinach leaves and shavings of manchego.
Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.3 milligram of sodium
MEDITERRANEAN PORK AND ORZO
On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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CARAMELIZED ONION AND CHORIZO PIZZA - LOVE IN MY OVEN
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Reviews 36Category PizzaCuisine MexicanEstimated Reading Time 8 mins
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water with the yeast. Allow the mixture to sit for about 10 minutes, or until the yeast starts to foam up (proofing the yeast). If this doesn’t happen, your yeast may be dead. Start again with new yeast and water.
- Add 1 cup of the flour, the honey, salt and olive oil. Mix together on low for 1 minute, before adding the last cup of flour. Once the dough starts to form together, increase the speed to medium-high and run the mixer for about 5-6 minutes; if the dough continues to stick to the sides of the bowl, add an additional tablespoon of flour at a time, until the dough pulls away from the sides of the bowl (you may need to use up to 1/4 cup more flour in total). After 5-6 minutes, remove the dough from the bowl, and shape it into a round ball. Place the dough into a large bowl that has been sprayed with non-stick spray or lightly greased with olive oil. Turn the ball of dough around in the bowl to lightly coat all surfaces. Cover the bowl tightly with plastic wrap or a damp towel and leave it to rise at room temperature (away from cold drafts) for about 1 1/2 hours, or until the dough has doubled in size.
- While the dough is rising, caramelize your onion. Melt the butter in a large skillet (cast iron or stainless steel is best) over medium heat. Add the sliced onion, and stir to coat. Cook the onion for 40-55 minutes, stirring them every 8-10 minutes with a wooden spoon, ensuring that all bits (fond) that collects on the bottom of the pan is scraped up and stirred. Taste a golden onion around 40 minutes, and if it tastes good to you, add the wine/vinegar/water to deglaze the pan. Stir/scrape up all of the remaining fond that has collected on the bottom of the pan. Turn off the heat and allow the onions to cool.
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- Heat oven to 375°F. In 10-inch nonstick skillet, cook chorizo over medium-high heat 4 to 5 minutes, stirring frequently, until cooked through; drain and cool 5 minutes. In medium bowl, mix chorizo, cream cheese spread and Cheddar cheese.
- Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
- Divide chorizo mixture evenly on center of each dough square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on large ungreased cookie sheet.
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