South American Pizza With Chorizo And Chili Peppers Recipes

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.

Steps:

• Preheat oven to 500 degrees.
• Roll the pizza dough on a floured surface and place on a cookie sheet.
• Spread the pizza sauce over top. Cover with a sprinkling of garlic, then a 1/2 cup of queso fresco. Top with chorizo and green onion, then cover with the remaining cheese and chili slices. Cook until the crust is golden brown (10 to 12 minutes). Garnish with cilantro.
• Note: I prefer my crust prebaked for a crispier crumb. May need to reduce final cook time.

Steps:

• Preheat the oven to 450 degrees F. Drizzle the olive oil in a 10-by-15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10-by-15-inch rectangle.) Spread the crushed tomatoes over the dough, leaving a 1-inch border around the edge. Top with the red pepper flakes, cheese, sausage and green pepper. Bake the pizza until the crust is golden brown and the sausage is fully cooked, 25 to 30 minutes. Let cool slightly, then cut into squares.

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.

Steps:

• Prepare the pepper mixture: Place peppers, onion, jalapeño, garlic and oil in a mixing bowl. Season well with salt and toss to distribute seasoning, then set aside.
• Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack.
• Shape the dough: Pat 1 dough ball to a flat disc, lightly dust both sides with flour and stretch by hand to a 10-inch diameter. Alternatively, lightly dust dough with flour and roll out with a pin. Place dough circle on a parchment-lined rimless baking sheet (or use a rimmed baking sheet turned upside down, or a pizza peel).
• Sprinkle each pizza evenly with 2 ounces of grated cheese, leaving a 1/2-inch border. Top each with 4 ounces sliced fresh mozzarella. Arrange the pepper mixture over the cheeses and dot each pizza with 2 ounces of sausage meat in very small pieces. Sprinkle with a pinch of marjoram.
• To bake, quickly slip the pizza, still on the parchment, onto the baking stone. Bake for 5 to 7 minutes, until dough is well browned and pepper mixture is slightly charred in spots. Use a large spatula to remove pizza from oven, discard parchment and place on a large cutting board. Garnish with basil leaves and cut into slices.

Steps:

• Sauté beef and onion.
• Add chili sauce, chili powder, taco seasoning and salt and pepper to taste.
• Add refried beans or bean dip.
• Open crescent rolls and lay flat on shallow baking pan or cookie sheet with one-inch side; forming a pizza shell.
• Spread cooked beef onto pizza shell. Top with cheeses.
• Bake at 350° for 1/2 hour or until pizza crust is golden brown.