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Recipe Detail Page
Pizza Espagnole
Spring 2009
Some of the traditional tastes of Spain combine as toppings for an easy midweek pizza. Piquillo peppers, from northern Spain’s Navarra region, are small red peppers with a touch of heat; they’re roasted, then packed in jars or cans. Look for them in specialty grocery stores, or substitute regular roasted red peppers.
Makes one 12-inch (30-cm) pizza
1 lb (500 g) pizza dough or one 12-inch (30-cm) prepared pizza crust
Cornmeal as required
1 cup (250 mL) drained, canned diced tomatoes
Salt and freshly ground black pepper to taste
4 oz (125 g) hot or sweet chorizo, thinly sliced
1⁄2 cup (125 mL) sliced, drained, canned piquillo peppers or roasted red peppers
1⁄2 cup (125 mL) pitted green olives, halved if large
1 cup (250 mL) shredded Manchego cheese (about 3 oz/90 g)
2 tbsp (25 mL) finely chopped parsley
1. Adjust oven rack to lower-middle position. If using pizza dough or an unbaked crust, put a pizza stone on middle rack of oven; preheat the oven to 500°F (260°C). If using a ready baked crust, omit pizza stone and preheat the oven according to package instructions. If using dough, shape it into a disc on a surface generously dusted with cornmeal; pat or roll out to form a 12-inch (30-cm) round.
2. Spread tomatoes over pizza dough, leaving a 1⁄2-inch (1-cm) border around edge; sprinkle with salt and pepper to taste, being sparing with salt (toppings are salty) and generous with pepper. Arrange chorizo, piquillo peppers and olives evenly over tomatoes; scatter evenly with shredded Manchego.
3. Slide pizza onto hot pizza stone in oven (or put directly on oven rack if using a ready-baked crust); bake for about 10 minutes (or follow package instructions) or until bubbly and cheese has melted. Sprinkle with parsley; cut into wedges and serve at once.
Makes one 12-inch (30-cm) pizza
