We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Pizza with Chorizo, Broccolini, Blackened Tomatoes & Manchego
Winter 2016
This pizza takes a little extra preparation time but its abundance of flavour makes it all worth the effort.
Serves 4
1 cup (250 mL) cherry or grape tomatoes
2 tbsp (30 mL) olive oil plus extra for oiling the baking sheet
Flour for dusting
1½ to 1¾ lb (750 to 875 g) ball store-bought pizza dough, thawed
1 bunch broccolini
2½ cups (625 mL) mozzarella cheese, grated
1 cup (250 mL) chorizo sausage, cured version (does not need cooking), thinly sliced
½ cup (125 mL) Caramelized Onions (recipe follows)
1 cup (250 mL) Manchego cheese
Salt to taste
1 Preheat broiler to high.
2 On a small baking sheet or cake pan, mix together tomatoes and 2 tbsp (30 mL) olive oil. Place under broiler in top third of oven and broil until starting to blacken, about 5 minutes. Remove and let cool.
3 Set oven to 450°F (230°C) and lower rack to the bottom third of oven.
4 Oil a standard 13 x 18-inch (33 x 45-cm) baking sheet. On a surface dusted with flour, roll out dough until it is the size of baking sheet, place on sheet, and spread out to reach all the edges.
5 Bring a small saucepan of water to the boil, blanch broccolini until tender, about 4 minutes. Drain and, when cool enough, cut into 1-inch (2.5-cm) pieces—you will need 1 cup (250 mL). Set aside.
6 Cover dough evenly with mozzarella, top with chorizo, broccolini and Caramelized Onions.
7 Top with the Manchego cheese and then the tomatoes, along with any of the residual oil from pan.
8 Season pizza with salt to taste and bake in oven until cheese is golden and dough is cooked through, about 15 minutes.
9 Let cool a moment, slice and serve.
Serves 4
CARAMELIZED ONIONS
Sweet and flavourful, these onions are a great addition to any pizza.
1 tsp (5 mL) olive oil
3 cups (750 mL) onions, finely sliced
⅛ tsp (0.5 mL) salt
¼ cup (60 mL) water
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) sugar
1 Heat oil over medium-high in a medium saucepan. Add onions and salt and cook for 5 minutes.
2 Add ¼ cup (60 mL) water, balsamic vinegar and sugar. Lower heat to medium-low, cover and cook for 30 minutes. Remove lid, continue cooking to thicken the liquid and glaze the onions, about 3 minutes. Set aside.
Makes 1½ cups (375 mL)
