A sweet and savory chorizo pizza topped with buttery, caramelized onions, juicy sun dried tomatoes and spicy chorizo! All topped with not one, but two velvety cheeses!
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How do I even start to explain my love.
My fingers are covered in pizza sauce and my tummy is full of cheesy goodness.
I am in shock that it has taken me 11 months to share a legit pizza with you all. Sorta makes me sad. Yet so excited because the silence has been broken!
Pizza nights (sorta like my hubby and I’s tapas date nights!) around our house is saved for a few Friday’s sprinkled here and there, but mostly for Valentine’s Day dinners. Wine is (heavy handed) poured while we whip up bruschetta together, then create our masterpieces side by side. Once ready to devour, we head to the living room to a blanket that has been spread out for our candlelight dinner on the floor. May sound cheesy (pun intended) but we look forward to our special nights in together.
Plus, nothing says “I Love You” like a carb loaded dinner.
But that is all going to change as we have fell in love with a simple dinner with the help of Fleischmann’s Pizza Yeast. We all know I am not the best baker; where as yeast and I have a love/hate relationship. But Fleischmann’s Pizza Yeast is simple, throw it into the dry ingredients, then add the liquid and on you go. No need to let it rise. You got that right. Music to this lil bakers ears.
If I am looking for a dinner to impress Mr HIT, I turn to pizza. But not his usually BBQ Chicken pizza, as you know for food bloggers it is nearly impossible to make the same thing twice. Call it a curse; I call it curiosity.
My curiosity of chorizo got the best of me and has been ruling my tastebuds lately. Resulting in landing on today’s pizza, and smothered with buttery caramelized onions, juicy and tangy sun dried tomatoes. Sweet, savory and spicy all in one bite. And lastly, trashed up with not one, but two cheeses.
Excuse me. My curiosity is calling my name!
A sweet and savory pizza topped with buttery, caramelized onions, juicy sun dried tomatoes and spicy chorizo! All topped with not one, but two velvety cheeses!
30 minPrep Time
12 minCook Time
42 minTotal Time
Yields 8
Save RecipeIngredients
- 4 oz ground chorizo
- 1 medium white onion, sliced thin
- 1 3/4 - 2 1/4 cups flour
- 1 envelope Fleischmann's Pizza Yeast
- 1 1/2 tsp sugar
- 3/4 tsp salt
- 2/3 cup of very warm water (120 to 130 degrees F)
- 3 Tbsp olive oil
- 1/2 cup pizza sauce
- 1/4 cup sun dried tomatoes
- 4 oz provel cheese
- 2 oz parmesan
Instructions
- Preheat large skillet over medium, cook the chorizo until no longer pink. Remove from skillet and add to paper towel lined plate to drain.
- Drain most of the fat but 1 Tbsp.
- Add onion and cook on medium low until caramelized, about 20 minutes.
- Meanwhile, preheat oven to 425 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar. and salt in a large bowl. Add water and oil.
- Mix together until well blended; about 1 minute.
- Add 1/2 cup flour gradually until dough forms a ball. Add additional flour, to handle.
- Spoon dough out of bowl onto floured surface. Dough will be slightly sticky.
- Knead on floured surface. Knead until dough is smooth and elastic, about 4 minutes.
- Roll dough to a 12 inch circle and transfer to greased pizza pan. Press out to fill greased pizza pan.
- Top evenly with pizza sauce, caramelized onions, chorizo, sun dried tomatoes and lastly both cheeses.
- Bake on bottom oven rack for 12 to 15 minutes, or until cheese is bubbly and crust is brown.
Craving more pizza?
Maple Roasted Vegetable & Crispy Bacon Flatbread
Roasted Garlic Caprese Flatbread
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
*This is a sponsored post written by me on behalf of Fleischmann’s Pizza Yeast. But as always, opinions are my own! Thank you for supporting companies that support The Housewife in Training Files!
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