Crispy Chorizo and Arugula Pesto Pizza
Yield: 8-10 people
Prep. Time : 1:30 hour
Cook Time: 30-45 minutes
** pizza Stone is required to get best results
- 655 grams A.P Flour
- 35 grams Sugar
- 25 grams Salt
- 80 ml Garlic Oil
- 80 ml Vegetable Oil
- 450 ml Warm Water
- 1 tbsp Active Yeast
- 1 cup Homemade Aioli
- 2 tbsp spoons Grainy Mustard
- 1 tsp Lemon Juice
- 1 tsp honey
- Roasted Pears:
- 2 ripe Bartlett or Bosc Pears - Cut in half and core removed
- Vegetable oil
- Salt and Pepper
- 1/4 cup Lemon Juice - Strained
- 1 Small Shallot - Remove Peel/Top/Bottom and cut into quarters
- 1 tbsp Grainy Mustard
- 2 tbsp Honey
- 3/4 cup Vegetable Oil
- 1 Large bag Arugula - Blanched in salted water
- 1 Shallot - Peeled, Cut into small dice
- 3 Garlic cloves
- 2 tbsp Honey
- 2 tbsp Mustard
- 1/2 cup vegetable Oil
- 1 Tube Goat Cheese
- 1 Medium sized Brick Mozzarella - Shredded
- 1 Head Red Kale - Julienne
- 4 Links of Chorizo Sausage - remove from casing
- 2 tbsp Vegetable oil
Preheat oven to 500 °F for 30 minutes with pizza stone inside the oven. Reduce heat to 450 °F.
In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5-10 minutes. In a stand up mixer, it is important to work with the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms. Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 1 hour in a warm and draft-free area. Cut the dough in half. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze. This recipe will make two 9-inch pizzas. Roll out the pizza dough and place on to pizza stone. Cook for 4-5 minutes a side and remove, allow to cool on wire rack.
Toss pears with vegetable oil and seasoning and place on a sheet tray lined with parchment paper. Place in the oven on a separate rack from pizza stone and roast for 15-20 minutes. They should be fork tender when finished, remove and let cool. When cool, slice pear into 1/8” julienne and put a side.
Place a medium size pan over medium high heat and add 2 tbsp of vegetable oil. When pan is hot add the chorizo and sear till completely cooked, stir occasionally to lift chorizo off the pan.
Place a pot of salted water over high heat on a stove top. While the pot is heating up, in a large metal bowl add ice cubes and fill with cold water. When the water is at a full boil, add the arugula and blanch for 20 seconds. Remove the arugula and place in the bowl of ice water, mix around and let sit for 30 seconds. Remove from ice bowl and squeeze out water. Place the rest of the ingredients including the blanched arugula in a blender. Blend on high until the mixture is well incorporated. Taste, season with salt to desired flavour.
Place all ingredients except oil in a blender and blend until smooth. When mixture is smooth, slowly add the oil until emulsified. Taste and season with salt if needed.
Mix mustard, lemon juice, and honey with the aioli and place aioli in fridge until needed.
To form the pizza, start by smearing the arugula pesto on the flat bread, add the chorizo, pears and cheese. Place in the oven and melt cheese.
Remove and dress the kale add to the top of the pizza. Garnish with the aioli.