Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust Recipe #255453
This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246.
by French Tart
32 min | 20 min prep
SERVES 2 -4
Pizza Crust
- 7 g dry yeast
- 1/2 teaspoon sugar
- 3/4 cup of lukewarm water
- 1 3/4 cups of unbleached strong plain bread flour
- 1/2 teaspoon salt
Topping
- 4 ounces chorizo sausage, sliced thinly
- 5 ounces goat's cheese, sliced thinly
- 1 red onion, peeled and sliced thinly
- 1 tomato, thinly sliced
- 2-4 tablespoons tomato paste or tomato sauce, of your choice
- 2 teaspoons capers (optional)
- 2 sun-dried tomatoes packed in oil, chopped finely (optional)
- 2 ounces grated mozzarella cheese (optional)
- salt
- fresh ground black pepper
- oregano
- Combine the dry yeast, 1/2 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
- Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor.
- Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon, and your hands until you have a neat ball.
- Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
- Roll out by hand for a 12'' base.
- Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip.
- Spread your tomato puree or tomato sauce on top of the pizza dough. Then carefully arrange all the other toppings on top of the paste/sauce, putting the goat's cheese on last. (Or the mozzarella cheese if using.).
- (Note - if you wish to caramelise your onions first, fry them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar until glazed, soft and slightly sticky. Ready made Onion Confit or Onion Jam also works very well.).
- Cook in a preheated over 250°C/495°F for 8-12 minutes (times may vary based on different ovens. Fan assisted oven will be quicker!).
- Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!
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