Chorizo and Potato Pan Pizza Recipe

Chorizo and Potato Pan Pizza

This robust pizza is packed with chorizo sausage, potato and mozzarella cheese piled high on a thick anchor of dough with a generous amount of sauce and baked in a cast-iron skillet. If you don’t have a cast-iron skillet you can use a cake pan, although the flavor and crispiness that well-seasoned cast-iron imparts on the crust can’t be beat.

I heart any and all kinds of pizza! And the proof is in the fact that I eat lots of it, especially the thin, foldable style that NY is notoriously known for. Once in a while I hunger for something different. Something non-traditional. Something exactly opposite the NY-style I favor. This fits the bill with an exceptionally thick, sturdy crust and heavy toppings. I was extremely satisfied with how this turned out; aside from the fact that I overcooked it by about 5 minutes…I already have plans for a repeat, next time with hot Italian sausage and peppers.

Chorizo and Potato Pan Pizza

 The amount of pizza you can make with this dough recipe depends on how thick the crust is and the size of your pan(s). I made a 10-inch and a 6-inch. The dough requires two long rises so you want to start 3 to 4 hours ahead of time. But don’t be put off by the time involved, it’s effortless, and you can use your Kitchen Aid or Bread Machine to do the work. There are also instructions for making the dough in advance and refrigerating it on the King Arthur Flour website.

I really liked working with this dough, it was easy to stretch out and had good flavor and texture. I’ve eaten pizza with crust that tasted as well as looked like cardboard. Nothing can ruin a pizza faster than an unsavoury crust…and this is anything but that.

Chorizo and Potato Pan Pizza

Chorizo and Potato Pan Pizza
(dough recipe adapted from King Arthur Flour)

2 teaspoons Active Dry Yeast or Instant Yeast
Pinch of Sugar
7/8 to 1 1/8 cups lukewarm water*
2 tablespoons Olive Oil
3 cups All-Purpose Flour
1 1/4 teaspoons salt

3-4 Fresh Chorizo Sausage links, thinly sliced length-wise into rounds
2 medium Potatoes, peeled, cut into 1/2 inch cubes
Canola Oil
1 teaspoon Oregano
Sea Salt and Fresh Black Pepper
1/2 Yellow Onion, thinly sliced
4 cloves Garlic, minced

Also Need:
1 jar of Pizza Sauce or Marinara Sauce (like Barila)
12 ounces of Mozzarella Cheese, shredded (more or less according to your preference)
1 teaspoon Italian Seasoning
Basil, fresh, chopped, for garnish
Parmesan Cheese, for serving
Red Pepper Flakes, for serving

1. Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Allow the mixture to sit at room temperature for 15 minutes until the mixture has bubbled and expanded.

2. Combine the yeast mixture with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a soft, smooth dough. If you’re kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.

4. Put the dough in a lightly greased bowl, cover and allow it to rise until it’s real puffy about 90 minutes. I put mine in the oven with the light on or with a pan of hot water.

5. Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices:

-One 1” thick 12” pizza and one personal size (These are the sizes I made.)

You can also make:

-Two 1/2″-thick 14″ round pizzas
– Two 3/4″-thick 12″ round pizzas
-One 3/4″ to 1″-thick 13″ x 18″ rectangular
-One 1 1/2″-thick 9″ x 13″ rectangular pizza
-One 1″-thick 14″ round pizza

7. To make a 10-inch and 6-inch visually divide the dough into thirds and then cut it into two: one piece being 2/3 and the other 1/3. Divide it in half for two equal size pizzas or leave whole for one big one.

8. For round pizzas shape the dough into a rough circle. For rectangular shape the dough into a rough oval. Don’t pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap for 15 minutes.

9. Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). Sprinkle lightly with cornmeal.

10. Press the dough over the bottom of the pan(s) stretching it towards the edges. If the dough shrink backs let it sit for 10 to 15 minutes. Be sure to cover the dough so it doesn’t dry out.

11. Pat the dough closer to the corners of the pan, repeat the rest and dough-stretch one more time, if necessary.

12. Cover the dough and allow it to rise until it’s noticeably puffy, about 90 minutes. About 45 minutes into this rise start preparing the toppings. And towards the end of the rise preheat oven to 450°F.

13. To make the the topping: in a large, lightly greased skillet over medium-low heat cook the chorizo slices turning often until cooked through. Remove and set aside. In the chorizo grease cook the potatoes with the onion and oregano, season with salt and pepper. Add canola oil if needed, there should be a thin, even layer of grease over bottom. Cook potatoes until soft in middle and browned on all sides. Add sausage back to pan and remove from heat. Toss well.

13. Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you’re baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.

14. Remove pizza(s) from the oven. Carefully, so as not to get burnt place a generous amount of sauce evenly over top, sprinkle with Italian Seasoning, follow it with as much cheese as you want, followed by the Chorizo and Potato mixture spread evenly over top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.

15. Remove the pizza from the oven and let sit for 10 minutes before serving. For easiest serving cut with a pair of kitchen scissors. Garnish with basil. Serve with Parmesan and red pepper flakes.

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

**Easier to slice if semi-frozen.

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Chorizo and Potato Pan Pizza

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