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5 from 1 vote

Smoked Gouda and Chorizo Pizza

A simple but delicious pizza recipe with smoky gouda and chorizo!
Prep Time30 minutes
Cook Time20 minutes
Proving Time12 hours
Total Time12 hours 50 minutes
Course: Main
Cuisine: Italian
Keyword: chorizo pizza
Servings: 4
Author: Julia Frey of Vikalinka

Ingredients

For the dough

  • 400-450g / 3¾-4 cups bread flour plus more for shaping the dough
  • 1/4 tsp This is an affiliate link.active dry yeast
  • 2 tsp sea salt
  • 500ml / 2 cups warm water

For the pizza sauce

  • 250ml / 1 cups This is an affiliate link.tomato passata or crushed tomatoes
  • 2 tbsp This is an affiliate link.olive oil extra virgin
  • 4-5 fresh basil chopped
  • 1/2 tsp dried oregano
  • salt

For the toppings

  • 2-3 oz / 60-80g chorizo sliced
  • 8oz / 250g fresh mozzarella balls torn
  • 4oz / 100g smoked gouda thinly sliced or shredded
  • 6-8 fresh basil leaves

Instructions

  • The night before combine flour, salt and yeast in a large bowl. Add warm water and mix until the dough comes together. It will be scruffy but it's normal. Cover with a tea towel and put it in a warm place to rise from 8 to 16 hours depending on how warm your house is. (The dough should at least double in size, it took mine 16 to get there.)
  • Preheat your oven to 500F/260C. If using a pizza stone preheat it as well.
  • Remove your pizza dough on a floured surface, divide into two equal parts and roll them into balls. Cover with a tea towel and set aside.
  • Mix tomato passata with olive oil, fresh basil, dried oregano and salt. Slice chorizo and smoked gouda.
  • Flatten your pizza dough ball into a disk and starting from the outside pinch it until it 1/4" thin. Put your knuckles under the disk of the dough and gently stretch it until it's around 12" in diameter. (You can watch the link from Jim Lahey to get a good visual idea.)
  • Place the prepared pizza dough on a oiled parchement paper, spread some pizza sauce on it and top with chorizo, torn mozzarella ball, smoked gouda and a few basil leaves.
  • Carefully transfer on your hot pizza stone and bake for 10-12 minutes until the sides are puffed up and cheese has melted.
  • Repeat the process with the second dough ball.

Nutrition

Calories: 789kcal | Carbohydrates: 80g | Protein: 37g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 2036mg | Potassium: 421mg | Fiber: 4g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 6mg | Calcium: 531mg | Iron: 2mg