Fresh chorizo is a Mexican sausage that has a serious kick; use sweet Italian sausage for a milder flavor. In this recipe, the spinach is sautéed with olive oil and garlic to give it extra flavor. You can substitute any hearty greens that you like, such as kale, chard or collard greens. The recipe for the dough makes twice as much as you will need, so refrigerate the second half and make pizza again later in the week.
Chorizo and Sautéed Greens Pizza
For the dough:
- 3 1/3 cups (17 oz./530 g) all-purpose flour, plus more for dusting
- 1/4 cup (1 1/2 oz./45 g) whole-wheat flour
- 1 package (2 1/2 tsp.) quick-rise yeast
- 1 Tbs. sugar
- 1 Tbs. kosher salt
- 1 1/4 cups (10 fl. oz./310 ml) warm water (110°F/43°C), plus more as needed
- 2 Tbs. olive oil, plus more as needed
- 1 Tbs. olive oil, plus more for brushing
- 2 garlic cloves, minced
- 8 oz. (250 g) baby spinach leaves
- Kosher salt and freshly ground pepper
- 1 cup (8 fl. oz./250 ml) tomato sauce
- 1 1/2 cups (6 oz./185 g) shredded low-moisture mozzarella cheese
- 1/3 lb. (155 g) fresh chorizo, ground or removed from casings
1. To make the dough, in a food processor, combine the flours, yeast, sugar, and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. of water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.
2. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.
3. Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. Place the second ball in a gallon-size zipper-lock bag and freeze for up to 2 months. (When ready to use, thaw the frozen dough for 3 to 4 hours at room temperature.)
4. Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone continue to heat for 15 to 30 minutes longer, without opening the door.
5. Warm the olive oil in a fry pan over medium heat. Add the garlic and sauté until soft but not browned, about 2 minutes. Add the spinach, season with salt and pepper, and cook, stirring often, until the spinach mostly wilts, about 2 minutes. Remove from the heat and set aside.
6. On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough round and top with the cheese. Distribute the sautéed spinach and the chorizo evenly around the pizza, breaking up the sausage with your fingers as needed. Brush the outside edge of the dough with olive oil and season the whole pizza lightly with salt and pepper.
7. Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 to 12 minutes, or until the chorizo is cooked through and the crust is golden brown. Let cool for a few minutes, then slice and serve immediately. Serves 4.
For this and more ideas for pizza you’ll want to serve every night of the week, check out our new Pizza Night, by Kate McMillan.