Chorizo Sun Dried Tomato Basil Pizza

Pizza night. Everyone’s favourite, right?

This past Sunday was pizza night for us. Some friends invited us over to watch the season premiere of Mad Men. They provided incredible appetizers, and some Don Draper style drinks (Manhattan’s and Old Fashioned’s), while we decided to make a few homemade pizzas for the occasion. The first was this Spanish/Italian hybrid pizza that takes the mediterranean flavours of chorizo sausage and sun dried tomato and combines them with Italian classics like basil, mozzarella cheese and garlic tomato sauce. The result: no leftovers. It was that good.


This recipe will make 2 12-inch pizzas.

2 chorizo sausages, cooked and sliced into coins
1/2 cup sun dried tomatoes, sliced
1 small red onion, thinly sliced
12 small basil leaves for garnish
250g mozzarella cheese, sliced into large, flat chunks

Tomato Pizza Sauce
1 can of quality diced tomatoes
3 cloves garlic, minced
1/4 cup fresh basil leaves, minced
1 tbsp olive oil
Salt & Pepper to taste

Pizza Dough
My homemade pizza dough recipe

Be sure to prepare your dough well in advance as this will take the most time. While your dough is rising, begin to make your tomato sauce.

Heat your olive oil in a deep saucepan over medium/high heat. Add the garlic and basil, stirring frequently until fragrant, 3-4 minutes. Add you tomatoes and season with salt and pepper. Allow the sauce to come to a boil, and then turn down to a simmer for about 25 minutes, until the tomatoes begin to break down. Transfer sauce to a blender and puree.

Preheat your oven to 550F.

Split your dough in half, and then roll each one our evenly on their respective pizza sheets.  Spread the sauce liberally on the dough, leaving at least a 1/2 inch at the edges. Evenly spread your sausage, sun dried tomato and red onion across the pizzas. Next, evenly spread the chunks of mozzarella. Finally, top your pizzas with a nice littel garnish of basil.

Once your oven is preheated, bake your pizzas on the middle rack for about 10-12 minutes until the mozzarella has melted down and begins to bubble, and the crust has turned a nice golden brown. For extra browning, flip your oven over to broil to crisp up the top – but keep your eye on it so that it doesn’t burn.


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