Wednesday, September 10, 2008

Easy Chorizo, Arugula and Goat Cheese Pizza

My post yesterday was about the wonderful flatbread recipe found on smittenkitchen which I made over the weekend. The flatbread was so good I knew that at some point during this week, I would have to make it again. Combine that with an uncanny urge for pizza, I had to experiment with making some flatbread pizza.

The result is a super easy, entirely homemade pizza that take about 1/2 an hour to conjure, including cook time! It's wonderful for one of those hectic weekdays. Of course you can use ready-made Greek pita flatbread as the crust but I think this measures up equally well in terms of cooking speed and ease.

I used sliced chorizo (you can sense a theme on this blog: chorizo is my blood vein), some arugula and goat cheese to top off a basil-infused flatbread crust. Served with some sort of cheap Crianza wine makes for a good meal.

Easy Chorizo, Arugula and Goat Cheese Pizza
Serves 1 (about 2 pizza slices)

1/3 recipe for flatbread
Substitute chopped basil for the rosemary

1/2 link of chorizo
2 tbsp crumbled goat cheese
1/2 cup baby arugula
Black Pepper

Roll out the flatbread into a rough circular shape. Try not to roll it out too thinly, about 1/2 inch in thickness.

Brush the flatbread liberally with olive oil, layer toppings (chorizo first, then the arugula and top off with goat cheese), and grind fresh black pepper over the pizza. The chorizo will be salty enough, so there is no need to sprinkle salt over the pizza.

Bake at 450°F for about 15 mins until chorizo is cooked through.


Anonymous said...

hi, linked to you via foodgawker

one question about the flatbread

is it crunchy like a cracker or softer like a pizza dough?

got some pulled pork and looking to create a bbq pizza


Amanda said...

wintkat: if you roll it out a little thicker, and don't put it in the oven for too long, the sides will be a little crunchy, but the center will be soft.

the juices from the meat will help keep the pizza soft.

Alex said...

Are you sure about the 1/2", I did it much thinner, and it still came out a bit too thick for me. I still have the other two balls of dough, so I'll try to find the perfect thickness.

BTW, your recipe inspired me to try chorizo, arugula, and goat cheese quesadillas, which were smashingly good-- the only addition was a bit of store-bought pregrated italian cheese to help make them gooey.

Unfortunately, I also happened to glance at the list of ingredients on the (beef) chorizo. Truly disgusting!

Amanda said...

alex: it's not exactly the best pizza recipe - it's just a lazy person's version of pizza since the flatbread is quite easy to make.

i did indeed roll it out to about 1/2" inch and didn't leave it in the oven for too long.

if you want really soft pliable pizza, then i think the kneading and yeast is inevitable.