Smoked Chorizo Pizza with Caramelized Onions and Arugula

Name: Smoked Chorizo Pizza with Caramelized Onions and Arugula
Prep time: 30 min
Total time: 1 h 38 min
Yield: Makes 4 small pizzas — 8 appetizer servings, 4 main dish servings
Ingredients: 2 teaspoons kosher salt; 12 ounces Bel Paese or fresh mozzarella cheese, thinly sliced; 3¼ cups unbleached all-purpose flour, plus more if needed; 4 tablespoons olive oil; 1⅓ cups Grilled Tomato Dip or prepared tomato sauce; No-stick spray oil or vegetable oil; Oil for coating grill grate; ¾ cup Grilled Caramelized Vidalia Onions; 4 ounces cured Spanish chorizo or Portuguese linguiça, thinly sliced; 1 cup warm water (110° to 115°F); 1 envelope active dry yeast (2½ teaspoons); ½ teaspoon sugar; 2 tablespoons extra-virgin olive oil; 2 ounces baby arugula (about 1¼ cups)

Preparation info

Makes
4
small pizzas main dish servings

Difficulty
Easy
Ready in
1 hr 40

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

This pizza should look a bit more familiar than the one before and after it. It’s built with tomato sauce and soft, melting cheese. To enhance the basic pie, we add slices of smoked chorizo, caramelized onions, and fresh arugula leaves. We also mix things up by grilling the vegetables for the sauce, caramelizing the onions on the grill, and using Bel Paese cheese instead of mozzarella.

Ingredients

Pizza

Ingredients

Method