Chorizo and Cranberry Pizza

This sweet and savory chorizo pizza combines the smoky spice of Spanish chorizo with unexpected tangy cranberries for a gourmet pizza experience you can create at home. The contrast between the rich meat and bright fruit creates an unforgettable flavor combination that will elevate your homemade pizza game.

I first created this pizza when trying to replicate a dish I had at a small Spanish tapas bar. The combination seemed unusual at first, but my family now requests it almost weekly as our Friday night tradition.

Ingredients

• Pizza dough: 10 oz or 285g provides the perfect chewy yet crisp base for these bold toppings
• Pizza sauce: 1/3 cup adds just enough tangy tomato flavor without overwhelming other ingredients
• Spanish chorizo: 12 thin slices delivers smoky paprika flavor that regular pepperoni cannot match
• Dried cranberries: 1/4 cup provide bursts of sweetness that balance the spicy chorizo perfectly
• Smoked cheese: 1 1/4 cups amplifies the chorizo's smokiness try gouda or provolone for best results
• Olive oil: 1 tablespoon creates that golden crispy crust edge everyone fights over
• Semolina flour: gives the bottom crust excellent texture and prevents sticking

Step-by-Step Instructions

Preheat Your Oven:

Turn your oven to its maximum temperature ideally 570°F with convection setting if available. Allow your pizza stone to preheat for a full 30 minutes which ensures proper heat distribution and crispy crust.

Prepare Your Toppings:

Shred the smoked cheese using the large holes of a box grater which melts more evenly than pre shredded varieties. Soak the cranberries in water for 10 minutes then thoroughly pat dry with paper towels this rehydrates them slightly so they don't burn during baking.

Shape The Dough:

Generously dust your pizza peel with a mixture of semolina and regular flour. Stretch the dough gently using your knuckles or by carefully pulling the edges outward until it forms a circle. Never use a rolling pin as this removes the air pockets that create that beautiful artisanal texture.

Add The Base Layers:

Brush only the outer edge of the dough with olive oil creating a barrier that allows the crust to rise beautifully golden. Spread a thin layer of sauce from the center outward with a circular motion leaving a small border around the edge.

Top Your Pizza:

Arrange chorizo slices evenly across the sauce then scatter the cranberries between the meat pieces. Finish with an even layer of smoked cheese covering most toppings but allowing some color to peek through.

Transfer To The Oven:

Test that your pizza slides freely on the peel by gently shaking it. If it sticks lift the edges carefully and add more flour underneath. Slide the pizza onto your preheated stone with a quick forward and back motion.

Bake To Perfection:

Watch carefully as the pizza bakes for approximately 6 minutes until the crust is golden brown and the cheese bubbles with slight browning spots. Baking time varies by oven so trust your eyes more than the timer.

Serve Immediately:

Remove the pizza using a metal paddle and transfer to a cutting board. Allow it to rest for just one minute before slicing which helps the cheese set slightly for cleaner cuts.

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The cranberries are truly the secret weapon in this recipe. I discovered their magic accidentally when I ran out of the traditional roasted red peppers one night. My daughter exclaimed it was the best version yet and now I would never make it any other way. The slight chew and tang they provide creates the perfect counterpoint to the rich chorizo.

Dough Handling Tips

Working with pizza dough requires gentle hands and patience. The key is allowing the dough to come to room temperature before stretching which relaxes the gluten and makes it more pliable. If your dough springs back persistently cover it with a kitchen towel and let it rest for 10 minutes before trying again. This simple pause can make the difference between fighting with your dough and having it cooperate beautifully.

Make Ahead Options

Prepare all components separately for a quick assembly dinner. The dough can be made up to 3 days ahead and stored in the refrigerator in an airtight container. The sauce actually improves with a day of rest as flavors meld. You can even measure and prepare all toppings the morning of serving keeping them refrigerated in separate containers. This preparation makes pizza night stress free even on busy weekdays.

Pairing Suggestions

This chorizo pizza pairs wonderfully with a Spanish Rioja or Tempranillo wine whose earthy notes complement the smoky chorizo. For a complete meal serve with a simple arugula salad dressed with lemon and olive oil the peppery greens balance the richness of the pizza. During summer months a chilled gazpacho makes an excellent starter creating a Spanish themed dinner experience your guests will remember.

Variation Ideas

While this recipe is exceptional as written feel free to customize it to your preferences. Adding thinly sliced Manchego cheese on top after baking brings another dimension of Spanish flavor. Substitute dried cherries for cranberries for a deeper fruit note. For those who enjoy heat sprinkle red pepper flakes just before serving. The versatility of this base recipe allows endless creative interpretations while maintaining its Spanish inspired core.

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Frequently Asked Questions

→ How do I prevent the dough from sticking to the pizza peel?

Generously sprinkle your pizza peel with a mixture of semolina flour and regular flour. This helps create a smooth surface for the dough to slide on. Also, ensure the toppings are not overly warm, as this can make the dough stick.

→ Can I use a rolling pin to shape the dough?

No, it's best to gently stretch the dough with your hands. Use your fingers or fists to stretch it evenly into shape, which helps retain its airy and light texture.

→ What kind of cheese works best for this pizza?

Smoked cheese is recommended for its rich and aromatic flavor. Shred it finely to ensure it melts evenly over the toppings.

→ Can I substitute chorizo with another ingredient?

Yes, you can use spicy salami or paprika-infused salami as an alternative. Both capture a similar smoky and savory flavor.

→ What tips help achieve a crispy crust?

Preheating your oven and pizza stone to the highest possible temperature is key. Also, brushing the crust edges with olive oil before baking enhances crispiness and adds a golden finish.

→ Why soak the cranberries before adding them?

Soaking the cranberries in water for 10 minutes softens them, ensuring they remain juicy and plump rather than drying out during baking.