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Potato, Parsley, Chorizo and Red Onion Pizza

BY Sophia Lindop

This pizza is especially tasty with its potato, chorizo and other delicious toppings!

  • Difficulty:

  • Prep Time : 1:40 hours |
  • Cook Time : 10 mins
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Dough
1½ tsp (7.5 ml) castor sugar
1 tsp (5 ml) dried yeast
110 ml lukewarm water
225 g cake flour
¼ tsp (1.25 ml) salt
1½ Tbsp (22.5 ml) olive oil, plus extra to work the dough

Toppings
olive oil, for brushing
3 medium potatoes, finely sliced into rounds using a peeler
1 medium red onion, finely sliced
1 chorizo sausage, finely sliced
1 C (250 ml) roughly chopped fresh parsley
Maldon salt and freshly milled black pepper, to taste
grated Parmesan, to serve

To make the base, place the sugar and yeast in a small bowl and stir in 3 Tbsp (45 ml) of the lukewarm water. Leave to activate in a draught-free spot for 5 minutes.

Mix the flour and salt in a bowl. Add the olive oil, the remaining lukewarm water and the yeast mixture. Mix until it clumps together. Knead for 8 minutes, adding a few drops of water, if needed, until a soft dough forms. Rub the dough with olive oil and cover with plastic wrap and then with a cloth, and leave in a draught-free spot for 60–90 minutes, until it doubles in size.

Preheat the oven to 200 °C.

Roll out the dough as thinly as possible on a lightly floured surface. Brush the base with olive oil and place the potato rounds on top. Now add the red onion and chorizo slices, and sprinkle with some chopped parsley. Season with the salt and freshly milled black pepper. Add an extra drizzle of olive oil and bake for about 10 minutes until crisp and golden brown. Sprinkle with Parmesan and serve hot.