Spanish Pizza with Chorizo and Manchego
Traditional Spanish ingredients inspired this pizza. Be sure to buy Spanish chorizo, a ready-to-eat cured sausage, rather than fresh Mexican chorizo. If you can’t find jarred piquillo peppers, substitute roasted red bell peppers. The recipe was created for the Kalamazoo pizza oven, which cooks thin-crust pizzas in about 3 minutes. If using a standard oven, place a pizza stone in the oven and preheat to 450°F. Bake the pizza on the preheated stone for 12 to 15 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Pizza | not in our table | 0 |
| Manchego | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 batch food-processor pizza dough (see related recipe at
- left)
- 3/4 cup canned crushed tomatoes
- 4 oz. Manchego cheese, grated
- 1/4 small red onion, thinly sliced
- 2 roasted piquillo peppers, thinly sliced
- 1/4 cup manzanillo olives or other green Spanish olives, pitted
- and halved
- 1 1/2 oz. Spanish chorizo, thinly sliced