Yesterday afternoon, my daughter prepared a tapas recipe she had downloaded from the internet, to serve to her Spanish class. Unlike most of her homework, which makes me feel stupid in the extreme, this assignment made me feel that it might be fun to return to high school. Tonight, with her leftover ingredients, I made a giant pizza version of her manchego and chorizo bites. Here's the recipe:
Pizza with Manchego, Chorizo, Tomatoes, and Honey
Serves 3 to 4
1 cup room temperature water
3/4 teaspoon instant yeast
2 cups unbleached all-purpose flour
1 teaspoon fine sea salt or kosher salt
3 ounces thinly sliced Spanish chorizo
4 ounces shredded Manchego cheese
1/2 cup grape tomatoes, quartered
1 tablespoon honey
1. Combine water, yeast, flour, and salt in workbowl of a food processor and pulse several times to form a rough dough. Let the dough stand for 10 minutes in bowl, and then process until smooth and elastic, 30 to 45 seconds.
2. Spray large mixing bowl with nonstick cooking spray and place dough inside. Cover with plastic wrap and let triple in volume, 3 to 4 hours.
3. 45 minutes before baking, place a baking stone on middle rack of oven. Preheat oven to 500 degrees. Spray a 12-inch round pizza pan with nonstick cooking spray. Press dough into pan, all the way to edges. Scatter chorizo over dough, then sprinkle with cheese and tomatoes.
4. Slide pan onto preheated baking stone. Bake until edges of dough are deep golden and cheese is bubbling, 12 to 15 minutes.
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