:: Chorizo and Mushroom Thin Crust Pizza

October 8, 2009 at 10:11 pm 9 comments

Pizza was one of the first things I learned to cook when I was a kid, I think it was because the preparation is fairly hands on so it’s a perfect starter recipe for younger aspiring cooks! The great thing about homemade pizza is that you can cater for the taste of every person you make it for. This recipes topping is just a suggestion but the same day I made this I made a pizza’s with parma ham, goats cheese and peppers, so you can really use whatever takes your fancy.

For the pizza baking session, I had the help of my cousin Harry, who had decided to miss out on his Sunday morning rugby practice to make pizza. I don’t know about you but I would obviously have made the same decision! His favourite part was getting to punch down the dough!

Chorizo and Mushroom Thin Crust Pizza

This dough creates a wonderfully, thin, crisp yet still chewy dough which ticks all the boxes for me! You can easily freeze the dough after it has finished rising, punch down, and pop in a freezer bag. Take it out the day before you plan to use it and allow to it to defrost in the fridge.

Makes 3-4 thin bases
255g of flour
1/2 teaspoon salt
175ml of very warm water
1 x 7.5g sachet of active dried yeast
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil

For the topping
About 3 tablespoons of tomato sauce per pizza
175g of mozzarella
100g of chorizo, sliced thinly
1 large mushroom per pizza, sliced thinly

Combine the water, sugar, and yeast in a measuring jug. Set aside in a warm place in the kitchen for about 10-15 minutes or until it becomes frothy.
In a large mixing bowl, combine the flour and salt.
When the yeast and water mixture has become frothy stir through the olive oil.
Make a well in the flour and pour in the yeast and water mixture, using your fingers slowly combine the flour in from the sides and continue to mix until a rough dough forms.
Turn the dough out on a floured surface and knead for about 5 minutes. If the dough is too sticky add a little extra flour until it becomes smooth. Form the dough into a ball and turn in an oiled bowl. Cover with a damp tea towel and set in a warm spot for about 45 minutes or until it has doubled in size.
Punch the dough down, knead again for a minute and place back in the bowl to rise for an additional 10 minutes.
Split the dough into 3-4 pieces and roll out as thin as possible. Flour a baking sheet and transfer the pizza base to it. Spread the base with the tomato sauce, sprinkle with mozzarella, chorizo slices and mushroom pieces.
Bake in the oven for 10-15 minutes at 200C/Gas Mark 6 or until the cheese turns golden and the crust becomes crisp.
Serve straightaway!


Entry filed under: chorizo, flour, mozzarella, pizza, tomato sauce, yeast.

:: Winner of Lily’s Eco Clean Products! :: The Book Is Out In Irish Book Shops NOW!

9 Comments Add your own

  • 1. Sasha  |  October 9, 2009 at 2:58 am

    I usually prefer a thicker crust but this looks divine! Good choice in toppings too ; )

    Thanks for the dough recipe.

  • 2. Nina Timm  |  October 9, 2009 at 3:23 am

    Oh boy, am I in the mood for pizza????Oh yes please, bring it on. My kids and I love making pizzas together……

  • 3. Paula  |  October 9, 2009 at 9:41 am

    What kind of flour do you use?

  • 4. tokyoterrace  |  October 9, 2009 at 10:50 am

    What a beautiful post! I love the photos of your cousin helping with the pizza and the pizza itself looks mouth wateringly delicious. Thanks for sharing such a great personal story along with a beautiful recipe. 🙂

  • 5. Jennifer in East Hampton  |  October 9, 2009 at 1:27 pm

    Yum! Homemade pizza is big in our house–each of the three kids can roll out their own individual pizza, and top it however they wish! In a pinch, I will sometimes stop by our local pizzeria and purchase the dough pre-made. (Although completely homemade is always much better!) Some of my favorite toppings include carmelized onions and pancetta, topped with gruyere or emmenthaler cheese.

  • 6. George@CulinaryTravels  |  October 9, 2009 at 1:35 pm

    OMG I'm drooling and I just love the board you've served the pizza on! Cute wee helper too.

  • 7. James  |  October 9, 2009 at 4:38 pm

    That's a neat tip on freezing raw dough!

    If you use fast action yeast I found recently when I was in a rush you don't really need to let it rise after kneading – you can just roll it/ throw it/ stretch it into shape after kneading straight away – speeds things up.

  • 8. James  |  October 9, 2009 at 4:39 pm

    Bookshop pic looks good by the way!

  • 9. Divina Pe  |  October 10, 2009 at 12:03 am

    That looks amazing. Congratulations again on your cookbook.


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