chorizo pan pizza
You can never have enough pizza recipes. Generally speaking I like a thin crust pizza, but this chorizo pan pizza is deep and chewy, and really satisfying.
But best of all it’s no effort at all. No kneading required! No, not a bit! Just bring the ingredients together, cover and leave. The trade-off is you need to give it time to do it’s magic… at least 8 hours, but up to 24. This makes it perfect to get going the night before or first thing in the morning before going out. Combine the ingredients loosely (a bit like a scone recipe), cover well with film and leave it be for a few hours. Pour it out into a pan, leave it again and you’re ready to bake. It couldn’t be simpler.
The technique is lifted from J. Kenji Lopez-Alt’s recipe. I highly recommend you take a read of his methodology.
Deep pizzas need bold flavours to work with the soft, airy dough. One tip from the recipe I really like is grated parmesan added at the last minute after being taken out of the oven. Fresh parmesan has an acidic twang I really like to contrast with richer cheese flavours. Some punchy chorizo sausage and sweet red onion help make this a real feast.
So for a no-fuss recipe combine it all in the morning, and get home and cook up some pizza.