Cider Glazed Chorizo Pizza

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Ingredients

For the Padron pepper 

3 Padron peppers 

1tbsp extra virgin olive oil 

  

For Chorizo in cider 

110g / 4oz chorizo, thickly sliced 

50ml / 2fl oz dry cider 

  

For the pizza 

1 sourdough ball  

A generous sprinkle of semolina  

1tbsp tomato sauce 

1tbsp salsa verde  

50g / ¼ cup mozzarella, torn 

½ red onion, thinly sliced 

Equipment Needed

  • Dome

    Dome

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  • Balance Placement Peel

    Balance Placement Peel

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  • Utility Turning Peel

    Utility Turning Peel

  • Pro Placement Peel

    Pro Placement Peel

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  • Balance Turning Peel

    Balance Turning Peel

Instructions

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Salsa Verde or classic tomato sauce? Give @leopardcrust’s cider glazed chorizo pizza with blistered padron peppers a try.

Step 1:

Preheat your Gozney to 250°C / 180°F, a high-low flame. Place the Padron peppers into a bowl and toss with the oil. Reduce the flame to low and put the peppers directly onto the stone of the Gozney, turn occasionally and allow to softened and blister, increase the heat if required.

Step 2:

Place the chorizo slices into a frying pan / skillet and place under the Gozney. Allow to cook until the oil has come out of the chorizo and the slices are starting to char.

Step 3:

Remove them from the pan, ensure the pan is really hot and then pour in the cider. Return the pan to the Gozney and allow the cider to reduce, when you swirl the pan it should ‘hiss’ at you and be a nice syrupy consistency.

Step 4:

Add the chorizo back into the pan and stir so that it is coated in the cider glaze. Set aside.

Step 5:

Using the semolina to stop the dough from sticking gently push the air to the sides to form a thick crust.

Step 6:

Spread the tomato sauce on one side of the pizza and the salsa verde on the other.

Step 7:

Slice the Padron peppers into thin slices. Sprinkle over the mozzarella, red onion, cider glazed chorizo pieces and the Padron peppers – reserve the glaze.

Step 8:

Heat the Gozney to 400°C / 750°F. Place onto a Gozney pizza peel and into the oven. Use the Gozney turning peel to move the pizza around the oven, reduce the flame to low to ensure the bottom of the high hydration dough cooks fully and the top bubbles and colours.

Step 9:

Finish by drizzling over the reserved cider glaze and serve!

Author Feng Chen avatar
Feng Chen

Recipe Contributor

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