I used to say that pizza was the only food I don’t like, but that glitch in my gastronomical system is all fixed now. I just had to go through the magic of pizza-makig process and glitch-be-gone. (Well, that only took me my whole life to get to this point, but it was worth the wait). I now believe that the secret lies in the dough. The toppings are not that important – they may vary to satisfy the tastes and preferences of different crowds. But the magic… All the magic happens there… in that dough… when it’s rising and multiplying and taking on a life of its own. It’s really alive, I swear!
So, go ahead… run off to the kitchen and start some of your own magic. You’ll see, you’ll love it!
In this recipe, I’m offering my version of perfect pizza toppings. I basically gathered all the ingredients that currently are in my favor and worked them into my pizza.
Now, if I could only make Val eat pasta… Not sure there is enough magic in the world to fix that gastronomic glitch…
**Note: For the dough, I followed this recipe, but cut in half, which yielded 4 portions of dough, 2 of which I used in this recipe and made two 9-inch pizzas and froze the other two for later use.
- 2 portions home-made pizza dough (see the note in the post above)
- 2 tablespoons extra virgin olive oil, plus more for brushing and drizzling
- 2 leeks, white part only, cleaned and julienned
- 1 dry pint shiitake mushrooms, cleaned and sliced
- 1 link uncooked chorizo sausage, cut into 1-inch pieces
- ½ dry pint cherry tomatoes, cut in halves
- 4 oz fresh mozzarella cheese
- Basil, for garnish
- Preheat the over to 450 degrees F. Position 1 rack in bottom third and1 rack in top third of oven.
- Remove chorizo from it's casing and put in a medium-sized skillet over medium-high heat.
- Using a spatula, break up chorizo into bite-size pieces and cook for 6-7 minutes.
- Transfer chorizo to plate and set aside.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat.
- When oil is hot, add leek and dash of salt. Cook stirring for about 2-3 minutes.
- Add shiitake mushrooms and cook stirring occasionally until tender, about 5 minutes.
- Add chorizo to the skillet and stir everything to incorporate.
- Turn the heat off and take the skillet of the burner. Let the mixture cool a bit while you roll out the dough.
- On a lightly floured surface, using a rolling pin, roll out the dough into two 9-inch circles.
- Transfer each circle into a lightly floured baking sheet or a cast iron skillet and rush the surface of each circle with olive oil. If the dough circle shrinks after the transfer, stretch it out by gently patting edges with your fingers or knuckles.
- Divide the chorizo-leek mixture between two pizzas and spread evenly covering the surface of the dough.
- Lay out tomato halves on top of both pizzas.
- Tear up mozzarella cheese into a small pieces using your hands and lay out on top of your pizzas.
- Transfer the baking sheets/skillets into the oven and bake for about 30 minutes.
- When done, take out of the oven and garnish with torn up basil leaves (optional).