This chorizo and tomato pizza is deliciously salty and spicy. The fresh tomatoes replace a traditional sauce, and honestly it’s my new favorite way to make pizza. We added the asparagus at the last minute, and grilled up the extra as a snack. Because who doesn’t snack while they cook? This extra cheesy, extra spicy pizza will leave you craving more. Even right now while writing this I’m thinking about the leftover piece that’s sitting the in fridge.
Road Trip Weekend
Friday evening, I clocked out of work and my boyfriend Philip and I started our six hour journey. We left my house on Long Island and drove for about 2 hours, out to Orient Point. All the way at the end of Long Island. Sadly this trip, I didn’t get to see any cows, but I’m hopeful I’ll see some on the way home tomorrow. From Orient Point, we took the Ferry to New London, CT. I was a little anxious about taking the ferry because of the current situation the world is facing. But, I was happy to learn the they are really taking COVID seriously. After booking, I received an email with very specific instructions on how we were to board, interact with crew members, and proper mask use (and we remained social distancing for almost the entire ride.)
The ferry doesn’t cut much time off our trip, but I’m sure Philip likes getting to take a break from driving. And I like being on the water, and as a bonus, we got to watch the sunset on our trip. After we arrived in New London, there was another two and a half hour drive to his parent’s vacation home in Cape Cod. Our home for the next few days.
Vacationing Safely
In the past Philip and I have spent many hours walking around Provincetown. Wandering in and out of stores, and eating at different restaurants. But, with COVID, I am a little apprehensive about going out. So we’ve only been going out for food and other essentials (gin and wine, of course!) That leaves us a lot of time in the house, and a lot of time for me to cook and experiment with new recipes for Happy Stirring. So I’m definitely not complaining.
Some part of me really wanted to make a pizza, we even packed my pizza stone and pizza cutter. I had no idea what kind of pizza we would create, all I was thinking was how much I wanted pizza. But that’s not really new for me, pizza is amazing. Plus I always love having a chance to use our pizza stone. My parents are NOT pizza stone people and never have good luck when they use it. But I think by now Philip and I have mastered it.
Spicy Chorizo + Asparagus + Tomatoes
When Philip and I were discussing pizza, we didn’t want to make or buy pizza sauce. We decided to opt for a layer of thinly sliced tomatoes instead. I’ve been seeing these beautiful posts on Instagram of people creating pizza art with tri-color tomatoes. But, we really couldn’t find the tomatoes I was looking for, so I settled for one HUGE red tomato, and a smaller yellow tomato. The results were amazing. I’ve never made a pizza without a typical red or white sauce before (or pesto, love a pesto pizza!) But I’ve learned recently you really can’t go wrong making a pizza, and this spicy chorizo and tomato pizza is the best pizza I’ve made to date!
I’m excited to see what other pizzas I will come up with in the years to come. I’m already planning another couple pizzas for the next couple weeks, so make sure you subscribe and stay up to date. You can also follow my Instagram for some behind the scenes action.
Spicy Chorizo and Tomato Pizza
Ingredients
- 1 pre-made pizza dough
- 1 lb hot chorizo
- 2 Tbsp olive oil
- 5 – 6 spears asparagus chopped
- 1 large red tomato sliced
- 1 medium yellow tomato sliced
- mozzarella cheese sliced
- fresh basil
Instructions
- Prepping the Pizza Dough: First heat your oven to 200°, while it's heating up get your dough out of the bag, and into an oven safe bowl that's been drizzled with olive oil. Turn the dough over in the bowl to coat with oil. Cover bowl with plastic wrap. Once the oven reaches 200°, turn the oven off and place bowl in the oven to rise. Let sit in the oven until the dough has doubled in size (which can take anywhere from 1 – 2 hours.)
- While the dough is rising, do your prep work! Slice the tomatoes, and chop the asparagus.
- Then heat a medium pan over medium heat and start cooking the chorizo, crumbling it in the pan as it cooks. Cook for about 10 – 15 minutes, stirring frequently. Add the asparagus and cook for another 10 minutes. Take off heat and set aside.
- Once the dough has risen, take out of the oven, roll out on a floured pan or pizza stone. Time to heat the oven back up to 425°.
- Once dough is rolled out, place into the oven for 10 – 13 minutes, until lightly golden.
- Then top with the sliced tomatoes, chorizo and asparagus mixture, and thick slices of mozzarella cheese. Cook for 8 – 10 minutes until cheese starts to melt, add fresh basil leaves to the top, and cook for an additional 2 – 3 minutes.
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