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    You are in: Home / Recipes / Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust Recipe
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    Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

    Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust. Photo by French Tart

    1/5 Photos of Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    French Tart's Note:

    This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Pizza Sauce With Caraway Seeds.

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    Ingredients:

    Servings:

    Units: US | Metric

    Pizza Crust

    Topping

    Directions:

    1. 1
      Combine the dry yeast, 1/2 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
    2. 2
      Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor.
    3. 3
      Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon, and your hands until you have a neat ball.
    4. 4
      Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
    5. 5
      Roll out by hand for a 12'' base.
    6. 6
      Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip.
    7. 7
      Spread your tomato puree or tomato sauce on top of the pizza dough. Then carefully arrange all the other toppings on top of the paste/sauce, putting the goat's cheese on last. (Or the mozzarella cheese if using.).
    8. 8
      (Note - if you wish to caramelise your onions first, fry them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar until glazed, soft and slightly sticky. Ready made Onion Confit or Onion Jam also works very well.).
    9. 9
      Cook in a preheated over 250°C/495°F for 8-12 minutes (times may vary based on different ovens. Fan assisted oven will be quicker!).
    10. 10
      Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!

    Ratings & Reviews:

    • on May 09, 2011

      This looks delicious, i will be trying this weekend.
      For thin crust, recommend cooking on a pizza stone or oven tiles. Just put the stone in the oven and heat as hot as your oven goes (pizzerias cook at 800-1000 degrees so you cant get it too hot.)
      Make your pizza on a cookie sheet with no lip on the edge so pizza can be slid directly on to the stone. Cornmeal on the pan or a piece of parchment will allow easy sliding. Bake for just a few minutes as pizza will cook as fast asin 2-5 minutes depending on heat.

      To remove from oven, carefully slide

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2009

      45

      Very Good FT. Tomatoes are not in season so I just used more sun dried tomatoes. The combination of flavors were wonderful. My dough was soggy in the middle and stuck to my pan even though I did lightly grease with spray oil. Next time I will probably grease pan a bit heavier and let my dough sit for a while. Thanks FT for a great pizza.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2008

      GREAT pizza recipe. If you want to get the crust even more "NY Style" or Neapolitan Pizza-Like, just let the dough sit over night or at least 5-6 hours. They it will be a bit more fluffy and less dense. Also, one reader said that the middle was soggy. One way to avoid this is to put down the cheese first, then the sauce. This works with harder cheeses, so with Goat Cheese, you just have to deal with it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

    Serving Size: 1 (249 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 976.6
     
    Calories from Fat 400
    41%
    Total Fat 44.5 g
    68%
    Saturated Fat 23.0 g
    115%
    Cholesterol 106.0 mg
    35%
    Sodium 1787.2 mg
    74%
    Total Carbohydrate 99.3 g
    33%
    Dietary Fiber 6.2 g
    24%
    Sugars 9.0 g
    36%
    Protein 43.5 g
    87%

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