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

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.

• Ready In: 32 mins
• Serves: 2-4

Ingredients

• Pizza Crust

• 7  g dry yeast
• 1⁄2 teaspoon sugar
• 3⁄4 cup  of lukewarm water
• 1 3⁄4 cups  of unbleached strong plain bread flour
• 1⁄2 teaspoon salt

• Topping

• 4  ounces chorizo sausage, sliced thinly
• 5  ounces  goat's cheese, sliced thinly
• 1  red onion, peeled and sliced thinly
• 1  tomatoes, thinly sliced
• 2 -4  tablespoons tomato paste or 2 -4  tablespoons tomato sauce, of your choice
• 2  teaspoons capers (optional)
• 2  sun-dried tomatoes packed in oil, chopped finely (optional)
• 2  ounces  grated mozzarella cheese (optional)
•  salt
•  fresh ground black pepper
•  oregano

Directions

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. Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor.
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. 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. Roll out by hand for a 12'' base.
6. Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip.
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. (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. 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. Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!