Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust
photo by French Tart
- Ready In:
- 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
- 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)
- fresh ground black pepper
- 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.
- Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor.
- 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.
- 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.
- Roll out by hand for a 12'' base.
- Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip.
- 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.).
- (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.).
- 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!).
- Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!
Questions & Replies
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Brilliant combination of toppings. I can't speak to the dough recipe because I used store bought pizza crusts (the pre-baked kind). The toppings were done in the time from those directions which was 10 minutes at 450 degrees. We used everything including the optional ingredients, doubled for the two pizza shells. Forgot to buy tomatoes so I halved some grape tomatoes. I did caramelize the onions using the directions but I might use my ATK method next time instead.
This looks delicious, i will be trying this weekend.<br/>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.)<br/>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.<br/><br/>To remove from oven, carefully slide
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.
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!
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