SPANISH TOMATO AND CHIPOTLE CHORIZO FOUR CHEESE STRATA

Submitted by Layersofflavor

"This dish looks so rustic in this family heirloom cast iron skillet! It's packed full of flavors from sun dried tomatoes to chipotle peppers, chorizo and 4 cheeses."

 

• Ready In: 45mins
• Ingredients: 22
• Serves: 6

ingredients

• 8 ounces chorizo sausage, removed from casing
• 1 1⁄2 cups yellow onions, diced
• 4 ounces sun-dried tomatoes packed in oil, rough chopped
• 2 ounces chipotle chiles in adobo, chopped
• 13 ounces pizza dough
• 4 tablespoons basil oil
• 2 ounces parmigiano-reggiano cheese
• 1⁄2 cup frozen green pea, defrosted
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 2 teaspoons lemon juice
• 1 cup spinach leaves
• 4 slices havarti cheese
• 5 eggs
• 1 1⁄2 teaspoons crushed red pepper flakes
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1⁄4 cup manchego cheese, shredded
• 8 ounces brie cheese, rind removed and diced
• 1⁄3 cup sun-dried tomato packed in oil, chopped
• 1⁄3 cup chipotle pepper, chopped
• 1⁄4 cup fresh cilantro or 1/4 cup basil leaves

directions

1. Bring oven to 425 degree Fahrenheit.
2. To a medium size cast iron skillet, cook the chorizo sausage and onions for 8 - 10 minutes. Add the tomatoes during the last minute of cooking. Remove to a plate leaving the oil in the skillet. Reserve 1/4 cup of this mixture.
3. To same pan that contains the oil, spread one half of the pizza dough over the bottoms and up the sides (it's okay if the dough breaks or falls over the sides of the pan). Cook the dough in a preheated oven according to package directions (typically 425 degrees for 8 - 10 minutes or until the crust is light golden brown).
4. To a food processor, add the oil, parmesan cheese, peas, salt, pepper, and lemon juice. Pulsate until smooth. Layer the spinach on the crust, then the pulsated mixture and Havarti cheese slices.
5. Decrease oven to 375 degrees Fahrenheit. Whisk reserved chorizo mixture, eggs, red peppers, salt and pepper and pour on top of the Havarti cheese. Sprinkle on the Manchego cheese and then spread out pieces of brie cheese. Top with a mixture of sun dried tomatoes and chipotle peppers. Bake in oven for 15 minutes or until the eggs are set. Garnish with cilantro or basil and serve.
6. NOTES.
7. Use Mexican pork chorizo sausage. This is a rustic type dish so when spreading the dough in the cast iron skillet it's okay if the dough breaks or falls over the sides. The other half of the pizza dough can be wrapped and placed in the freezer for later use. Omit the chipotles if you don't like spice.