The Iberian Garden Crisp
A vibrant and smoky fusion pizza that pairs the bold heat of chorizo with the tangy heartiness of artichokes, finished with a surprising cooling burst of fresh mint.
Ingredients
Base Sauce
Pizza Sauce
Cheese
Provolone
Meat Toppings
Chorizo
Other Toppings
Artichoke HeartsWhite Onion
Fresh Garnishes
Mint
How to Make It
Ingredients
- 1/2 cup pizza sauce
- 1 1/2 cups provolone cheese, shredded
- 4 oz chorizo sausage, crumbled
- 1/2 cup canned artichoke hearts, drained and quartered
- 1/4 small white onion, thinly sliced into rings
- 1/4 cup fresh mint leaves, torn
DoughUse 1 pound of classic Neapolitan-style dough. Allow it to sit at room temperature for 60 minutes before stretching to ensure a light, airy crust that can support the savory toppings.
SauceSpread the pizza sauce in a thin, even layer using the back of a large spoon, starting from the center and leaving a 1-inch border for the crust.
- 1Preheat your oven to 500°F (260°C) with a pizza stone or large baking sheet placed on the center rack for at least 30 minutes.
- 2On a floured surface, stretch the dough into a 14-inch round, keeping the edges slightly thicker than the center.
- 3Apply the pizza sauce evenly over the base, followed by a uniform layer of shredded provolone cheese.
- 4Distribute the crumbled chorizo across the cheese, ensuring even coverage so every bite has a hit of protein.
- 5Place the artichoke hearts and white onion rings over the chorizo, pressing them slightly into the cheese to secure them.
- 6Transfer the pizza onto the preheated stone or baking sheet using a pizza peel or parchment paper.
- 7Bake for 10-12 minutes until the crust is charred in spots and the provolone is bubbling and golden.
- 8Remove from the oven and allow the pizza to rest for 2 minutes to prevent the ingredients from sliding.
- 9Scatter the fresh torn mint leaves over the hot pizza just before serving to release their aromatic oils.
- 10Slice into 8 wedges and serve immediately while the mint is bright and the cheese is melty.
Equipment
- ✓Pizza stone or baking sheet
- ✓Pizza peel or parchment paper
- ✓Chef's knife
- ✓Box grater
Chef's Tip
To prevent a soggy crust, squeeze the drained artichoke hearts in a clean kitchen towel to remove as much moisture as possible before placing them on the pizza.