I make-a da pizza! (What I’ve been saying in my head for the last 24 hours every time I think about this delicious number – and now you will too.) This isn’t the typically italian pizza that I’m usually so partial to. In general, I prefer thin crust za (I also like to shorten words and za sounds cooler than pizza?) because in my opinion toppings > crust and if you have thinner crust the toppings shine more.
Buut I had seen these skillet pizzas a few times around the internet and was very intrigued and decided that I must finally try. So I whipped up some tasty dough, bought some yummy toppings (I’m slightly obsessed with chorizo and chèvre right now), and voila! A delightful little deep dish pizza.
This crust ended up being super thick, but rather than being dry, it was soft and chewy and just crisp enough on the edges. It ended up being perfect with the spicy chorizo and tomato sauce. My friend Caitlin came over for dinner and we enjoyed it with my favourite kale salad (this one was store bought, but I’m obsessed with Kale Salad lately and have some amazing recipes coming your way!) and some white wine – it was perfect!
Chorizo Chèvre Skillet Pizza
Makes 1 small pizza
Adapted from Minimalist Baker
1/2 Pizza Dough Recipe (or 1 store bought pizza crust)
1/2 cup Pizza Sauce
2 Raw Chorizo Sausages
5-6 Mushrooms, sliced (I used Crimini)
1/4 cup Chèvre, crumbled (Goat Cheese)
1/2 cup Mozzarella Cheese
Fresh Basil – optional
1. Preheat oven to 450 degrees.
2. Coat a cast iron pan with olive oil, then cut a garlic clove in half and run around the dish to add flavour. Put your dough into the pan and use your hands to spread it to the edges and push it up around the sides (about 1 inch).
3. Remove the sausage from it’s casing and heat a frying pan over medium heat. Add the sausage to the frying pan, breaking it into small chunks, frying until fully cooked. Remove the chorizo from the pan and set aside. Add the sliced mushrooms to the pan and cook for 2-4 minutes until beginning to soften. Set aside.
4. Spoon sauce onto prepared dough and spread around. Add chorizo and mushrooms, spreading evenly. Sprinkle on the mozzarella cheese, and then top with the crumbled chèvre.
5. Bake for 25 – 30 minutes, or until the crust is golden brown and the cheese and sauce are bubbly. Top with fresh basil if using. Let rest for 5 – 10 minutes before slicing and serving.