Chorizo & Arugula Pizza
Shiraz Cabernet
Recommended Wine Pairing: Shiraz Cabernet

1 pizza dough (recipe below) *note- can purchase pre-made dough at local pizza restaurant
1 cup tomato sauce
3 fresh chorizo sausage links
1 medium yellow onion, sliced thin
1 fresh mozzarella ball, sliced thin
1 cup freshly grated parmesan cheese
1 cup fresh Arugula, cleaned
1 tsp dried red chili flakes
1 tsp dried oregano
Extra virgin olive oil
Salt and pepper

Pizza Dough:
3/4 c. warm water (approx. 105°F)
1 envelope active dry yeast
2 cups all purpose flour (may need bit more)
1 tsp sugar
3/4 tsp salt
3/4 Tbsp olive oil

Preheat oven to 450°F.

In large saute pan over medium-high heat, add 1 tsp olive oil. Squeeze sausage out of casings into the saute pan. Cook until browned and no longer pink. Set aside.

Reduce heat to medium; in same saute pan, add sliced onions and cook, stirring occasionally until onions are transparent and soft. On lightly floured surface, roll out pizza dough to desired size and place on either baking sheet or pre-heated pizza stone. Generously drizzle olive oil over dough, season with salt and pepper and add to pre-heated oven. Cook approximately 10 minutes, watching throughout to make sure it does not burn. You want the crust just cooked, slightly golden in color. Remove dough from oven and set aside.

Generously spread the tomato sauce over partially cooked pizza dough, evenly coating entire dough (leaving edges clean). Season with salt, pepper and dried oregano. Place sliced mozzarella slices on top of dough, so entire dough is almost covered. Spoon cooked chorizo and onions on top of mozzarella, no overloading the dough, but making sure you distribute somewhat evenly. Sprinkle all of the parmesan cheese over toppings. Drizzle lightly with olive oil and place back in oven .Cook for another 15-20 minutes or until toppings/cheese look golden brown and crust looks crunchy. Remove from oven, set aside to rest and cool for approximately 10 minutes. Prior to slicing, sprinkle dried red chili flakes over pizza (amount depends on how spicy you like it) and finally add arugula to top of pizza. Slice and serve!

Pizza Dough
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Coat large bowl lightly with olive oil. In food processor, add 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil to processor bowl; process until dough forms a sticky ball.

Transfer to lightly floured surface. Knead dough until smooth, sprinkling more flour on dough if its too sticky; knead about 1 minute. Transfer to prepared/oiled bowl; turn dough in bowl to coat with olive oil. Cover bowl with dish towel or plastic wrap and let dough rise in warm area until doubled in volume, about 1 hour. After dough as doubled in size, punch down dough, until flat. Roll dough out on floured surface, starting in the middle and working outwards, until desired thickness is created.

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