Wednesday Dinner: Chorizo and Manchego Pizza


  1. Buy the dough at DiLauro’s. If not possible, go to Casa del Pane on Milton. If you live in Syracuse, making your own is wasting pizza eating time.
  2. Refrigerate the dough until about 2 hours before using. Let stand at room temperature to rise a little.
  3. Corn meal on the bottom, but not too much.
  4. Pizzas don’t need to be round. Abstract and oblong are best.
  5. If possible, get The Wife to spread the dough.

Rule No. 5 is almost required around here. I’m awful at spreading dough. It might be the imprecise sausage fingers connected to my horse hoof hands. It’s more likely my impatience. Nonetheless, I always end up tearing the dough or having to repair little holes. The pizza always ends up with devil’s horns, with a pair of spikes protruding from one end. It’s awful.

A mid-week pizza is usually a doable thing, but I ran into an issue with my second rule. I wasn’t able to just pop home mid-afternoon to take out the dough, so instead I let it rise all day on the counter. It didn’t make much of a difference, unfortunately, as this dough from Case del Pane was remarkably stubborn to spread, even with the assistance of a rolling pin.

But enough about the dough. Why chorizo and manchego? Well, first, why not? Secondly, shredded manchego melts so effortlessly and delivers a beautifully nutty, rich flavor. Grating it stinks, but the payoff is well worth the effort.

Photo Sep 09, 4 31 46 PM

WHAT WORKED: Manchego cheese, for starters. But, the caramelized onions really hit the spot here, adding depth to the base flavors of this pizza.

WHAT DIDN’T: I like to grab oven-hot pans without an oven mitt as if I have superhuman strength and resistance to heat. It’s by the grace of God that I haven’t injured myself seriously.


BEST FOR: Mid-week dinner or for football Sunday when you’re going homemade. When your friends go on and on about heirloom tomatoes and buffalo mozzarella, you can shame them with chorizo and manchego.

SERVE WITH: An oven mitt. Ha. No, seriously, serve with nothing. And try to save a piece or two for the next day because an evening in the fridge lets all of the flavors settle and marry.

Photo Sep 09, 5 09 16 PM

Chorizo and Manchego Pizza
  • 2 tbsp. butter
  • 2 garlic cloves, minced
  • 26 to 28 oz. can Italian whole tomatoes in sauce
  • 1 tsp. fresh oregano
  • 1 tsp. dried basil
  • two-fingered pinch of kosher salt
  • two to three twists of a black pepper grinder
  • 1 large red onion, sliced thin then chopped in half
  • 2 tbsp. olive oil
  • 1 tsp. granulated sugar
  • one store-bought or homemade pizza dough
  • 12 oz. Spanish-style cured chorizo (one of the few instances when fresh is not a good idea)
  • 8 oz. block of Manchego cheese, grated

Melt butter in a medium saucepan over medium-high heat. Add the garlic and saute until fragrant. Gently add the tomatoes to the pan, breaking up with a wooden spoon until the fruit is in small to medium chunks. Add the herbs and simmer on medium-low to medium, stirring often, until the sauce has reduced by one-third.

In the meantime, add the onion to a small skillet over medium heat and drizzle with oil to coat. break the onion pieces up with a wooden spoon and saute. Sprinkle and stir in the sugar. Let cook at medium-low to medium for 30 to 40 minutes, or until the onions have reduced in size and developed a nice caramelization.

Preheat your oven to the highest possible setting, preferably 500 degrees or higher.

Spread and stretch your dough on a floured surface. Sprinkle a dusting of cornmeal on your baking sheet and transfer the dough to it. Spread the sauce on the dough, leaving about 1/2-inch of bare crust at the edge. Spread the caramelized onions over the top, covering the pizza evenly. Place the pizza in the oven and bake 5 to 7 minutes.

Remove the pizza from the oven and top with chorizo. Return to the oven for 3 to 5 minutes, or until the sausage just begins to brown.

Remove one last time and spread cheese evenly over the top. Bake for 3 to 5 minutes or until the cheese is melted.

Remove from the oven and let stand 5 minutes before slicing.

Adapted lightly from Seasons & Suppers

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