Pizza, Spanish Style

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Pasta Capellini del Mare Farfalle with Asparagus and Prosciutto Fettuccini with Portabella and Asparagus Greek Pasta Salad Linguini with White Clam Sauce Marinara Sauce Mediterranean Pasta Mom's Meatballs Nonnie's Sauce Orecchiette and Ground Veal Penne with Cabbage and Sausage Pesto Ravioli, Three Cheese Seafood Pasta Stuffed Shells Tortellini with Porcini Mushroom Sauce Tuscan Ragu Sauce

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Sides, Etc. Baked Macaroni and Cheese Bearnaise Sauce Beer Batter Onion Rings Black Pepper and Thyme Popovers Blue Cheese Dressing Bruschetta Caprese Chamorro Marinade Cheese Grits with Sausage Cole Slaw, Creamy Style Cole Slaw, NC BBQ Style Corn Bread Cornbread Muffins Creole Seasoning Crispy Waffles Goat Cheese and Walnut Salad Guam Fried Rice Hollandaise Sauce Pain Perdue (french toast) Pancakes Pancit Panzanella Pizza Dough, Thin and Crispy Pizza Sauce Pizza, Greek Style Pizza, Mediterranean Style Pizza, Seafood Scampi Style Pizza, Spanish Style Potato Salad with Cucumber Remoulade Risotto with Porcini Steph's Potatoes Taco Sauce Thai Garlic-Basil Rice Twice Baked Potatoes

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Pizza, Spanish Style

This pizza is almost in the style of Paella and was inspired by a local restaurant. Be sure to use a good Spanish-style chorizo and good fresh shrimp. Also use a good Spanish Manchego cheese. Note that the sauce used for this pizza is slightly different from the norm.

Preparation Time: 30 minutes Serving Size: 4

1 thin and crispy pizza crust (here's ours)
(1) 15 ounce can tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon garlic powder

2 ounces Manchego cheese, crust removed, sliced thin
1 cup mozzarella cheese
2 ounces Spanish chorizo, casing removed, sliced thin
3/4 pound medium-sized shrimp, peeled and deveined
1 ounce baby arugula, stemmed, washed and drained

Pour tomato sauce in a medium non-stick sauté pan. Cook uncovered over medium-low heat, stirring often with a rubber spatula to prevent scorching, until reduced and thickened, about 30 to 45 minutes. The tomato sauce will turn a rich, dark color. Add the dried oregano, basil and garlic powder. Stir and remove to a bowl and allow to cool.

If using our thin and crispy pizza dough, prepare ahead of time and heat oven to 500°. If using a store-bought dough, follow directions for oven temperature.

Spread cooled and thickened tomato sauce over pizza dough. Evenly spread Manchego and mozzarella cheeses over tomato sauce. Now top with the chorizo and shrimp. Baked until crust is crisp and browned and shrimp just turn pink and have cooked through. Remove from the oven and sprinkle with arugula. Allow to wilt slightly and then serve.

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Updated Monday, April 26, 2010
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