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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
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- 2 ounces Spanish chorizo, casing removed,
sliced thin
- 3/4 pound large shrimp, peeled and
deveined (about 16)
- 1 ounce baby arugula, stemmed, washed and
drained
- smoked paprika (pimentón), to taste
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images.
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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. Sprinkle with smoked paprika over each shrimp to taste (a good dusting on each is
recommended). 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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