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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
  • 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
Click on picture for more images.

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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