I've decided today that there's no single thing caramelized onions, chorizo and goat cheese cannot make better. This afternoon they found themselves together on my sandwich, last night in my salad, the night before that on this pizza. They're like the world's most perfect threesome. A delicious ménage à trois.
Sweet + Spicy + Creamy = Perfect
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You guys have seen this pizza dough a few times before around here. Or rather this pizza dough has been on the blog a few times before and MAYBE you've seen it. Have ya? There was the Healthy Southwest Pizza, and the Roasted Garlic Butternut Squash and Goat Cheese Pizza and the original Pizza Dough Recipe.
Now that I can rest easily knowing you guys are aware of all the pizza on the blog, let me tell you about THIS pizza.
The base is my favourite pizza dough recipe ever. It's chewy and soft and gets beautiful charred blisters on the edges. It does take a while to make, ok it takes ages to make, but most of it is simply time for it to rise. If you have a favourite pizza dough recipe feel free to sub yours for this one.
The tomato sauce is simple but it is what is on top of it that really counts. In every bite you'll get some sweet caramelized onions, a chewy, spicy piece of chorizo and a little creamy, tangy goat cheese. The arugula adds just the right amount of freshness to balance out the rich flavours.
I've been using a pizza stone lately (thank you for the gift, mom!) to make this and wholly hell does it ever make a difference. I found it was easier to cook the pizza through and the bottom was a little crisper. Aaaannd … I could put a little more sauce and toppings on without worrying that the pizza would be soggy. I ♥ pizza topping.
→ Note: I always struggle with sliding the pizza off the baking sheet and onto the pizza stone. No matter how much flour I use it always seems to stick, so … I have been experimenting with assembling it on parchment paper and putting that straight in the oven on top of the pizza stone. It works great! But there's a fairly real risk the paper will burst into flames cause it's really not meant for temperatures that high.
Do you guys have any tips for getting the pizza onto the pizza stone? Am I the only one who struggles with this? 🙂
If you make Spicy Chorizo Pizza with Caramelized Onions, Goat Cheese and Arugula, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 cup tomato sauce or crushed tomatoes
- 1 small clove of garlic, very finely minced
- 1 ½ teaspoons sugar
- 1 teaspoon balsamic vinegar
- ¼ teaspoon oregano
- A pinch of sea salt
- Optional: ¼ teaspoon chilli flakes
- 2 tablespoons grape seed oil
- 2 large onions, thinly sliced
- 10 ounces chorizo, sliced thinly
- A pinch of sea salt
- ¼ cup of goat cheese, or more
- 2 large handfuls of baby arugula
- A drizzle of good quality extra virgin olive oil
- Follow the directions for this pizza dough recipe and make only ⅓ of the recipe, or feel free to sub your own if you have a favourite. Please note: the pizza dough that I linked to does take 18 hours before it is ready. You'll need to plan ahead!
- Combine all the ingredients in a small saucepan with high sides and bring it to a boil. Reduce the heat to medium and let the sauce boil, uncovered, for 10 minutes, or until it has thickened. Whisk the sauce occasionally while it is cooking. It will splatter A LOT which is why you want a pot with high sides. Don't cover it or it won't thicken.
- Place the oven rack in the top third of your oven and preheat it oven to 500 degrees. If you are using a pizza stone or steel, place it in your oven before you turn it on.
- Heat the 2 tablespoons of oil in a large frying pan over medium heat. Add the onions and cook, stirring occasionally, until they are soft and brown, about 15 minutes.
- Lightly flour a pizza peel or the bottom side of a baking tray and place the pizza dough, stretched out into a rough circle or rectangle on top. Add some of the sauce, half of the caramelized onions an half of the chorizo. Sprinkle the tops with a pinch of sea salt.
- Either slide the pizza onto the pizza stone or place the baking tray directly in the oven. Bake for 5-6 minutes if you're using a pizza stone, or 10 minutes if you are using a baking sheet. You'll know it is done when the edges of the crust have puffed up, there are a few charred bubbles at the edges and the bottom is no longer soft.
- When the pizza has finished cooking remove it from the oven and top it with goat cheese, arugula and drizzle the top with olive oil.
- Serve right away!
Kristen Stevens
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Hi, I’m Kristen! 
Wow!! This is the best pizza I’ve ever made and actually probably had anywhere. It’s so worth doing the tomato sauce base and the onions. I also used some buffalo mozerrella on the pizza before it went into the oven (not too much though – I hate pizzas drowning in cheese) but other than that I followed the recipe and it was so good I scoffed the lot in record time 🙂
I’m so happy you liked it! Spicy chorizo rules the world, doesn’t it?:)
Wow, this looks great – I have two chorizo sausages in the freezer so I’m cooking this tonight!
FWIW, I’ve never had an issue with pizza bases sticking to my pizza stone – I just sprinkle flour over the cold stone before putting it in the oven and heating it up. I prepare the pizza on a largish chopping board scattered with flour and then slide it straight on to the stone in the hot oven – really not sure why you’d need a tool (even if it’s less than $20) to do this for you, but each to their own.
Btw Kristen, I love your recipes – just on this page alone I have pinned 4 other recipes I want to try 🙂
I’ll have to try flouring the cutting board next time. I don’t know why but the pizza always seems to stick to mine. Maybe I don’t add enough flour. 🙂
I sprinkle a small amount of finely ground corn meal onto the tray before laying the stretched dough down. I believe this is a traditional Neapolitan thing. I also love the added crunch.
That’s a great idea!
The best way to get pizza on a stone is to buy what is called a pizza peel – basically the wooden paddle looking thing that pizza places use to do the same thing – take pizzas in and out of the oven – less than $20 solves the problem. There is a simple trick to using them – rub flour into the top of the peel and then sprinkle a little more all over it. Put your dough on top and add your toppings. It also helps to give the peel a little shake every ten or so seconds while you’re building your pizza, so as to keep the moisture from transferring to the flour between the pizza and the peel. Then when ready, ‘shimmy’ the pizza off of the peel and onto the stone (that little shaking motion). When it’s done, you just slide the peel under the pizza and lift it out, as it was a big spatula!
Hey Mig,
I had thought that might be the only solution to my pizza sticking problem. My place is so tiny that I cringe at the thought of having to store anything other than absolute necessities. I think a pizza peel might have to be considered a necessity though. Thanks for letting me know!