Prep time
Cook time
Total time
- 2 portions home-made pizza dough
- 2 tablespoons olive oil
- 1 1/2 cups of fresh shiitake mushrooms, cleaned and sliced
- 1 link uncooked chorizo, cut into 1/2-inch pieces
- 1/2 cup cherry tomatoes, cut inquarters
- 4 oz fresh mozzarella cheese
- Salt
- 1/2 cup diced or sliced green pepper
Instructions
- Preheat the oven to 445 degrees F.
- Remove chorizo from it’s casing and put in a medium-sized pan over medium heat.
- Using a spatula, break up chorizo into small pieces and cook for 7-8 minutes.
- Once browned Transfer chorizo to plate or bowl and set it aside.
- In the same pan, heat 3 tablespoons of olive oil over medium heat.
- Add fresh shiitake mushrooms and stirr occasionally until tender, about 5-6 minutes.
- Add chorizo to the pan and stir everything to incorporate.
- Turn the heat off and take the pan of the burner. Let the mixture cool a bit while you roll out the dough.
- On a lightly floured surface, using a rolling pin, roll out the dough into two 9-inch circles.
- Transfer each circle into a lightly floured baking sheet or a cast iron skillet and rush the surface of each circle with olive oil. If the dough circle shrinks after the transfer, stretch it out by gently patting edges with your fingers or knuckles.
- Divide the chorizo between two pizzas and spread evenly covering the surface of the dough.
- Lay out sliced green peppers on top of both pizzas.
- Tear up mozzarella cheese into a small pieces using your hands and lay out on top of your pizzas.
Transfer the baking sheets/skillets into the oven and bake for about 25 minutes.