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Chorizo and Spanish black olive pizza recipe

Chorizo and Spanish black olive pizza recipe


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  • Recipes
  • Dish type
  • Main course
  • Pizza

Recipe by the ambassador for Olives from Spain José Pizarro. It is a healthly, seasonal ingredient, with the Spanish olive harvest running from September-March.

1 person made this

IngredientsServes: 2

  • 230g strong white flour
  • 1 teaspoon salt
  • 1 teaspoon dried yeast
  • ½ teaspoon caster sugar
  • 2 tablespoons olive oil
  • 125ml warm water
  • dusting of flour
  • 4 tablespoons tomato sauce
  • 50g semi-cured Manchego cheese, shaved
  • 100g fresh chorizo, cubed
  • 12 Spanish black olives, pitted
  • 1 pinch of sea salt and freshly ground black pepper
  • 1 teaspoon dried oregano

MethodPrep:1hr15min ›Cook:15min ›Ready in:1hr30min

  1. The Base: Sift the flour into a mixing bowl. Add the salt, the yeast and then the sugar. Mix together and then make a well in the middle of the mixture.
  2. Mix 1 tablespoon of the olive oil and the water together and add it into the flour mixture. Mix well with your fingers; you will finish with a soft ball and the bowl will be clean when you have finished mixing. Place the dough onto a floured work surface and knead it well for approximately 4 minutes.
  3. Transfer the dough to an oily bowl and rub the surface of the dough with a little more oil, cover with a damp cloth and keep in a warm place to rise for about 1 hour – the dough should double in size.
  4. Preheat the oven to 220 C / gas 7.
  5. Place the dough on a floured work surface and knead for 3 more minutes. With your hands, stretch the dough to make the shape and thickness you want. Brush with olive oil and place the pizza base on a non-stick baking tray.
  6. Topping: Now we can start topping the Spanish pizza. First place the tomato sauce on the base and spread well. Add the cheese, chorizo cubes and olives and season with salt and pepper and oregano.
  7. Place the pizza in the oven and bake for approximately 15 minutes or until the edges are turning golden.
  8. Serve with a green salad.

See it on my blog

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Spanish style chicken with chorizo, peppers, and olives

Salty black olives, sweet red-and-yellow peppers, spicy chorizo sausage and white wine bring the flavours of the Mediterranean to joints of rich, dark chicken for an easy family casserole.

Ingredients

SERVES 4
  • 2 tablespoons olive oil
  • 8 boneless, skinless chicken thighs
  • 1 medium red onion
  • 1 clove garlic
  • 1 large red pepper
  • 1 large yellow pepper
  • 400g canned chopped tomatoes
  • 150ml dry white wine
  • 1 tablespoon paprika
  • 75g chorizo sausage
  • 25g pitted black olives
  • Salt and black pepper
  • Bunch of parsley
  • Crusty white bread

METHOD

1. Heat the oil in a large flameproof casserole dish, then cut the chicken thighs in half and fry them over a high heat until golden.

2. Peel and thinly slice the onion and peel and crush the garlic. Add them to the chicken. Rinse and slice the peppers and add them too. Fry until they are lightly browned and slightly softened.

3. Stir in the tomatoes, wine and paprika and bring to the boil. Skin the chorizo, slice it thickly and add it, then simmer for 15 minutes, or until the chicken is cooked.

4. Halve the olives, add them to the casserole, then season to taste. Rinse, dry and chop the parsley and serve with some crusty bread.

Top Tip: Cut peppers in half lengthways then cut away the stem, seeds and white membrane. Turn the halves cut-side down and tap sharply on the chopping board—any remaining seeds will fall out.


  • 2 teaspoons granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • ½ cup warm water (100° to 110°)
  • 3.65 ounces white rice flour (about 3/4 cup)
  • 1.4 ounces sweet white sorghum flour (about 1/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1.7 ounces potato starch (about 1/3 cup)
  • .9 ounce flaxseed meal (about 1/4 cup)
  • 1 teaspoon xanthan gum
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 2 large egg whites
  • 1 large egg
  • Cooking spray
  • 4 ounces turkey Italian sausage (1 link)
  • ½ cup lower-sodium marinara sauce
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
  • 2 tablespoons chopped ripe olives

Dissolve sugar and yeast in 1/2 cup warm water in a small bowl let stand 5 minutes.

Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and salt in a large bowl beat with a mixer at medium speed until blended. Add yeast mixture, oil, egg whites, and egg beat at low speed until combined. Increase speed to medium beat 2 minutes.

Spoon dough onto an 11 x 7-inch baking sheet coated with cooking spray and lined with parchment paper. Lightly coat hands with cooking spray press dough into an 11 x 12-inch rectangle. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85°), free from drafts, 30 minutes.

Bake at 400° for 14 minutes or until bottom is crisp. Cool completely. Increase oven temperature to 425°.

Remove casings from sausage. Heat a large skillet over medium-high heat. Add sausage cook 3 minutes, stirring to crumble. Spread marinara over crust, leaving a 1/2-inch border top with sausage, cheese, and olives. Bake at 425° for 12 minutes or until crust is golden.


Spanish Style Broccoli With Onions and Olives

Believe it or not, broccoli is part of the cabbage family. And although its origins are said to be from the Mediterranean, it was not a popular vegetable in Spain until recent years. Cabbage, on the other hand, is a well-known Spanish ingredient―making an important appearance in the country's cocidos, or stews, such as the cocido madrileño or caldo gallego.

But despite the short history of broccoli in Spain, many Spaniards have taken to broccoli in the past years, especially as diet and health have become a focus of many people. A few years ago, we tasted a delicious Spanish broccoli dish that featured typically Spanish ingredients. We loved it, so decided to modify this easy broccoli recipe slightly to our taste, and began to prepare our own version of Spanish style broccoli. Since then, it has become a staple at our table during the cooler months, and we’d like to share it with you.

For this easy and healthy broccoli recipe, first sautés onions and broccoli in olive oil, then adds a splash of white wine, paprika, and some chopped olives and ham, giving this dish a truly Spanish flavor. For an even deeper flavor, add a mashed anchovy or two (make them good quality salt-cured anchovies).


Chorizo and Spanish black olive pizza recipe - Recipes

This bread is full of Spanish flavours and makes a tasty lunch on its own.

We recently bought three olive trees for our garden, and when we got them they were full of olives ready for picking. I made an attempt at pickling them in brine, (they seem OK but I am no expert :-)), and have since been looking for different ways to use them. I figured that this would be a good way of including them in a dish without their slightly salty flavour being overpowering.

I adapted this recipe from the one that I used to make my Butternut, Feta and Sage Focaccia. Instead of a flat bread like the focaccia, this one makes a large round loaf which would easily serve 6 people. If you don’t need that much, I suggest that you split the dough into two, cook and then freeze one for later.

This goes great with soft cheeses, or even just some nice olive oil to dip or butter to spread. You could also dip it into some Dukkah for a different texture.


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Black Olive Pizza

Using our delicious black olive pate, this black olive pizza is a showstopper! Make sure you garnish with fresh basil at the end for the perfect balance of cheese and fresh herbs.

Ingredients

Directions

Preheat oven to 500°F for at least 1 hour before baking. If using a pizza peel, allow the peel to heat up in the oven for at least 30 minutes before baking on it.

Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel, you can use a baking sheet lined with parchment paper.

Start by sprinkling the grated parmesan cheese over the top of the dough, making sure it gets onto the outer crust. This will give the crust and extra crispy texture and cheesey flavor.

Next, spread about ½ cup of the crushed tomatoes on top of the dough.

Place the torn pieces of mozzarella cheese on top of the crushed tomatoes.

Add slices of red onion and dollops of the black olive paté.

Drizzle with 1 tbsp Colavita olive oil and sprinkle with sea salt and crushed red pepper flakes (optional).

Slide your pizza from the peel onto the stone in the oven (or place the baking sheet in oven) and bake for 8-10 minutes (individual ovens will vary, so keep an eye on your pie!), until the crust is golden brown.

Remove from the oven and slide onto a cutting board. Garnish with fresh basil, slice and serve.


Cast Iron Skillet Mexican-Style Deep Dish Pizza

Thank you to Lindsay® for sponsoring this post!

Have you ever tried making pizza in a cast iron skillet? If not, you’re in for a real treat. The crust on this pizza is simply awesome. You’re also in for a real flavor explosion with this Mexican-inspired deep dish pizza!

And no, those aren’t roasted marshmallows on the pizza, it’s something wonderful called Queso Fresco, a fresh whole milk Mexican cheese. I guess if it gives you that nice and cozy campfire feel, go ahead and think of it like a savory version of marshmallows – delightfully singed golden-brown on the outside and slightly oozing on the inside. Dang, it’s good stuff!

Pizza’s always a welcome dish, whether it’s for a casual family dinner, a gathering of friends, or for Game Day. You can make any size you want: A larger 12-inch cast iron skillet will make a deep dish pizza that will easily serve 4 or you can use a 6-inch skillet to make singles (and then some), which is always fun.

Of course if they insist on a 12-inch’er all to themselves, you can do that too, huzzah! Just be prepared with a stretcher on hand.

Whether you prefer a thick or a thin crust, this is fully customizable and the cast iron skillet method is perfect for either. Want a thinner crust? Use a large skillet or simply use less of the dough. Want a thick crust? Use the 12-inch skillet recommended. And as I already mentioned, you can make singles 6-inch pizzas by simply halving the recipe.

Whichever way you go, you’re going to love how easy this crust is to make, its incredible texture and the powerhouse of flavors packed into this cast iron skillet Mexican-style pizza!

I can hardly believe this month marks the 1-year anniversary of my brand ambassadorship with Lindsay® in celebration of their 100th anniversary! Where did last twelve months go?? Well, at least part of them were dedicated to creating some amazing dishes.

I had the privilege of sitting down with pen and paper, closing my eyes and letting my mind run free dreaming of the places I’ve visited, the foods I’ve tasted, and imagining the dishes I could create from a few these countries using a handful of ingredients that so many of these nations share in common: Olives, peppers, capers, pimientos….And then I got to go to work creating original recipes blending these ingredients with some of the great cuisines of the world. Among the areas I represented are Sicily Morocco Portugal California Greece Liguria (Italy) Cuba Mexico France and Spain. My resulting work are the twelve dishes below. Really, I have the best job in the world!

So let’s focus on today’s dish: Our Mexican-inspired pizza.

I wanted something really flavorful and the first thing that came to mind was chorizo. If you really want it to taste amazing, make your own – it is super duper quick and easy and you can freeze it so you can always have it on hand. Here is my recipe for Easy Homemade Chorizo. Trust me, you have to make it. Ignore how unappetizing it looks. Sometimes looks really are overrated. Mexican chorizo is the poster child for this truth.

In that recipe post for homemade chorizo you’ll also read about the tragic ending of my relationship with store-bought chorizo and hear me sing a sad love song over the breakup. Yeah, it’s pretty dramatic. I’m finally over it.

I wanted to avoid the typical mozzarella and Mexican cheese blend options so I went for something more traditionally Mexican. Queso fresco, a fresh whole milk cheese. It was the perfect choice for this pizza.

Some other touches include roasted red peppers for color and a wonderful smoky flavor dimension that echo the spicy notes in the chorizo, some sliced black olives, caramelized onions (those make practically anything taste better) and fresh cilantro.

The next thing I was after was a great crust and so I used a cast iron skillet. I drizzled the bottom of the skillet with olive oil before laying down the dough. That accomplished two things: It allowed the oil to penetrate the crust while baking to infuse it with flavor and moistness while simultaneously creating a wonderfully crispy bottom and chewy interior. Plus it just looks really cool.

The cast iron skillet approach also allows you to pile in the ingredients for an awesome deep-dish pizza. Yummmm.

Prepare the dough by dissolving the yeast and sugar in the warm water and letting it sit for 5-10 minutes or until frothy. Place the flour and salt in the bowl of a stand mixer attached with a dough hook and create a well in the center. Pour the yeast mixture into the well along with the olive oil. Knead on the “bread” setting (𔄚”) until the mixture comes together and then knead for another 3-5 minutes or until the dough comes together in a ball. Lift the ball out, spray the bowl with some olive oil, place the ball back in the bowl and cover loosely with plastic wrap. Let it sit in a warm place for 30 minutes. The dough is ready.

Pour a couple of tablespoons of olive oil into a 12-inch cast iron skillet (I use and like this skillet from Lodge). Place the dough in it and use your fingers to spread the dough evenly across the pan and up the sides. Let it sit for a couple of minutes before you add the fillings then stretch the dough back into place as needed. Cover loosely with plastic wrap and let it sit in a warm place for another 10 minutes.

Spread on the tomato sauce. Add the toppings: Caramelized onions, tomatoes, chorizo, queso fresco, roasted red peppers, black olives.

The pizza is ready for the oven.

Bake it on the middle rack in the oven preheated to 450 degrees F for about 15 minutes or until the crust is nicely browned.

As soon as it comes out of the oven, brush the crust with some olive oil.

If you prefer, you can also brush it with your favorite garlic butter.

Let the pizza sit for 5 minutes then sprinkle with some chopped cilantro.

The pizza will easily slide right out of the pan. Transfer it to a platter to cut and serve or cut it in the pan and serve.


Recipe Summary

  • 2 teaspoons granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • ½ cup warm water (100° to 110°)
  • 3.65 ounces white rice flour (about 3/4 cup)
  • 1.4 ounces sweet white sorghum flour (about 1/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1.7 ounces potato starch (about 1/3 cup)
  • .9 ounce flaxseed meal (about 1/4 cup)
  • 1 teaspoon xanthan gum
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 2 large egg whites
  • 1 large egg
  • Cooking spray
  • 4 ounces turkey Italian sausage (1 link)
  • ½ cup lower-sodium marinara sauce
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
  • 2 tablespoons chopped ripe olives

Dissolve sugar and yeast in 1/2 cup warm water in a small bowl let stand 5 minutes.

Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and salt in a large bowl beat with a mixer at medium speed until blended. Add yeast mixture, oil, egg whites, and egg beat at low speed until combined. Increase speed to medium beat 2 minutes.

Spoon dough onto an 11 x 7-inch baking sheet coated with cooking spray and lined with parchment paper. Lightly coat hands with cooking spray press dough into an 11 x 12-inch rectangle. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85°), free from drafts, 30 minutes.

Bake at 400° for 14 minutes or until bottom is crisp. Cool completely. Increase oven temperature to 425°.

Remove casings from sausage. Heat a large skillet over medium-high heat. Add sausage cook 3 minutes, stirring to crumble. Spread marinara over crust, leaving a 1/2-inch border top with sausage, cheese, and olives. Bake at 425° for 12 minutes or until crust is golden.


Available in an array of sizes and colors, olives bring a savory, salty quality to so many recipes. From basic appetizers that wow to family-friendly dinners, such as the Braised Chicken with Potatoes, Olives, and Lemon, pictured here, we're sharing over two dozen different ways to use olives. And if you're new to the world of olives, we have a guide that outlines 12 different varieties so you can choose the right one for your recipe.

Olives bring meaty, briny, and aromatic quality to any recipe, which is why they're especially popular in Mediterranean cooking. Olives pair well with fish and poultry, but can also instantly&mdashand elegantly&mdashelevate a recipe such as roasted cauliflower, a citrus salad, and even deviled eggs. Toss them with roasted vegetables at the end of the cooking process so that they become warm, but still maintain their texture. Or garnish them raw on top of a salad as a contrast to sweet fruit, nuts, and delicate greens.

One of the easiest ways and more delicious ways to enjoy olives is by marinating them in warm olive oil with herbs such as rosemary, thyme, and bay leaves, citrus zest, and peppercorns. You can snack on them alongside a cheeseboard, bring them to a holiday gathering or dinner party, or even present them as a fabulous homemade hostess gift. We also have a simple recipe for olive tapenade, which uses a variety of mixed olives for a basic spread that you can put on sandwiches, pizza, or even whirl into scrambled eggs.

From Kalamata to Manzanilla, Castelvetrano, and more, get to know the wonders of olives with these delicious recipes that let them shine.