Kick up the flavor of your pizza with smoky chorizo and mild, ooey-gooey provolone.
Bake-Off® Contest 46, 2013
Kelli Haskins
Bensalem, Pennsylvania
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1
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tablespoon plus 1 1/2 teaspoons Crisco® Pure Olive Oil
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1
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can Pillsbury™ refrigerated classic pizza crust
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5
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oz cooked smoked Spanish chorizo, coarsely chopped
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1
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medium sweet onion, cut in half, thinly sliced (2 cups)
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2
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tablespoons sherry vinegar
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12
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oz sliced provolone cheese
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1/2
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cup sliced roasted red bell pepper (from 7-oz jar), drained
Steps
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1
Heat oven to 400°F. Brush 1 1/2 teaspoons of the oil on large cookie sheet. Unroll dough on cookie sheet; press into 14x12-inch rectangle. Brush remaining 1 tablespoon oil over dough. Bake 8 minutes.
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2
Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chorizo; cook 4 to 5 minutes, stirring occasionally, until meat starts to brown. Drain on paper towels. Reduce heat to medium. Add onion; cook 5 minutes, stirring occasionally. Stir in vinegar; cook 5 minutes longer or until onion is soft and caramelized. Remove from heat.
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3
Top partially baked crust with cheese, onion, bell pepper and chorizo. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is bubbly.
-
1
Heat oven to 400°F. Brush 1 1/2 teaspoons of the oil on large cookie sheet. Unroll dough on cookie sheet; press into 14x12-inch rectangle. Brush remaining 1 tablespoon oil over dough. Bake 8 minutes.
-
2
Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chorizo; cook 4 to 5 minutes, stirring occasionally, until meat starts to brown. Drain on paper towels. Reduce heat to medium. Add onion; cook 5 minutes, stirring occasionally. Stir in vinegar; cook 5 minutes longer or until onion is soft and caramelized. Remove from heat.
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3
Top partially baked crust with cheese, onion, bell pepper and chorizo. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is bubbly.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 270
% Daily Value
- Total Fat
- 30g
- 45%
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- Saturated Fat
- 14g
- 70%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 1280mg
- 53%
- Total Carbohydrate
- 39g
- 13%
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- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 25g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 45%
- 45%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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