Or, How Reg is Having a Love Affair with Shopping at Trader's Joes and Doesn't Worry About It.
Man, I had a moment where I thought, "Oh, so this is like, semi-homemade."
Then I said ten Hello Dollys to make up for referencing fucking Sandra Lee, satanic drunken TV personality of doom. The difference is that, I am not selling this as "healthy" - it's just very tasty and really easy to make and I'm not throwing in nonsense premade items, everything I'm working off of are things that I really like to eat in various ways. Also, my food is delicious and made to be eaten, not to match a fucking tablescape. DUDE, who on my flist watches Sandra Lee for the snarking potential? Bitch bought pre-made cakes and cupcakes, already iced and iced cookies and stuck the round cake on top of the sheet cake, decorated with cupcakes and cookies and said "and now you can take alllll the credit for making this."
She must be stopped.
This is also a less than 30 minute prep-and-cook kind of deal. And I don't write EVOO because once I say extra virgin olive oil, y'all know that olive oil means THAT. It's the only oil I ever really cook with.
Onward, to the recipe!
1 ball of fresh pizza dough/store-bought (I am not trusted with making homemade doughs)
1/2 cup Manchego cheese, grated
1/2 cup Iberico cheese, grated
1/4 cup + 3 tablespoons chipotle salsa
4 oz Rosemary Ham
3-4 chicken chorizos (or regular pork chorizo but good quality kind, don't buy the supermarket Goya brand, it's nasty)
1 medium zucchini
5-6 garlic cloves
1/2 teaspoon hot pepper flakes
1/8 teaspoon saffron
Extra Virgin Olive Oil
Fresh cracked black pepper
(Optional veg: fire-roasted corn - I'm going to try this next time to see if it works. The use of Spanish olives was not successful and left too much of a bitter edge to the spice. I originally intended to use the corn but didn't realize we didn't have any left in the freezer so I hadn't picked it up at the store. Which SUCKS because it's the most delicious frozen corn I've ever had.)
Set oven to 500 degrees. Make sure pizza stone or pan is properly set up. Because I’m lame, I only have a round pizza pan with perforated openings, which I spray with nonstick spray because again, I suck. But I've gotten my pizza stuck to the pan which is not good at all, so when in doubt, I totally use nonstick spray.
Leave your dough out on the counter but not near the heat.
Oh, and I always try to keep my cheese in the fridge until the very last minute that it's needed as it's easier to grate. If you do want to grate the cheese ahead, make sure to leave it in the fridge, it's so much easier to move around cheese that isn't clumping up like whoa. And I have naturally frozen hands, so if the cheese is getting stuck to my hands, I know I've let it get way too warm.
Mince garlic cloves and set aside.
Cut zucchini into 4 lengthwise quarters then chop into large bite-size pieces, set aside.
Stack ham slices and cut into bite-sized pieces. Set aside.
Cut the chorizo into reasonable bite-sized pieces, but do try to keep the skin on. Set a medium-sized skillet over medium-high heat, use a little olive oil to keep the meat from burning straight off, do not overcrowd the pan. Turn down to medium heat if it starts cooking too quickly, you don't want this to get overly browned or worst, burnt.
In a large skillet, cook the garlic in about 1 to 1 1/2 tablespoons of olive oil, about 15 seconds. Cook zucchini, add spices. Make sure that the garlic does not burn. If there is not enough liquid in the pan, add 2 to 3 tablespoons of the salsa. Keep an eye on the chorizo, turn over to cook evenly. Set aside on a paper towel-lined plate to get out as much of the extra grease (fat) as possible. Turn off heat under the large skillet. Add the ham and chorizo to the zucchini, be careful to make sure that there is not too much liquid as it will make the pizza extremely soggy.
Roll out dough onto pizza pan until pushed out as far as it goes without tearing. I don't know what I'm doing wrong but whenever I tear the dough and try to repair it, it never comes out right. Don't worry about making the crust super-thin, the toppings will weigh the dough down. Spread a thin, translucent layer of salsa over the dough. If there is additional salsa left over, add to the zucchini/chorizo/ham if it looks "dry," but don't go crazy.
Spread the zucchini/chorizo/ham over the pizza dough evenly, do leave enough room around the edge for a pizza crust. Top with the half of the Manchego and Iberico cheeses.
Cook the pizza until the crust is a golden brown. I think this took roughly 10 minutes.
Top with the remaining cheese. Makes 8 slices. Serve with lime wedges if desired. I am a freak and deserved it as such. ignited is not a freak and kindly rejected the freakass offer of limes. Mmm, limes.
I will try to make this again with fire-roasted corn and let you know how it worked. I hope that the slight sweetness of it will work well with the smokiness of the chipotle salsa, it's a combo that I love in my bastardization of Mexican meatball soup.
So, this was kind of invented this weekend because Stef doesn't like cheese at all and really, a lot of my recipes are very, um, cheese-friendly. And I wanted to try to make a pizza without using tomato sauce as I've never done that before. It's good even with only a minimal amount of the cheese on it, in fact, it would stand on its own really well as a warm salad topper, hell, toss it with some baby greens or spinach and it's a pretty awesome meal. It's more on the smoky-spicy scale of heat than BURN OFF TONGUE insanity heat. And it can be easily lessened with less use of the salsa and taking out the hot pepper flakes.
Maybe I'll do a picture post of this next time I make it. It would be interesting to see the step-by-step process.
I've been having a kind of zucchini renaissance. I've made zucchini fritters several times this summer, that half-assed zucchini skillet dinner which was SO GOOD that I had to post the recipe for my own records at least, to this zucchini pizza, and a zucchini-Portobello pasta sauce which works well with tomatoes but would be probably fucking awesome with in a white wine or sherry reduction.