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Another new pizza recipe, celebrating the flavors of SPAIN and PORTUGAL, using the same techniques that I’ve used in the past but with different toppings and some modifications to get the Iberian flavor balances just right ! A balance between smokiness, spiciness, sweetness, acidity, freshness, crispiness & gooeyness. What’s not to love ?

My favorite pizza has always been the Montreal-style all-dressed pizza (see recipe here) with pepperoni sausage, green peppers, mushrooms, mozzarella and an especially vibrant pizza sauce (see recipe here) but I must say that one of the best versions of this pizza we would enjoy was always in Cornwall (1 hour away from Montreal) when we visited my wonderful godparents (George & Anna) and would drop by their restaurant, at the end of the day, to enjoy an extra-large all-dressed pizza. It was still a Montreal-style pizza but far away from home and enjoying that pizza there, after spending time with our godparents, as well as uncles and aunts and all their kids, was a part of that short road trip experience that we loved and remember fondly. They were and remain happy childhood moments.

The funny thing is, once I figured how to make that pizza at home in Paris, I perhaps started making it too often, for us as well as our guests, who loved it too and requested it again and again. Sometimes every weekend, every 2 weekends, once a month and so on. It was just as good each time but it’s important to miss things too and enjoy them less often. Perhaps this is why that pizza in Cornwall seemed so special and memorable, because it was only once or twice per year, as opposed to having it in Montreal regularly and more often.

All of this, just to say that I do have several pizza recipes. Another favorite is the summery beefsteak tomato and mozzarella pizza (see recipe here) that I only make once or twice per year in the height of the summer and others too, but another new favorite pizza is this one right here and it took a few trials to get the flavor balances just right.

The pizza dough is the same as usual (see recipe here) but adding some (about ⅓ of the total) wholewheat flour in the mixture makes it even better, the pizza tomato sauce is the same too, of which I always have a reserve of 3-5 jars but to which I add an extra amount of sweet and smoked paprika or pimenton. The cheeses are three in number, still mostly mozzarella, but with manchego cheese too and a hint of grated parmesan. The chorizo sausage replaces the pepperoni and is, by far, my favorite cured sausage because it compares to nothing else (which by the way, exists in poultry version but it’s not the same but can be a replacement). And of course, the red onions and the red peppers both play an important role and are both partly baked in the oven before adding them to the pizza, so you don’t end up with a soupy pizza because home ovens are never hot enough to bake the pizza quickly enough while evaporating any extra liquids efficiently, but they’re not in equal parts. After several trials, I realized that ½ red onions and ½ red peppers was not as tasty and well balanced as ⅔ onions and ⅓ peppers. Trust me on this. And then it’s all topped with some fresh herbs like parsley and coriander leaves and sprinkled with some chili pepper seeds, if you can handle the extra heat.

It’s definitely a thin-crust pizza with the flavors of both Spain and Portugal and what an Iberian delight it is indeed ! … :)

chorizo & red onion & red pepper thin crust pizza


1 extra-large pizza or 1,65 kg


pizza dough :

pizza sauce :

toppings :

  • 200 grams chorizo sausage thin slices, mild or hot (poultry chorizo exists, for those who do not eat pork)
  • 375 grams partly baked red onion slices (from an initial weight of 625 grams fresh slices)
  • 125 grams partly baked red bell pepper slices (from an initial weight of 225 grams fresh slices)
  • 250 grams mozzarella cheese, shredded
  • 125 grams manchego cheese (or aged white cheddar), grated
  • 25 grams parmesan cheese, grated
  • 5 grams (2 tbsp) fresh flat-leaf parsley and fresh coriander leaves
  • optional : 1 gram (¼ tsp) hot chili pepper seeds


  • begin by preparing the pizza dough (see recipe ingredients and instructions here) and adjust the yeast as instructed, according to your schedule (made only 8 hours before or up to 24 hours before for a very slow rise in cold temperatures)
  • *note : if you want a pizza dough that is extra chewy and crisp, you can re-sprinkle it with flour after it has risen and knead it again, several hours before using it and let it rise again at room temperature …
  • prepare the pizza tomato sauce (see recipe ingredients and instructions here) but use less than half (or make the full quantity and store it in jars for next time) and to that 200 gram portion that you will be using, add an extra ½ tsp of sweet paprika and an extra ½ tsp of smoked paprika, and let it cool to room temperature and set aside
  • clean the red peppers and peel the red onions, thickly slice everything in rings (but separate the onion rings) 
  • *note : for an even tastier pizza, toss the vegetable slices with a light sprinkling of salt (½ tsp) and a light spray of white vinegar (1 tsp) before baking …
  • preheat the oven to 200°C (to partly bake and dehydrate the vegetables)
  • on a large baking sheet with a sheet of baking paper, lay out the sliced red onions on ¾ of the baking sheet and the red peppers on the remaining ¼ of the baking sheet and bake on the middle rack for 20-22 minutes to partly dehydrate them and to lose half of their water and weight, then reserve at room temperature on paper towels (to absorb any extra moisture)
  • thinly slice the chorizo and shred/grate the low-moisture compact mozzarella block or mozzarella balls packed in water (but press them well to strain the water), coarsely grate the manchego cheese too and finely grate the parmesan cheese and reserve everything separately at room temperature
  • when ready to begin assembling the pizza, preheat the oven to 230°C (or hotter if you can)
  • using a very large pizza baking dish (45-50 cm in diameter), open up and spread out your dough (sprinkle the underside with regular and/or toasted flour and some corn meal) until very large and as thin as possible and still able to slide freely on your baking dish (to avoid sticking later)and leave the outer edges thicker
  • thinly spread a layer of pizza tomato sauce on the dough, avoiding the edges (about 3 cm), then sprinkle with a small handful of grated or shredded mozzarella cheese (approximately 100 grams), then add a layer (use only half of the total) of evenly spaced out chorizo sausage slices, followed by all of the partly baked sliced red onions and then all of the partly baked sliced redpeppers, then add the remaining mozzarella and manchego cheeses and top with the remaining half of the chorizo slices, spaced apart, sprinkle with the grated parmesan cheese, the fresh herbs and chili pepper seeds (if using them)
  • place the assembled pizza on its baking dish directly on the bottom surface of the oven (no rack) and bake for 15-17 minutes (in order to crisp up the bottom of the crust well) and until the cheese topping is baked, slightly golden and bubbly (you can open the oven door once as it’s baking, to release any steam build-up in the oven)
  • *note : if you prepare 2 medium 30 cm pizzas instead, bake slightly less longer …
  • remove from the oven, let cool down several minutes before slicing and serve.