pizza of the week: winter greens & chorizo

Yet another pizza that starts off looking an awful lot like salad. Ha. Well, that's just how I roll. I must say that although there are a lot of green things inhabiting the top of this dough, they are seriously counterbalanced by a few slivers of diabolically red, smokey chorizo. It's a certain type of yin and yang.

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Winter Greens & Chorizo Pizza

Start with basic dough recipe. Chop one clove garlic and steep it in extra virgin olive oil for a few minutes. Roll out your dough and brush with garlic oil. Reserve garlic. Sprinkle oiled dough with a handful each of grated mozzarella and fontina cheeses. Chop 6-8 leaves of winter greens (escarole, kale, radicchio, beet greens, chard, etc) into 1/2" strips and sprinkle over pizza. Add a few rings of thinly sliced red onion, a couple pinches of fresh, stemmed rosemary, and 6-8 (or more) thin slices of chorizo. Sprinkle over reserved garlic. Spray or drizzle lightly with olive oil and a tiny sprinkling of sea salt. Bake. Garnish cooked pizza with a handful of frisée, ripped up and tossed with a squirt of lemon juice, extra virgin olive oil and sea salt. Slice and serve immediately.

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Special bonus: if you've been meaning (as I have) to make oven-roasted kale chips, this pizza is a nice try-out. Throw some chopped kale on your pizza, and you'll get a few roasty-crispy bits of chips!