avec mayo au paprika et salade
Cette pizza est un véritable délice! Garnie de chorizo et arrosée de miel, cette pizza est la preuve qu’un simple changement d’ingrédients peut vraiment changer la donne!
Allergens
Utensils
Tags
Chorizo, sans boyau
250 g
Base de sauce tomate
4 tbsp
Mozzarella, râpée
0.75 cup
Échalote
1 unit(s)
Miel
2 unit(s)
Piment fort
1 unit(s)
Pâte à pizza
340 g
Mayonnaise
4 tbsp
Mélange paprika fumé et ail
1 tbsp
Vinaigre de vin rouge
1 tbsp
Farine tout usage
2 tbsp
Bébés épinards
56 g
Sel
0.25 tsp
Poivre
0.25 tsp
Huile
1.5 tbsp
Sucre
0.5 tsp
- Sprinkle both sides of dough with flour.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- Meanwhile, core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Peel, then cut shallot into 1/4-inch slices.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo.
- Cook, breaking up chorizo into bite-sized pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread tomato sauce base over dough.
- Sprinkle mozzarella over sauce.
- Top with shallots and hot peppers, then chorizo. Season with salt and pepper.
- Bake pizza in the middle of the oven until golden-brown and crisp, 15-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, add Smoked Paprika-Garlic Blend, half the vinegar and mayo to a small bowl.
- Season with salt and pepper, then stir to combine.
- When pizza is almost done, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add baby spinach. Season with salt and pepper, then toss to coat.
- When pizza is done, let sit for 2-3 min.
- Cut pizza into slices, then drizzle honey over top.
- Divide pizza and salad between plates. Serve paprika mayo on the side for dipping.
1270
kcal
Calories
70
g
Fat
19
g
Saturated Fat
116
g
Carbohydrate
24
g
Sugar
9
g
Dietary Fiber
50
g
Protein
135
mg
Cholesterol
2320
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
500
mg
Calcium
8.5
mg
Iron
avec mayo au paprika et salade
avec hauts de cuisse de poulet, flocons de piment et ciboulette
