Ingredients
Units
Scale
For the crust:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Crust Yeast
- OR Fleischmann's® RapidRise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)*
- 3 tablespoons Mazola® Corn Oil
Toppings:
- 1 cup Mozzarella, shredded
- 1 cup Gouda, shredded
- 1 cup Parmesan, grated
- 1 lb. ground chorizo sausage
- 1 cup spicy pizza sauce (recipe below)
For the pizza sauce:
- 1 (32.oz) marinara style jarred tomato sauce
- 1 small red onion, sliced
- 4 cloves garlic, minced
- 1 chili pepper, finely chopped
- 1 tablespoon fresh cilantro, chopped
- Salt and Pepper to taste
- Mazola® Corn Oil for frying
Instructions
For the sauce and toppings:
- In a large cast iron fry pan, cook the chorizo sausage, breaking it down as it cooks to a crumbly mixture. Drain and set aside.
- In a sauce pan, fry the onions, garlic and chili pepper down with a drizzle of corn oil. Season with a pinch of salt and pepper each. Once the onions have sweated down, add the jarred sauce and let simmer for about 15 minutes. Turn off the heat and stir in the fresh cilantro. Set aside.
For the crust:
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Divide the dough into quarters, then divide each quarter.
- On a well floured surface, roll out each dough with a rolling pin to fit a 7½-inch cast iron frying pan.
- Spoon about 1/8 cup of sauce over the dough and spread evenly. Top with cooked chorizo then the grated mozzarella, grated grouda, and grated parmesan. Drizzle with corn oil and bake in the oven for about 10-12 minutes until the crust is golden around the edges and the cheese is bubbling. Once the pizzas are done, immediately remove from the fry pan onto a baking sheet and fold over.
- Repeat this for each remaining dough ball.
- Serve alongside any remaining pizza sauce and enjoy!
Notes
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
*Cook time reflects the total amount of time for 8 Cuban pizzas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
