Cider Glazed Chorizo Pizza

Salsa Verde or classic tomato sauce? Give @leopardcrust’s cider glazed chorizo pizza with blistered padron peppers a try.

Step 1:

Preheat your Gozney to 250°C / 180°F, a high-low flame. Place the Padron peppers into a bowl and toss with the oil. Reduce the flame to low and put the peppers directly onto the stone of the Gozney, turn occasionally and allow to softened and blister, increase the heat if required.

Step 2:

Place the chorizo slices into a frying pan / skillet and place under the Gozney. Allow to cook until the oil has come out of the chorizo and the slices are starting to char.

Step 3:

Remove them from the pan, ensure the pan is really hot and then pour in the cider. Return the pan to the Gozney and allow the cider to reduce, when you swirl the pan it should ‘hiss’ at you and be a nice syrupy consistency.

Step 4:

Add the chorizo back into the pan and stir so that it is coated in the cider glaze. Set aside.

Step 5:

Using the semolina to stop the dough from sticking gently push the air to the sides to form a thick crust.

Step 6:

Spread the tomato sauce on one side of the pizza and the salsa verde on the other.

Step 7:

Slice the Padron peppers into thin slices. Sprinkle over the mozzarella, red onion, cider glazed chorizo pieces and the Padron peppers – reserve the glaze.

Step 8:

Heat the Gozney to 400°C / 750°F. Place onto a Gozney pizza peel and into the oven. Use the Gozney turning peel to move the pizza around the oven, reduce the flame to low to ensure the bottom of the high hydration dough cooks fully and the top bubbles and colours.

Step 9:

Finish by drizzling over the reserved cider glaze and serve!