Potato Chorizo Skillet Pizza and Pig

Hello and welcome to Pizza and a Movie! Taking a break from the Thanksgiving flavors, today we have a puffy-crusted, Potato Chorizo Skillet Pizza with Pepperoncini Peppers. Skillet pizzas are so easy, with minimal cleanup. I especially like that you can take your time, not worrying about the dough sticking to the pizza peel; or the toppings rolling off when you shimmy the pizza off the peel and onto the steel. This week’s movie has been on our radar for a while now. Pig stars Nicolas Cage, and might just catch you by surprise. Let’s get to it!

Roasted Potatoes

We will start with roasting the potatoes. Preheat the oven to 375 degrees. Slice 1-2 Yukon Gold potatoes into 1/8-inch thick slices. Toss the slices in a bowl with a drizzle of olive oil, Kosher salt and pepper. Spread the potato slices in a single layer on a parchment-lined sheet pan and roast for about 20 minutes. Just until the potato slices are fork tender. Pull out the potatoes and turn the oven up to 450 degrees.

Skillet Pizza Assembly

I have a prepared pizza dough, about 1.5 cups of grated low-moisture mozzarella, about 6 ounces of sliced Spanish Chorizo, store-bought vodka marinara, pepperoncini peppers (quartered and stemmed) and our roasted potato slices.

Lightly oil the bottom and sides of an oven safe skillet. Pat and stretch the dough to about 11-inches round and place it in the skillet. Let the dough comes up the sides a little bit to make the crust.

Spoon on about 1/2 cup of the marinara sauce; spread it to the edges with the back of a spoon. Then top with about half of the grated mozzarella. Let the mozzarella go all the way to the edges.

Now for the potatoes and chorizo. Instead of scattering the potato and chorizo, I want to cover this pizza with alternating rings of potato and chorizo. Start with a ring around the outside edge of potato slices, slightly overlapping the slices.

Do the same with the chorizo slices, working inward and overlapping the slices as you create the ring. Follow with another ring of potato slices; then chorizo. Finishing the layering with a few potato slices.

Sprinkle on about half of the remaining grated mozzarella then top with the stemmed and quartered pepperoncini peppers. You can substitute with green olives if you like. Top the whole thing off with the last of the grated mozzarella.

Pop the skillet pizza in the oven and bake for about 20 minutes. Until the cheese is bubbling and browning, and the dough has puffed up a bit.

Potato Chorizo Skillet Pizza

This pizza got gorgeous browning on the cheese and I love that the toppings go all the way to the edge.

Use a fish spatula to ease the pizza out of the skillet and onto a wire rack to let it cool a little before cutting. Then slice and serve!

The Yukon Gold potatoes add a mellow sweetness to the pizza, and their texture with the puffy crust and the gooey cheese is perfect! The chorizo adds a savory, slightly spicy flavor and the pepperoncinis brighten it up with their briny heat. The dough is soft and puffy; with a crisp bottom and edges that give this pizza such a satisfying variety of textures.

Movie Night: Pig

We have our Potato Chorizo Skillet Pizza ready so let’s get to the movie. Pig stars Nicolas Cage as Rob, a man living in the woods with his truffle pig. And honestly, I don’t even want to write much about this movie because It’s one of those films that takes you someplace unexpected. Every bit I could write would be a spoiler. I will say that if you think this is John Wick, but with a pig instead of a dog, you will either be disappointed because that’s not what this is – or you will be pleasantly surprised because that story has already been told, and this is a new story.

Nicolas Cage can be a bit of a polarizing actor, you either love him or not; but I will say that he does have a number of excellent performances and this is definitely one of them. If you’re not a Nic Cage fan, I would urge you to give this movie a try, he might just change your mind! Pig is available to rent on Apple TV, Amazon Prime, YouTube, Vudu and Google Play.

Thank you all for joining me today for Pizza and a Movie! While I thought this pizza was skirting all the Thanksgiving hubbub this week, I suppose this could make good use of leftover scalloped or au gratin potatoes. Or maybe you made my Potato Galette. If you have leftovers of that, this would be a great use for it! Anyway, check out Pig – it’s a really wonderful film. Have a great weekend, take care and be well. xo Kelly

Print Recipe

Potato Chorizo Skillet Pizza

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 30 Minutes (includes 20 minute potato roasting time) – Cooking Time: 20 Minutes – Total Time: ~1 Hour

Potato Chorizo Skillet Pizza has mellow roasted Yukon Golds, savory Spanish Chorizo, gooey melted Mozzarella and briny, spicy Pepperoncini Peppers.

Ingredients

• 1-2 Yukon Gold Potatoes, sliced 1/8-inch thick
• Olive Oil
• Kosher Salt and Black Pepper, to taste
• 1 Prepared Pizza Dough
• 1/2 cup Marinara Sauce
• 1.5 cups Low Moisture Mozzarella, grated
• 6-8 oz. Spanish Chorizo, thinly sliced
• 10 Peperoncini Peppers, stemmed and quartered

Instructions

1

Preheat the oven to 375 degrees.

2

Toss the potato slices in a bowl with a drizzle of olive oil, Kosher salt and pepper. Spread the potato slices in a single layer on a parchment-lined sheet pan and roast for about 20 minutes. Just until the potato slices are fork tender.

3

Turn the oven up to 450 degrees.

4

Lightly oil the bottom and sides of an oven-safe skillet. Pat and stretch the dough to about 11-inches round and place it in the skillet. Let the dough comes up the sides a little bit to make the crust.

5

Spoon on about 1/2 cup of the marinara sauce; spread it to the edges with the back of a spoon. Then top with about half of the grated mozzarella. Let the mozzarella go all the way to the edges.

6

Instead of scattering the potato and chorizo, cover this pizza with alternating rings of potato and chorizo. Start with a ring around the outside edge of potato slices, slightly overlapping the slices.

7

Do the same with the chorizo slices, working inward and overlapping the slices as you create the ring. Follow with another ring of potato slices; then chorizo. Finishing the layering with a few potato slices.

8

Sprinkle on about half of the remaining grated mozzarella then top with the stemmed and quartered pepperoncini peppers. Top the whole thing off with the last of the grated mozzarella.

9

Bake for about 20 minutes. Until the cheese is bubbling and browning, and the dough has puffed up a bit.