Potato Chorizo Skillet Pizza
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Loading...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
Preheat the oven to 375 degrees.
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.
Turn the oven up to 450 degrees.
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.
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.
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. Top the whole thing off with the last of the grated mozzarella.
Bake for about 20 minutes. Until the cheese is bubbling and browning, and the dough has puffed up a bit.