Spanish Tapas Pizza
Spanish Tapas Pizza
Directions
- Spread 3-4 oz of Romesco sauce out on the 14” pizza dough leaving 1” of dough around the edge. Then sprinkle 9 oz of Bacio Sharp Provolone Cheese over the entire sauced area of the dough leaving no exposed areas of sauce.
- Evenly distribute the rest of the topping ingredients, excluding eggs (see notes), on the cheese.
- Halfway through the bake cycle, gently place cracked eggs onto your pizza and put back in the oven to finish. Garnish with prosciutto and parsley.
Ingredients
- 9 oz Bacio® Sharp Provolone Blend
- 3 oz chorizo
- 2 oz papas bravas, spanish-style fried potatoes
- 1 oz Peak Fresh Produce® Onion(s), Red
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 4-5 quail egg(s), can substitute Nature's Best Dairy chicken eggs
- 1 Roma® Pizza Dough, 14 in
- 2 oz Roma® Prosciutto
- 4 oz romesco sauce, see below
Romesco Sauce
Directions
- Pulse all ingredients except olive oil in a food processor or blender until chopped.
- With motor running, slowly stream in olive oil until a smooth sauce is formed.
Ingredients
- 1/2 tsp cayenne pepper, ground
- 1 tsp paprika
- 1 cup Magellan® Almonds, Sliced
- 2 cloves Peak Fresh Produce® Garlic
- 1/2 Peak Fresh Produce® Lemon(s), juiced
- 1/4 cup Peak Fresh Produce® Parsley, Fresh
- 4-5 Peak Fresh Produce® Tomato(es), Roma
- 1/2 cup Piancone® Oil, Olive
- 12 oz Roma® Red Peppers, Roasted
- 1 tsp West Creek® Salt, to taste