Spanish Tapas Pizza

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Spanish Tapas Pizza

Directions

  1. 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.
  2. Evenly distribute the rest of the topping ingredients, excluding eggs (see notes), on the cheese.
  3. 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

  1. Pulse all ingredients except olive oil in a food processor or blender until chopped.
  2. 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