Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust
"This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246...."
INGREDIENTS
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0.02 lb dry yeast
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1/2 teaspoon sugar
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3/4 cup of lukewarm water
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1 3/4 cups of unbleached strong plain bread flour
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1/2 teaspoon salt
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4 ounces chorizo sausage, sliced thinly
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5 ounces goat's cheese, sliced thinly
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1 red onion, peeled and sliced thinly
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1 tomatoes, thinly sliced
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2 -4 tablespoons tomato paste or 2 -4 tablespoons tomato sauce, of your choice
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2 teaspoons capers (optional)
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2 sun-dried tomatoes packed in oil, chopped finely (optional)
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2 ounces grated mozzarella cheese (optional)
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salt
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fresh ground black pepper
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oregano
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