INGREDIENTS
Servings: 4
Pizza dough ball - 12" pizza
16
oz
Mozzarella, 1/2" cubed
2
oz
Chives, minced
1
tbsp
Spanish Chorizo
2
oz
Pancetta, cooked and diced
2
oz
Cojita Cheese
1
tbsp
OVEN TEMP: Med/Med
TOTAL TIME: 20 minutes
COPY TO CLIPBOARD
DIRECTIONS
- Fire up your Carbon oven and allow it to preheat.
- Using a small amount of flour or semolina, dust your Carbon peel. Stretch the dough ball out to 12 inches and slide it on your pizza peel.
- Spoon a layer of romesco sauce topped with a light layer of mozzarella cheese.
- Top with chorizo and pancetta.
- Launch the pizza off the peel and into your Carbon oven and rotate until golden brown and bubbly.
- Finish the pizza with chopped chives and cojita cheese and serve.
Made in USA
