How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sun-Dried Tomato, Basil, Chorizo And Manchego Pizza On A Red Wine Crust?

You need 25 ingredients. The key ingredients include: Red Wine Dough, 2 teaspoons active dry yeast, Pinch of sugar, 2 tablespoons fruity olive oil, and more.

How do I store leftover Sun-Dried Tomato, Basil, Chorizo And Manchego Pizza On A Red Wine Crust?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato, Basil, Chorizo And Manchego Pizza On A Red Wine Crust Recipe

Name: Sun-Dried Tomato, Basil, Chorizo And Manchego Pizza On A Red Wine Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Wine Dough; 2 teaspoons active dry yeast; Pinch of sugar; 2 tablespoons fruity olive oil; 2 tablespoons honey; 3/4 cup red wine; 2/3 cup wheat germ; 1 1/2 teaspoon Kosher salt; 2 cups bread flour; 2/3 cups all-purpose flour, plus up to another 1/4 - 1/2 cup for kneading; 1/4 teaspoon baking soda (to counteract acidity in the wine, which could affect the yeast); The Toppings, with Instructions for Assembling and Baking; 2 medium yellow onions, cut on the vertical axis and then thinly sliced crosswise; 3 cloves garlic, peeled and thinly sliced; 1 tablespoon olive oil; 4 anchovy fillets (optional); 3 tablespoons capers; 1 cup sun-dried tomatoes in oil, well drained, and coarsely chopped; 4 ounces fresh basil leaves (1 cup after chopping coarsely); 1/4 cup chopped flat leaf parsley; 4 ounces chorizo, cut into 1/2 inch dice; 10 or 12 Kalamata olives, pitted and halved; Freshly ground pepper; 1/2 cup grated Parmigiano Reggiano; 1/2 cup grated Manchego or Iberico cheese

Red Wine Dough

2 teaspoons active dry yeast

Pinch of sugar

2 tablespoons fruity olive oil

2 tablespoons honey

3/4 cup red wine

2/3 cup wheat germ

1 1/2 teaspoon Kosher salt

2 cups bread flour

2/3 cups all-purpose flour, plus up to another 1/4 - 1/2 cup for kneading

1/4 teaspoon baking soda (to counteract acidity in the wine, which could affect the yeast)

The Toppings, with Instructions for Assembling and Baking

2 medium yellow onions, cut on the vertical axis and then thinly sliced crosswise

3 cloves garlic, peeled and thinly sliced

1 tablespoon olive oil

4 anchovy fillets (optional)

3 tablespoons capers

1 cup sun-dried tomatoes in oil, well drained, and coarsely chopped

4 ounces fresh basil leaves (1 cup after chopping coarsely)

1/4 cup chopped flat leaf parsley

4 ounces chorizo, cut into 1/2 inch dice

10 or 12 Kalamata olives, pitted and halved

Freshly ground pepper

1/2 cup grated Parmigiano Reggiano

1/2 cup grated Manchego or Iberico cheese

Sun-Dried Tomato, Basil, Chorizo And Manchego Pizza On A Red Wine Crust

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