Chouriço Com Pimentos Assados Recipe

Name: Oporto Fooding House & Wines Chouriço Com Pimentos Assados Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Iberian
Ingredients: 1 to taste pizza dough (store-bought or homemade); 2 tbs olive oil; 2 tbs all-purpose flour (for dusting); 1 cup tomato passata or crushed tomatoes; 2 cloves garlic cloves, finely minced; 1 tsp smoked paprika (pimentón); 1 tsp red pepper flakes; 1 tsp salt; 1 tsp black pepper; 150 g chouriço (Portuguese cured sausage), thinly sliced; 1 cup roasted red peppers, strips (jarred or homemade); 100 g goat cheese (log), crumbled; 1 cup mozzarella, shredded (prefer low-moisture); 1 tbs fresh oregano leaves (or 1 tsp dried); 0.5 tsp freshly ground black pepper; 1 tsp finishing olive oil

Inspired by Oporto Fooding House & Wine

Time1h

Serves2

cured sausage, roasted red peppers, goat cheese

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough & Assembly

1 to taste pizza dough (store-bought or homemade)

2 tbs olive oil

2 tbs all-purpose flour (for dusting)

Sauce

1 cup tomato passata or crushed tomatoes

2 cloves garlic cloves, finely minced

1 tsp smoked paprika (pimentón)

1 tsp Red pepper flakes

1 tsp Celtic sea salt

1 tsp black pepper

Toppings

5.29 oz (150 g) chouriço (Portuguese cured sausage), thinly sliced

1 cup roasted red peppers, strips (jarred or homemade)

3 1/2 oz (100 g) goat cheese (log), crumbled

1 cup mozzarella, shredded (prefer low-moisture)

1 tbs fresh oregano leaves (or 1 tsp dried)

1/2 tsp freshly ground black pepper

1 tsp finishing olive oil

Method

Prepare Dough & Oven

Preheat

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest setting.

If using store-bought dough, bring it to room temperature for 30 minutes. Lightly dust a work surface with flour and have olive oil ready to brush.

Make Sauce

In a small bowl combine tomato passata (or crushed tomatoes), minced garlic, smoked paprika, red pepper flakes, salt and black pepper. Taste and adjust seasoning. This sauce is meant to be lightly spiced — about 3/4 to 1 cup will cover a 12-inch pizza.

Prepare Toppings

If your chouriço is very thick, halve rounds so they lay flat; if it's oily, blot lightly on paper towel to remove excess oil. Slice roasted red peppers into 1/2-inch strips. Crumble goat cheese and shred mozzarella if needed.

Optional: Quickly warm chouriço slices in a skillet over medium heat 1–2 minutes per side to render a bit of fat and deepen flavor; drain on paper towel. This step releases flavor into the pizza but can be skipped if you prefer raw-cured slices.

Assemble Pizza

On a floured surface, stretch or roll the dough into a 12-inch round. Brush the dough lightly with 1 tablespoon olive oil, especially the crust edge to promote browning.

Spread an even layer (about 1/2–3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2–1 inch border for the crust.

Sprinkle shredded mozzarella evenly over the sauce to form a base layer.

Distribute sliced chouriço across the pizza in an even layer. Scatter roasted red pepper strips over and between the chouriço slices.

Crumble goat cheese over the top in small clusters so you get creamy pockets as it melts.

Finish with a few fresh oregano leaves (or sprinkle dried oregano), a grind of black pepper, and a light drizzle (about 1 teaspoon) of finishing olive oil over the top.

Bake & Finish

Carefully transfer the assembled pizza onto the preheated pizza stone or inverted baking sheet (use a pizza peel or the back of a baking sheet dusted with flour or cornmeal).

Bake at 500°F (260°C) for 7–10 minutes, or until the crust is blistered and golden and the cheese is bubbling. Baking time will vary by oven and stone temperature — watch closely after 6 minutes.

Remove pizza from oven and let rest 2 minutes. Optionally scatter a few more fresh oregano leaves, a final light drizzle of olive oil, and another crack of black pepper. Slice and serve hot.