Spanish Pizza
Why does Italy get all the credit? We are always putting on our best Giada accent with the mozz-a-reeeeela and the parm-eh-SAHN cheese all over our pizza. Meanwhile Spain is hanging out with the good beaches and the delicious cheeses and meats and NO LOVE (specifically in regards to pizza I make at home). I decided to change that.This kind of came about due to my love for all cured meat snacks and my inability to rein myself in while standing in front of delicious cheeses and meats at the grocery store. Recently, while preparing for a picnic, I was faced with two packets of "deli selections" in front of me at the store: One Italian (salumi, proscuittio, capicola) and one Spanish (Salchichón, Jamon Serrano, and Chorizo Cantimpalo). With an absolute inability to choose between them, I whispered YOLO to myself, and just grabbed them both.
To nobody's surprise, I ended up with more meats than we needed, and the popular Italian ones won out for what we chose that night (as usual), so the Spanish versions remained in my fridge just waiting to be used. Sometime between the picnic and now, I read the Food & Wine September issue with Jose Andres leading his friends all around Spain for the best Gin & Tonics and Tapas and that combined with a friend's recent trip to the country, her photos flooding my social feeds with sunny patios, cold drinks and delicious food, I figured, "might as well go full Midwest and put it on a pizza."
Since I knew I had some tasty Spanish meats at home waiting to be used, I hit up the cheese section of the grocery store, snagging some aged manchego, mahon, and iberico cheeses. For the base of the pizza, instead of a tomato base (you know how I feel about that...) or even just olive oil, I opted for a quince paste-- the classic Spanish Manchego cheese pairing--loosened up with a few seconds in the microwave and a splash of Extra Virgin Olive Oil. Into the oven it went.
For a little freshness on top after baking, I sprinkled some thyme and a drizzle of sherry vinegar- my favorite- on top. It was everything I had hoped for. Nutty, sharp, salty delicious Spanish cheeses with the smoky, paprika and salt cured meats made for a comforting, Fall-friendly, easy change of pace for your usual pizza night.
Spanish Pizza
Makes one 12-14 inch pizza
Ingredients
One recipe of your favorite pizza dough (I use many different pizza crusts depending on the day, how much time I have, how my hair looks that day etc. but a few faves include Jim Lahey’s, Cooks Illustrated Pizza Bianca, Simply Recipes homemade pizza dough, and of course the “crap I forgot to do the dough” option {which I love and use all the time} from Trader Joe’s).
1/4 C quince paste
3 oz Iberico, shredded
3 oz Manchego, shredded
2 oz Mahon, shredded
3 thin slices jamon serrano, torn into 1-2inch pieces
4 slices thinly sliced spanish chorizo, torn into 1 inch pieces
2 tbsp fresh thyme, chopped
1 Tbsp sherry vinegar
Optional delicious add ons: spanish cured olives or capers, or medjool dates!
METHOD
Place a baking stone on the middle rack and preheat oven to 425 degrees at least one hour before baking.
Shred the cheese using a food processor or the large holes of a box grater. Combine the cheeses into one bowl for easy application. Set aside.
Take quince paste and add to small microwavable bowl. Microwave for 30 seconds, stop and stir with a spoon, and another 15-20 seconds until paste is loosened and somewhat spreadable. Add extra virgin olive oil and stir to combine. Set aside.
Prepare your pizza peel by sprinkling with cornmeal/flour. Gently stretch pizza dough to a 12-14″ round and place on pizza peel. Spread quince paste over base of crust using the back of a spoon. Layer on the meat and cheese, and carefully transfer to hot baking stone (Sticky dough making you feel stabby? Buy this amazing pizza peel). Cook for 10-12 minutes or until cheese is melty and bubbly, and crust is golden brown.
Remove pizza from oven using pizza peel and sprinkle with thyme and vinegar. Serve immediately with some delicious Spanish wine (actually this would be the *perfect* time to try a Kalimotxo!), and friends. Cheers!
