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Persimon® and Chorizo Pizza
Preparation
Pizza has become a universal food, delighting the palates of all ages. The delightful texture and sweetness of Persimon® pairs beautifully with spicy chorizo and elevates this appetizer, or main, to more sophisticated level befitting any holiday occasion.
Preheat oven to 425˚F.
On a lightly oiled work surface divide dough in half. Roll and stretch halves to form 2- 9” x 15” rectangles. Transfer rectangles to parchment lined baking sheets.
Toss Persimon® slices with lemon juice and arrange on dough, top with chorizo slices.
Bake in preheated for 10-15 minutes until crust is golden brown.
Remove from oven, sprinkle with shaved cheese and drizzle with balsamic glaze. Toss arugula with oil, salt and pepper and top on pizzas just before serving.
Makes 4 serves.
Source: persimon.eu
Nutritional Facts
PER SERVING (1/4 recipe or 1/2 pizza): 573 calories, 23 g fat, 9 g saturated fat, 46 mg cholesterol, 1053 mg sodium, 76 g carbohydrates, 3 g fibre, 12 g sugars, 21 g protein. % RDI: 20% calcium, 45% iron, 4% vitamin A, 60% vitamin C.
Source: Persimon Says
- 500 gr pizza dough
- 2 Persimon®, thinly sliced crosswise
- 2 tbs lemon juice
- 1 cup thinly sliced Spanish spicy chorizo
- 1/2 cup shaved Manchego cheese
- 2 tsp balsamic glaze
- 2 cups baby arugula
- 1 tsp spanish olive oil
- Pinch salt and pepper
- 17.637 lb pizza dough
- 2 Persimon®, thinly sliced crosswise
- 2 tbs lemon juice
- 1 cup thinly sliced Spanish spicy chorizo
- 1/2 cup shaved Manchego cheese
- 2 tsp balsamic glaze
- 2 cups baby arugula
- 1 tsp spanish olive oil
- Pinch salt and pepper
- 2.33 lb pizza dough
- 2 Persimon®, thinly sliced crosswise
- 2 tbs lemon juice
- 1 cup thinly sliced Spanish spicy chorizo
- 1/2 cup shaved Manchego cheese
- 2 tsp balsamic glaze
- 2 cups baby arugula
- 1 tsp spanish olive oil
- Pinch salt and pepper