CHORIZO WITH SPINACH AND CHICKPEAS
Ken and I took a trip to southern Spain once, and we fell hard for tapas. We’re both grazers, though I’m definitely worse than he is. Weekend lunches at our house are often a messy counter laden with various nubs of cheese, crackers or a hunk of bread, a dish of salted olive oil maybe, some thick slices of saucisson or thin sheets of Serrano ham. All of which is to say, the locally endorsed practice of snacking with a glass in hand in Seville and Granada suited us perfectly; we both enjoyed the rhythm of eating—a bit here, a bite there—as much as the vibrant, lush flavors. I think of this pizza as a dalliance with Spain, kind of like spilling a few of the tapas dishes onto a crust and discovering something wonderful.
2 tablespoons extra virgin olive oil
1/2 cup sliced dry-cured chorizo sausage
1 cup canned chickpeas, drained and rinsed
1 container (5 ounces) baby spinach
Sea salt and freshly ground pepper
1 ball pizza dough (page 16), thawed if frozen
1/4 cup freshly shaved Manchego cheese
Preheat the oven to 550°F.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chorizo and reduce the heat to medium. Cook the chorizo for about 5 minutes, stirring occasionally, until some of the fat from the sausage has rendered. Add the chickpeas, toss to coat them in the spicy oil, and cook until the chorizo begins to brown on the edges, another 3 minutes or so. Using a slotted spoon, transfer the chorizo and chickpeas to a bowl. Reserve the fat from the skillet in another small bowl.
In the same skillet, heat the remaining 1 tablespoon oil over high heat. When the oil is hot, add the spinach, sprinkle with salt and pepper, and cook, tossing frequently, until just wilted, about 2 minutes. Remove thes pinach from the heat and let sit until cool enough to handle. Squeeze the spinach to drain off any excess liquid.
Shape the pizza crust as directed in the master recipe. Brush the surface with the reserved chorizo fat, leaving about a 1-inch border all around. Sprinkle the chorizo and chickpeas evenly over the crust and then drop small tangles of spinach over the sausage and beans.
Transfer the pizza to the oven and bake until the crust is nicely browned and the chickpeas are beginning to toast, 6 to 10 minutes. To serve, top the pizza with the Manchego shavings and freshly ground pepper.
Copyright © 2015 by Suzanne Lenzer. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
