Spicy Lomo Pizza
Pizza dough is topped with spicy Lomo (Spanish dry cured pork loin) and combined with fresh mozzarella cheese, roasted tomatoes, pickled onions, and shaved manchego cheese. If you cannot find lomo, capicola is the best substitute. Roasted tomatoes are widely available in most grocery stores in the olive aisle. Many grocery stores (Trader Joe's imparticular) carry fresh or frozen pizza dough, which will shave two hours off of your prep time.
|1/4 cup • Water • warm|
|1 1/8 tsp • Dry Yeast • (one packet)|
|1/2 cup • Water • room temp|
|3 tbsp • Olive oil • plus a little more|
|2 cup • Flour • All Purpose|
|1 1/2 tsp • Salt • Kosher|
Add the warm water into a small mixing bowl or a standard 2 cup measure, sprinkle the yeast over the warm water and let stand until the yeast softens, 3 to 5 minutes.
Mix slightly to dissolve yeast and allow it to proof for another 15 minutes in a warm spot in the kitchen. Add the room temperature water and 1 tablespoon of the olive oil to the yeast mixture and stir to combine. Measure the flour and the salt into the bowl of a stand mixer.
Combine on very low speed with the paddle attachment. Slowly add the liquid ingredients to the dry, and increase the speed of the mixer slightly to incorporate the mass.
Stop the mixer and replace the paddle with a dough hook if you have one.
Knead until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes.
Place the dough on a floured board and knead the dough by hand for another 1 to 2 minutes.
Add flour to dust as needed to prevent sticking. Shape the dough into a ball and place in a very lightly oiled bowl and cover with a clean towel, let stand until dough doubles in size, about 1 hour.
When the dough has doubled in bulk, divide it into 6 equal pieces (about 6 ounces each).
Set the pieces of dough being used on a sheet pan and cover with a clean towel or plastic wrap. (Dough not being used can be placed in the refrigerator or frozen until ready to use.)
With a rolling pin on a lightly floured surface, roll each piece of dough as evenly as possible into a 10-inch circle, dusting lightly with flour, as necessary.
|3 oz • Spicy Lomo • sliced thin|
|1 oz • Tomato sauce • pureed canned tomatoes|
|1 oz • Roasted Tomatoes • chopped|
|1 oz • Pickled Onions • recipe below|
|2 oz • Mozzarella Cheese • fresh, diced|
|1 oz • Manchego cheese • shaved with a peeler|
Stretch the pizza dough out to 10 inches.
Gently spread the tomato sauce onto the dough, leaving a 1/2 inch blank around the edge pizza.
Top evenly with the mozzarella cheese, lomo, roasted tomatoes, and pickled onions.
Bake on a heated pizza stone at 450F°F for approximately 8 minutes, allowing the edges to become brown and crispy (rotate as needed during the baking process to ensure even browning.)
Remove the pizza (and the stone) from the oven and brush the edges with olive oil.
Cut the pizza into six slices (or cut it however you would like!)
Use a pizza paddle to transfer the pizza to an appropriately sized plate.
Top with the shaved manchego and enjoy!
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