Chorizo Sausage and Shrimp Pizza

A blend of surf and turf with a little kick...

Total Prep / Cook Time (not including dough / sauce) : 60-75 minutes.
Level of Difficulty: Advanced.

Ingredients:
Note: all recipes on this site are scaled to a 14" round large pizza, for larger or smaller pizzas, please scale accordingly.

1 Traditional Dough
3/4 Cup Classic Red Tomato Sauce
8 oz. Chihuhua or Asadero Cheese, grated
8 oz. Fresh Gulf Shrimp, cleaned
4 oz. Ground Chorizo (Mexican) Sausage
1/3 Cup Roasted Anaheim Chili Pepper (appx three peppers)
Flour
Olive Oil
Kosher Salt
Ground Black Pepper
Cajun Spice

Directions:

 To Prepare toppings:

Julienne the peppers.

Set aside.

Clean the shrimp.

Coat a medium saute pan with olive oil, add shrimp, a pinch of salt, and a pinch of black pepper and cook for approximately 1 minute to lightly sear the shrimp.

In a large saute pan, brown the sausage.
_{NOTE: If you bought link sausage, you must remove the casing first, as it is not needed nor wanted.}

Roast The Pepper If you desire to.

 To Prepare Pizza Itself:

Preheat oven to 550 degrees
_{*if using a pizza stone, make sure the oven is preheating/heated for at least twenty minutes prior to putting the pizza into the oven.}

Sprinkle a thin layer of flour on a flat preparing surface, place dough ball onto flour and roll to get a light coating of flour.

Using a rolling pin or your hands, stretch dough out evenly to the size of the pan.

Prepare the pan using either cornmeal or olive oil, and place dough onto pan.

Spread sauce evenly across dough.

Sprinkle a light layer of grated cheese onto pizza to act as a base to hold other toppings.

Evenly distribute shrimp and peppers across pizza.

Crumble the sausage across the entire pizza making sure there is even coverage.

Spread remainder of the cheese across pizza.

If desired, add a light sprinkling of cheddar or other cheeses atop the mozzarella.

Place pizza in oven and cook for 10 to 13 minutes, until crust is golden brown, and cheese has just begun to brown.

To enhance the flavor of the crust try a garlic oil glaze.

_{Recipe By: Ed}