Manchego and Chorizo Pizza

Manchego and Chorizo Pizza Recipe
Photo: Randy Mayor; Styling: Cindy Barr

Yield:

4 servings (serving size: 2 wedges)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 382
Fat 15.4 g
Satfat 4.7 g
Monofat 3.7 g
Polyfat 5.6 g
Protein 15.1 g
Carbohydrate 46.1 g
Fiber 5.1 g
Cholesterol 23 mg
Iron 3.6 mg
Sodium 624 mg
Calcium 175 mg

Ingredients

1/2 pound broccoli rabe (rapini), trimmed
1/8 teaspoon salt
1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
1/2 cup (2 ounces) shredded Manchego cheese
1 link Spanish chorizo sausage (about 2 ounces), thinly sliced
2/3 cup chopped plum tomato
1/4 cup vertically sliced red onion

Preparation

1. Preheat oven to 450°.

2. Cook broccoli rabe in boiling water 4 minutes or until tender. Drain and rinse with cold water. Drain; squeeze excess moisture from broccoli rabe, and pat dry with paper towels. Coarsely chop, and sprinkle with salt.

3. Place pizza crust on a baking sheet. Sprinkle evenly with Manchego cheese. Top with broccoli rabe, chorizo, plum tomato, and red onion. Bake at 450° for 12 minutes or until crust browns. Cut pizza into 8 wedges.

Jackie Mills,

Cooking Light

March 2010
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