Posted in Recipes

Puff pastry pizza with chorizo, sweet peppers, onion, garlic & Manchego cheese

A tasty alternative pizza!
A few evenings ago, I wanted to make an easy pizza but I didn’t want to make a pizza dough. Sometimes, we can be lazy, right?
So, I bought ready-made puff pastry with margarine in it instead of butter. I like it that way!
Because I learn Spanish, I wanted it to be a Spanish influenced one. So, I made this!
This is an adopted recipe from Jo Pratt’s latest book, Entertaining.
Recipe: for 1 large pizza ( or for 2 persons, each 2 large-sized portions )
1 sheet of ready rolled puff pastry with margarine
1 large red sweet bell pepper, cleaned, seeds, top & white parts removed, cut into long thin strips
1 large yellow sweet bell pepper, cleaned, seeds, top & white parts removed, cut into long thin strips
1 large white onion, peeled, cut into little pieces
1 fat clove of garlic, peeled & finely cut up
100 gr of thin slices of chorizo ( I use the picanté version, because I like that )
125 gr of Manchego cheese
2 strips of fresh rosemary, cleaned, green needles cut off of the stalks & finely cut up ( remove the stalks )
sunflower oil
black pepper
some Maldon sea salt
1. Preheat the oven to 220°C.
2. Take a large non stick pan & pour 2 à 3 tablespoons of sunflower oil in the pan. heat up on high. When the pan is really hot, add the cut up onion, add the garlic pieces, the rosemary needles & the cut up sweet peppers. Turn the heat a bit down & fry for about 15 to 25 minutes until cooked trough & soft. Stir often. When ready, set aside. Turn the heat off.
3. Take your silpat, or a non stick baking sheet & place it on a baking tray. Roll the prerolled sheet of pastry out on it. Now, with your hands, make a border at the end of your pastry, all the way round. Make a thicker border, that the pastry stands up a bit.
4. Place a bit of the sunflower oil on the middle & on the edges of the pastry. Now, lay your fried filling from the pan, all over the pizza, well spread, evenly.
5. Divide the Manchego cheese into 2 equal sized portions. Grate the 1st portion evenly divided
all over the pizza.
6. Now, lay your 100 gr slices of chorizo evenly all over the pizza. It all just fits. Looking good!
7. Now, for the last part, grate the 2nd batch of the Manchego cheese all over the top of the pizza, evenly divided. Now it is ready to go in the preheated oven.
8. Bake for about 15 minutes until the cheese is melted, the pastry looks a bit golden & the pizza looks just Georgius & smells amazing!
9. Take out of the oven. With the help of a chopping board, glide the really thin pizza of the baking sheet. Now you can cut your pizza. Be careful because the pizza is really thin!
It is yummy on its own or with a simple salad & dressing. MMM….

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A yummy dig in slice!


Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

61 thoughts on “Puff pastry pizza with chorizo, sweet peppers, onion, garlic & Manchego cheese

  1. Awesome idea! I would have made this tonight with chorizo (had that with just salad) if I saw your post earlier! I will definitely be making a puff pastry pizza very soon!

  2. I love your twist on pizza! Using Spanish flavors and puff pastry dough is so creative, and it sounds absolute amazing!

  3. love the toppings sophie :)m sure this pizza recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this. thanx for sharing sophie..cheers!!

  4. This is a great idea Sophie! I like the combination of the Spanish flavors along with the nice buttery pastry. I'm sure this was a treat. I love your creativity!

  5. Chorizo on the pizza sounds delicious – it has the best flavor! Looks great.

  6. Puff pastry pizza! what a great idea!!!! I'd never have thought of this. How quick and easy for a weeknight meal!

  7. I've just invested in this book because I was so pleased with In the Mood For Food.Great looking pizza.

  8. Puff pastry for pizza dough is a really creative and interesting work-around. I don't know about Belgium, but here ready-made pizza dough is pretty readily available. So are pre-cooked frozen pizza crusts. I don't recommend those…I like the toppings, too – very interesting!

  9. i can't believe i've never seen a pizza made with puff pastry before–it's an obvious choice! i love your use of it, and i love all your colorful toppings. 🙂

  10. This looks SO GOOD.Sometimes I make puff pastry pizzas too. I like to cut little rounds out of it, stuff sauce/cheese/whatever into the middle and then seal the top with another round making what amounts to puff pastry pizza raviolis – they are ridiculous (though in reality 1 piece of puff pastry is probably good enough).

  11. What a great idea to use puff pastry! It's probably even better tasting than regular pizza dough.

  12. This looks delicious Sophie. Quite a good idea to do this with puff pastry… 🙂 I didn't know you were learning spanish!

  13. Hola, Sophie! Más qué rica pizza! Looks so yummy. I have no doubt that I could love if I eat it.

  14. Ohhh Sophie, this looks so tremendously delicious! I love the idea of a puff pastry crust- it would be so buttery and yummy! Excellent choice on the Spanish toppings, too. I looove learning languages! I was trying to learn Italian but I haven't practiced in awhile!

  15. I tried to buy ready-made pizza dough from the grocery store once and no body (even pizza freak son) would eat it. Puff pastry sounds so much better! This pizza looks outrageously good!

  16. Chorizo pizza with a puff pastry base? YUMMMMMO!!! Looks and sounds (and tastes I'm sure 🙂 ) brilliant. Way to go Sophie!

  17. Puff pastry for pizza? Love the idea…and the ingredients that you have in it looks delicious…it is morning here and I already crave for it…yummie!

  18. What a great idea to use puff pastry for pizza, and to give it a Spanish twist. Looks and sounds super.

  19. Tonight was pizza night – I wish I'd seen this earlier! 😎 No matter – I will try your tip of using puff pastry dough for a quick crust. And of course, I won't forget chorizo . . .

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