The El Scorcho2019-05-06
- Yield : 10 slices; 3 to 4 servings
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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- 6 ounces grilled chicken strips
- 5 ounces hot sauce (recommended: Cholula)
- 2 ounces spicy pork chorizo
- 2 ounces mild beef chorizo
- 4 ounces baby red potatoes
- Olive oil, for sauteing
- Sea salt and black pepper
- 2 ounces poblano chiles
- 2 ounces Anaheim chiles
- 2 ounces Serrano chiles
- 1 (17-ounce) pizza dough ball
- 3 ounces caramelized shallots
- 8 ounces shredded provolone
- 10 dried arbol chiles
Preparation for Toppings:
Marinate the grilled chicken in the hot sauce for at least 24 hours refrigerated. Saute both types of chorizo until fully cooked through, then be sure to blot all excess oil from the chorizo. Cut the red potatoes into small pieces, and saute in olive oil. Season with sea salt and black pepper.
Slice all the fresh chiles into small rings or slivers. Remove the seeds and veins from the chiles if you want to keep the heat down.
Preparation for Dough:
Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible.
Hand toss or stretch the dough and place on a 14-inch pizza screen or pan. Place the marinated chicken on the crust, followed by the caramelized shallots, cheese, chorizo, potatoes, and fresh chiles. Transfer the pizza to the hot stone and bake for 10 minutes or until crust is golden brown and cheese is slightly browned.
Drizzle hot sauce over the baked pizza. Place dried arbol chiles on the pizza, 1 for each slice. Cut into 10 slices and serve.