Pork and seafood make a great combination. So why not on a pizza? Yes, I know I did a clam and bacon one a few years ago, but we are going spicy chorizo with crispy calamari. I also threw some olives for some salt, sun dried tomatoes, and some arugula for a peppery bite. The bite is complete with the spicy chorizo and briny calamari. I hope you like it.
2 cups flour
1 package dry yeast
3/4 cups warm water
1 teaspoon honey
1/2 teaspoon salt
1/2 cup favorite sauce (I use low sodium marinara)
1/2 pound chorizo sausage
8 ounces breaded calamari (cooked frozen and thawed)
8 ounces fresh mozzarella cheese
4 ounces Parmesan cheese
4 ounces sun dried tomatoes, diced
2 ounces drained black olives
4 ounces arugula
Heat oven to 450. (Pro tip: if using an electric oven, put oven on broil and switch to bake when you put in the pie.)
Heat water to 115 degrees and add to yeast in a bowl.
Add honey and let rest for 15 minutes.
In a bowl mix flour and salt.
Add water to flour and mix until fully mixed; if too dry, add water; if too wet, add flour. You want a dough ball to form.
Coat ball with olive oil.
Set in a warm place for 30 minutes, covered.
Coat pizza pan with a dusting of corn meal.
Stretch dough to edge of pan; poke holes with fork.
Bake for 8 minutes.
Remove from oven; let cool for 15 minutes.
Add sauce in an even layer.
Add mozzarella cheese and parmesan cheese.
Add chorizo in small pieces.
Add black olives and calamari.
Add sun dried tomatoes and and arugula.
Place on middle rack and bake for 12-15 minutes.
Let cool for 5 minutes.
Cut and serve.