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This Pizza with Chimichurri sauce, Spanish chorizo, and delicate squash blossoms is extra fancy, impressive even, the way pizza should be.
Kate Ramos

Pizza with Chimichurri, Chorizo, and Squash Blossoms

The dough needs about 3 hours to rise. If you want to make the dough ahead of time, you can make it up to a day in advance and let rise, covered in the refrigerator. Make sure you take it out of the refrigerator, place on a clean, lightly-floured surface, and cover with a clean kitchen towel at least 30 minutes before baking.
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Ingredients Method

Ingredients
  

For the Dough:
  • 1 1/2 cups warm water 105°F-110°F
  • 1 1/4 teaspoons dried yeast
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 2 teaspoons kosher salt
  • 1/4 cup olive oil plus more for greasing
For the Chimichurri:
  • 3 cloves garlic chopped
  • 2 cups packed cilantro leaves
  • 1 cup chopped chives
  • 1/2 cup loosely packed mint leaves
  • 1 shallot chopped
  • 1 teaspoon kosher salt
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
For the Pizza:
  • 12-24 squash blossoms
  • 4-8 ounces thinly sliced dry Spanish chorizo
  • 3 cups shredded chiuahua or mozzarella cheese

Method
 

  1. To make the dough, combine water and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Let sit for 10 minutes to rehydrate the yeast.
  2. Add both flours and the salt and mix on low speed just until combined. Increase heat to medium and slowly drizzle in the olive oil and continue mixing until it is fully incorporated. The dough should be dry enough that the sides of the bowl are clean but wet enough that it is sticking to the bottom of the bowl. Add more flour or water a tablespoon at a time to get it to the right consistency, if necessary.
  3. Once it reaches the right consistency, increase the speed to medium-high and knead for 8 minutes. Lightly grease a large bowl with oil, place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and place in a warm spot to rise until doubled in size, about 3 hours.
  4. Meanwhile, make the chimichurri. Combine garlic, cilantro, chives, mint, shallots, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped. With the machine running, slowly add the vinegar and olive oil and continue processing until smooth. Taste and add more salt or vinegar as needed. Chimichurri can be made up to 3 days in advance.
  5. When the dough is ready, heat oven to its highest setting or at least 450°F. If you have a pizza stone place it on the bottom rack of the oven and let it heat up with the oven.
  6. Once the oven is hot, stretch the dough into a 12-inch circle (if you are using a pizza stone) or stretch over a baking sheet (if you don't). Evenly spread about 3 tablespoons of chimichurri over the dough. Top with half the squash blossoms, chorizo, and cheese and transfer to the oven. Bake until crust is golden and cheese is melted and bubbly, about 10-15 minutes depending on your oven.
  7. Remove from oven, slice and serve.

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