I really hope some of you readers out there love soy chorizo as much as I do. Cause I’m slightly obsessed. Can’t stop using soy chorizo.
So you know what I did with it today? I spread it on a pizza dough like it was sauce. Yep.
serves 6
1 store-bought whole wheat pizza dough
3/4 C soy chorizo (You definitely need one of the versions that is ground and comes in a casing, not the chorizo-flavored sausage variety – I recommend Trader Joe’s or Soyrizo)
1 medium Russet potato, thinly sliced
1 T olive oil
1 1/2 t dried thyme, finely minced (fresh is always good too! I just don’t notice a big flavor difference for fresh thyme, so I use the cheaper option)
crushed black pepper to taste
scallions or cilantro for garnish
Preheat oven to 400 degrees.
Spread pizza dough out into a fairly thin rectangle. Poke all over with a fork. Spread most of the soy chorizo on the dough like it’s a sauce.
Then take your thinly sliced potatoes, and layer evenly over the chorizo. Quick safety note: I would usually recommend that you use a mandolin if you have one. But I used to have a really cheap one that never seemed like a safe tool to use. After my little kitchen incident a few weeks ago, I threw that thing out. Way better to spend the extra time carefully slicing these guys by hand than to use a tool that could be dangerous even when you’re being as careful as possible! Throw out unsafe tools, seriously!!! Okay. Had to say it. Moving on . . .
Sprinkle oil, thyme, and freshly ground black pepper on top.
Cook for about 20 minutes, until potatoes are softened and just starting to brown and dough is cooked through. Garnish.
Oh man. Really happy.
Nutrition facts per serving: Calories: 252; Calories from Fat: 69; Total Fat: 7.7g; Sodium: 453mg; Total Carbohydrates: 39.8g; Dietary Fiber: 4.4g; Sugars: 0.9g; Protein: 9.8g
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