Spanish Tapas Pizza (or Barcelona Pie)
Bring a little bit of Spain to your table with this tapas-inspired pizza.
Ingredients
1 14” pizza dough
4 oz. romesco sauce
9 oz. Bacio Sharp Provolone Blend
3 oz. chorizo
2 oz. papas bravas (potatoes)
4-5 quail eggs, quantity based on preference (can substitute chicken eggs)
1 oz. red onion
Post-baked Garnish
2 oz. prosciutto
1 tb. parsley, chopped
Instructions
- Spread 3-4 oz. of romesco sauce out on the 14” pizza dough, leaving 1” of dough around the edge.
- Then, sprinkle 9 oz. of Bacio Sharp Provolone Blend over the entire sauced area of the dough, leaving no exposed areas of sauce.
- Evenly distribute the rest of the topping ingredients, excluding eggs on the cheese.*
- Halfway through the bake cycle, gently placed cracked eggs onto your pizza and put back into the oven to finish.
