Catalan Pizza


1 lb (400 g) pizza dough (yours or store-bought)
1 Tbsp (15 mL) Maison Orphée Organic Extra Virgin Olive oil
2 medium onions, thinly sliced
5 red peppers, seed and membrane discarded, sliced
2 garlic cloves, crushed and minced
Sea salt and fresh ground pepper to taste
½ chorizo (hot sausage) semi-dried, cut in sliced

1 tsp (5 mL) Maison Orphée Chili Olive Oil


Pre-heat the oven to 425 oF (220 oC) and place the rack in the middle of the oven. Spread out the dough with a rolling pin and use your hands to strech if necessay. Place on a pizza pan and reserve. Heat the olive oil on a an and cook the onions and peppers on low heat until soft (15 to 20 minutes) adding garlic cloves 5 minutes before the end of cooking. Season to taste. Let the onion preparation cool a little before spreading on the pizza dough. Cook for 10 minutes. Add the chorizo and return to the oven for 10 more minutes. Right out of the oven, drizzle with chili olive oil and enjoy.