Castilian-Leonese Porchetta Pizza

Ingredients

In this adaptation, the traditional Italian porchetta is combined with the vibrant flavors of Castilian-Leonese cuisine. The pizza crust remains thin and crispy, but the tomato sauce is infused with Castilian-Leonese spices to add a unique twist. Caramelized onions and roasted red peppers are added to enhance the flavors, and the pizza is finished with tangy Manchego cheese, a staple in Castilian-Leonese cuisine. We alse have the original recipe for Pizza porchetta, so you can check it out.

• 1 pizza crust 1 pizza crust
• 1 cup (240 ml) tomato sauce 1 cup (240 ml) tomato sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 8 ounces (225 g) porchetta, thinly sliced 8 ounces (225 g) porchetta, thinly sliced
• 1/2 cup caramelized onions 1/2 cup caramelized onions
• 1/2 cup roasted red peppers, sliced 1/2 cup roasted red peppers, sliced
• 1 cup (100 g) grated Manchego cheese 1 cup (100 g) grated Manchego cheese
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 4g)
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 450°F (230°C).
2. 2.
   Roll out the pizza crust on a floured surface to your desired thickness.
3. 3.
   In a small bowl, mix together the tomato sauce, paprika, cumin, oregano, garlic powder, onion powder, salt, and black pepper.
4. 4.
   Spread the seasoned tomato sauce evenly over the pizza crust.
5. 5.
   Arrange the porchetta slices on top of the sauce.
6. 6.
   Sprinkle the caramelized onions and roasted red peppers over the porchetta.
7. 7.
   Top with the grated Manchego cheese.
8. 8.
   Drizzle the pizza with extra virgin olive oil.
9. 9.
   Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Porchetta — If you can't find porchetta, you can substitute it with thinly sliced roasted pork belly or even cooked bacon for a similar flavor profile.
• Manchego cheese — If Manchego cheese is not available, you can use a combination of Parmesan and mild cheddar cheese to achieve a similar taste and texture.

Tips & Tricks

• For an extra burst of flavor, sprinkle some fresh chopped parsley or cilantro on top of the pizza before serving.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
• Experiment with different toppings such as sliced chorizo or roasted garlic to customize the pizza to your taste.
• To achieve a crispier crust, preheat a pizza stone or baking sheet in the oven before placing the pizza on it.
• Leftover porchetta pizza can be reheated in a preheated oven at 350°F (175°C) for about 10 minutes.

Serving advice

Serve the Castilian-Leonese Porchetta Pizza hot, straight from the oven. Cut it into slices and serve as a main course or as part of a tapas spread. Pair it with a fresh green salad or a side of pickled vegetables for a complete meal.

Presentation advice

To enhance the presentation, garnish the pizza with a sprinkle of fresh herbs, such as parsley or basil, before serving. Serve it on a wooden cutting board or a rustic pizza stone to add a touch of authenticity to your Castilian-Leonese dining experience.