Chef Joe Cipro's recipe of the week

Flatbread Pizza With Saffron Onion Jam And Chorizo Sausage

Dough Ingredients

1 c warm water

1 tsp salt

1 Tbsp sugar

1 Tbsp olive oil

Freshly cracked black pepper

1/2 oz dried yeast dissolved in 1 Tbsp warm water

12 oz flour

1 egg, beaten lightly

Sea salt

Stir salt, sugar, and olive oil into warm water. Dissolve yeast in one tablespoon of warm water and add to mixture. Add flour gradually, mixing and kneading until the dough becomes elastic. Cover, and allow to rise overnight in a warm place.

Sauce Ingredients

1 10-oz can crushed tomatoes

1/2 onion

1 Tbsp salt

1 Tbsp sugar

1 tsp chili flakes

1/3 c chicken or vegetable stock

Sauté onions, then add the tomato, salt, sugar, and chili flakes. Add stock, bring to a boil, then reduce to a simmer and cook for 10 minutes. Blend the mixture and set it aside.

Toppings

3 links of chorizo sausage, sliced

1 large white onion

1 pinch of saffron

Sea salt

1/2 c parmesan cheese

1/3 c shredded mozzarella

Olive oil

Directions

Slice the onion thin and caramelize in a hot pan with a little olive oil. When the onions have a nice brown color, add the saffron and salt. Turn off heat and stir the saffron in for five minutes. Then, chop the cooked onions into a chunky jam.

Assembly

First, place a pizza stone or sheet pan in a 375-degree oven. Roll out the prepped pizza dough using a rolling pin and a heavily floured surface so that the dough does not stick. Spread the onion jam over the dough first, then the sauce, cheese, and sausage. Cook 20 to 25 minutes. Let cool and enjoy.