Spanish Cheeseboard Pizza Last

This Spanish cheeseboard pizza is my go-to recipe when I want comfort food with a creative twist. Inspired by evenings spent nibbling cheese and charcuterie with friends, it brings bold Spanish flavors and a cozy pizza night together in one showstopping dish.

I first tried this on a rainy weekend and the combination of salty chorizo and sweet fig jam turned pizza night into something memorable we now look forward to on chilly evenings.

Ingredients

• Prepared pizza dough: I look for dough that feels supple and bouncy for the crispiest crust
• Grated mozzarella cheese: Choose whole milk mozzarella for the meltiest layer
• Canned crushed tomatoes: Opt for a good quality brand for true tomato flavor and skip anything pre seasoned
• Spanish chorizo slices: The smoky paprika flavor makes this pizza stand out look for thinly sliced cured chorizo
• Fig jam: This adds richness and a pop of sweetness
• Shallot, sliced thin: Adds a gentle bite without overpowering the toppings
• Shaved Manchego cheese: Adds authentic Spanish flavor a nutty and aged touch
• Minced fresh parsley: Gives freshness and color at the end

Step-by-Step Instructions

Prepare Your Oven:

Set your oven to 425 degrees Fahrenheit with a pizza stone or steel inside for even heat. If your pizza dough package has different directions always follow those for best results

Shape the Dough:

On a floured pizza peel gently stretch your dough to your preferred thickness. I like a slightly uneven edge for that rustic look. Be patient and let the dough relax if it keeps snapping back

Layer the Cheese and Tomatoes:

Sprinkle about three quarters of your mozzarella evenly across the dough. Drop small spoonfuls of crushed tomato around the cheese. Use a light hand with the tomato so the crust remains crisp and does not get soggy

Add Chorizo and More Cheese:

Distribute the Spanish chorizo slices so each bite gets some smoky spice. Top with the remaining mozzarella for bubbles and browning as it bakes

Finish With Fig Jam and Shallots:

Drop small dollops of fig jam around the pizza then scatter the thinly sliced shallots. This creates pockets of sweetness and subtle sharpness that balance the savory toppings

Bake to Perfection:

Transfer your pizza to the oven and bake for fifteen to twenty minutes or until the crust is puffed and deeply golden and the cheese is bubbling. Every oven is different so start checking at fifteen minutes

Garnish and Serve:

Once out of the oven immediately add shaved Manchego and sprinkle with fresh parsley. The Manchego will soften gently on the hot pizza Slice and enjoy while still warm

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My secret favorite topping is fig jam. The way it melts into the cheese brings an unexpected layer of sophistication. I still remember the first bite I shared with my sister during our annual movie marathon each year we try a different jam and laugh at which turns out best.

Storage Tips

This pizza keeps well in the fridge for up to three days. To reheat leftovers place slices on a sheet pan in a hot oven for five to eight minutes to revive the crust. Avoid the microwave if you want to keep the bottom crisp

Ingredient Substitutions

If you cannot find Spanish chorizo try another cured sausage with smoky notes like Italian soppressata. Manchego can be swapped for another firm sheep’s milk cheese or even good parmesan in a pinch. Apricot preserves make a lovely substitute for fig jam with a different kind of sweetness

Serving Suggestions

Pair this pizza with a simple arugula salad dressed in olive oil and lemon. Set out olives and Marcona almonds to echo the Spanish spirit. A glass of Spanish red like Tempranillo rounds out the meal perfectly for grown ups

Cultural Context

Spanish cheeseboards usually showcase bold cheeses cured meats and a touch of sweet fruit or jam. Bringing these elements to pizza pays tribute to both Spanish tapas tradition and the universal comfort of a hot cheesy slice. It is my way of celebrating both cultures around one table

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If you make this with friends or family set up a cheeseboard first and let everyone customize their own mini pizzas with their favorite toppings. This always turns an ordinary evening into something special and encourages creativity at the table. There is nothing like the laughter that comes from floury hands and the satisfaction of sharing something delicious together.

Frequently Asked Questions

→ What type of pizza dough works best for this?

Both homemade and store-bought prepared pizza dough work well. Look for one that bakes up crisp and airy to support the toppings.

→ Can I substitute another sausage for the Spanish chorizo?

If Spanish chorizo is unavailable, try hot soppressata or pepperoni for similar bold, savory flavor and texture.

→ Will fresh mozzarella be suitable here?

Fresh mozzarella offers creaminess but may release more moisture. Grated low-moisture mozzarella maintains a chewier, stretchier texture.

→ How should I finish the pizza for maximum flavor?

Shave Manchego cheese over the piping hot pizza and scatter minced fresh parsley before slicing. This gives aroma and a finishing burst of taste.

→ Is there a good alternative to fig jam?

Apricot or pear preserves can be swapped for fig jam to provide a similar subtle sweetness and balance.

→ What wine pairs nicely with this pizza?

A Spanish Tempranillo or Garnacha complements the salty chorizo and Manchego beautifully.