Recipe created for Mello's Chourico courtesy of www.cookingwithelise.com
1 tablespoon dry acrive yeast
1 tablespoon granulated sugar
1 cup warm water
1 tablespoon olive oil
2-1/2 cup King Arthur unbleached flour
1 teaspoon kosher salt
2 small or 1 large red potato, sliced and boiled in salted water until just about cooked
1/2 lb. Mello's ground chourico
1 shallots, sliced
1 pint cherry tomatoes, with green tops removed
1 tablespoon olive oil
2 extra large eggs
1 tablespoon heavy cream
1/2 teaspoon black pepper
3/4 cup grated Colby Jack cheese
Chopped scallions, chopped fresh parsley and basil for garnish
Prepare pizza dough by combining yeast, sugar, water, and 1/2 cup flour in small bowl. Allow this mixture to sit for about ten minutes so that it can proof. Once the mixture doubles in size it will look like a "sponge." Place in a larger bowl and add olive oil, once cup of flour, and 1 teaspoon of kosher salt. Stir with a wooden spoon just until it combines and pour out onto your island or counter. Use about one more cup as you knead the dough until it is smooth. Including the 1/2 cup of flour to get the sponge started, you should not add more than 2-1/2 cups of flour in total. Place in a large bowl that has been greased with a little olive oil. Cover with a dish towel and let rise for about 2 hours in a draft-free place or until the dough has more than doubled in size.
Prepare the chourico while the dough is rising. In a skillet with olive oil, cook ground chourico, shallots, and tomatoes. As the tomatoes cook they will burst open and the mixture will thicken a bit. Portuguese chourico is already smoked, so you are really cooking down the shallots and tomatoes. Allow mixture to cool while the dough is rising.
Once the dough is ready to use, beat together eggs, heavy cream, salt and pepper in a small bowl and set aside.
Preheat your oven to 450 degrees F. Spray a pizza stone or baking sheet with non-sticking cooking spray. Gently work the dough by pressing slightly on your pan to push it out to the edges. Make a 1/2-inch edge around your dough so that the egg mixture ill not run off. Using a spoon, spread the egg mixture around. Add half of your cheese. Add potatoes and chourico mixture and then top with remaining cheese.
Place your pizza on the bottom rack for ten minutes and then on the top rack for final ten more minutes or until the bottom is crispy and the top is golden brown turning if necessarily. Carefully remove from oven and garnish with fresh scallions, parsley, and basil and enjoy!