Chorizo croquette

Onion pizza

• 100 GRAM CHORIZO, in small pieces
• 2 EGGS, beaten
• 2 TBSP BUTTER
• 1 TBSP OLIVE OIL
• 3 TBSP FLOUR
• 2 CUPS MILK
• 100 GRAM BREADCRUMBS

• 400 GRAM FLOUR
• 1 TSP YEAST
• 3 TBSP OLIVE OIL
• 4 ONIONS, sliced
• 100 GRAM SOFT GOAT CHEESE, sliced
• 100 GRAM RUCOLA

Melt the butter with the oil and add the flour. Simmer for 3 minutes, whilst stirring all the time. Add the milk and bring it slowly to the boil, stir well all the time. Add the chorizo and pepper and salt to taste. Put the mixture in the fridge for two hours. Make 8 croquettes, roll them first through the eggs and then through breadcrumbs and deep fry them at 180 degrees Celsius for 3-4 minutes.

Fry the onions in oil on very low heat for half an hour. Mix the flour with the yeast, 1 teaspoon salt and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Brush the pizzas with olive oil. Put first the onions on the pizza, then the rucola followed by the cheese. Sprinkle salt and fresh milled pepper on top. Bake the pizza 12 minutes at 230 degrees Celsius in the oven.