Recipes Shrimp-and-Chorizo Pizza with Escarole and Manchego 4.0 (2,148) Add your rating & review "I don't know if I invented this combo, but since I don't remember stealing it from anyone, I'll take the credit," says Michael Schwartz of his ingenious pizza topping of shrimp, escarole, tangy Manchego and spicy chorizo. He gets his chorizo (the firm kind; the soft one would make the pizza too greasy) from Miami's El Palacio de los Jugos marketplace. Slideshow: More Pizza Recipes By Michael Schwartz Michael Schwartz F&W Star Chef » See All F&W Chef Superstars Michael Schwartz of Michael’s Genuine Food & Drink shares a great holiday drink, his favorite cookbook of all time and the top places to visit on a trip to Miami. Can you share a favorite food gift idea?Cookbooks that you like are always a great gift. There are so many out there, if you have a favorite, one that’s tried-and-true, odds are that your friends and family will like it, too. It’s a personal gift and one people can go back to time and time again. What’s your favorite holiday cocktail? I’m a big fan of bourbon. Usually it’s neat in my glass but I do love a good Manhattan. Ours at Michael’s Genuine Food & Drink has Bulleit bourbon and a cherry-rosemary syrup, festive for the holiday season or any time of year. What’s your top entertaining tip? Prep as much as you can ahead of time. You want to be able to be part of the party, not in the kitchen. What are your top don’t-miss places on a holiday trip to Miami? Miami has a unique holiday season since the temperature hovers in the 70s most of the time. If you’re visiting then, the best thing to do is put on your flip-flops and head out around town. For art, check out the Wynwood Arts District for the Bakehouse Art Complex, which always has interesting work from emerging local artists. Catch an independent film at the neighborhood’s art house theater, O Cinema. Around the corner get a dose of what’s current on the street scene at the Wynwood Walls. It’s going to be stone crab season, which seems fitting for a visit during the holidays…Indulge in a little at dinner at Joe’s Stone Crab or take it to go and head for the beach. A blanket, some Florida craft beer and some good company is all you need. What dish are you best known for? Lately it’s all about the peach and radish salad, or its winter cousin, with Honeycrisp apples substituted for summer’s favorite stone fruit. My chef de cuisine at MGFD, Bradley Herron, created this instant classic last summer by combining fresh slices with basil, toasted almonds and French feta cheese. It’s been such a hit that our new restaurant down the street, Harry’s Pizzeria, now does a variation with frisée, toasted hazelnuts and blue cheese. If you do a Google search, you’ll see people have blogged their own interpretations of it, too. What’s your favorite cookbook of all time? The Zuni Cafe Cookbook, by Judy Rodgers. Of course, I love her famous roast chicken, but everything is so seasonal and simple, hallmarks of smart cooking. What’s a technique everyone should know? How to quick-pickle vegetables. It’s a great trick to brighten rich dishes and add balance to the plate. I like to quick-pickle anything from cucumbers and carrots to radishes and onions. Food & Wine's Editorial Guidelines Updated on June 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David Nicolas Active Time: 45 mins Total Time: 2 hrs Yield: 4 Ingredients Dough 1/2 teaspoon honey 1/2 cup warm water 1 1/4 teaspoons active dry yeast 1 1/2 cups bread flour 1 1/2 teaspoons extra-virgin olive oil, plus more for brushing 1/2 teaspoon kosher salt Toppings 2 tablespoons extra-virgin olive oil, plus more for brushing 1 large garlic clove, minced 1/2 head escarole, cut into 1-inch pieces (4 cups) Salt and freshly ground pepper 6 ounces Manchego cheese, shredded (2 cups) 1/2 pound medium shrimp—shelled, deveined and halved lengthwise 1 1/2 ounces firm chorizo, thinly sliced Directions In a large bowl, dissolve the honey in 2 tablespoons of the warm water. Sprinkle the yeast on top and let stand until foamy, about 10 minutes. Add the remaining 6 tablespoons of water, then stir in the bread flour, the 1 1/2 teaspoons of olive oil and the salt until a lumpy mass forms. On a floured work surface, knead the pizza dough until smooth. Transfer to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour. Preheat the oven to 500° and set a pizza stone on the bottom of the oven to heat for at least 30 minutes. On a floured work surface, divide the dough in half and roll each half into a ball. Flatten each ball into a 6-inch disk and transfer to a large, floured baking sheet. Cover with plastic wrap and let stand until puffed, about 15 minutes. In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the escarole and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper. On a floured work surface, roll out 1 disk of dough to an 11-inch round. Transfer to a floured pizza peel. Lightly brush the edge of the dough with olive oil. Scatter half of the Manchego over the dough, leaving a 1/2-inch border at the edge, then top with half of the shrimp, chorizo and escarole. Slide the pizza onto the hot stone and bake for 5 minutes, or until the crust is browned on the bottom, the shrimp is cooked through and the other toppings are sizzling. Cut the pizza into wedges and serve immediately. Repeat with the remaining dough and toppings. Make Ahead The pizza dough can be prepared through Step 2 and refrigerated overnight. Let the dough return to room temperature before proceeding. Rate it Print