A taste and a pizza that was always home to me

A taste and a pizza that was always home to me

I lived in the DC area for 5 years.  During that time, I could never a favorite of mine,  linguica and chourico.  Naturally when I returned for visits, I would stock up.  I also love making homemade pizza, and linguica is a great topping.  Here is another great idea for when you pick up some Gaspar’s linguica or chourico:

The Great Gaspar

Pan sear 1 pound of chourico cubed

2 green peppers sliced 1/4 inch thick and halved

1 white onion

12oz of pizza sauce

1 large portabello mushroom

1 cup of your favorite cheese shredded

2 medium or 1 large pizza shell

Slow cook the meat, peppers, and onions to your favorite texture.   Bake pizza shell for 10 minutes.  Cover shell with mixture.  Slice the mushroom into 1/4 inch pieces to over the pizza.  Cover it with cheese.  If you like a little spice, dash some dried habanero pepper. Bake it at 375 until the cheese is melted and pizza crust is golden and crispy.


Kevin Cronin


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