Spanish Sobrasada and Manchego Pizza
A vibrant oven-baked pizza inspired by Spanish flavors, featuring soft, spiced sobrasada sausage and creamy Manchego cheese on a thin, crispy crust, topped with roasted red peppers and finished with fresh cilantro and a drizzle of warming chili oil.
Steps
Before you start
- Position your oven rack in the lower third and preheat to 475°F (245°C) for at least 15 minutes
- If using a pizza stone, place it on the rack now to heat
- Have all toppings prepped and within arm's reach—pizza bakes quickly and there's no time to chop once it's in the oven
- Note: Sobrasada is a cured, ready-to-eat sausage; if substituting with fresh sausage, ensure it reaches an internal temperature of 160°F (71°C)
Shape and oil the base
- If the dough has been chilling, leave it on the counter for 20 minutes to reach room temperature—this makes shaping much easier.
- On a lightly floured work surface, gently stretch or press the dough into a 12-inch (30 cm) round, working from the center outward.
- Transfer to the preheated pizza stone or baking sheet (if using a stone, use a pizza peel and dust it lightly with flour to prevent sticking).
- Brush the entire surface of the dough lightly with 1 tablespoon of the olive oil, leaving a ½-inch rim dry for crust.
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Tip: Avoid overworking the dough—a slightly lumpy, rustic shape looks and tastes better than a perfectly smooth one.
Distribute sobrasada and cheese
- Scatter the broken sobrasada pieces evenly over the oiled dough, leaving about ½ inch around the edges.
- Don't compress it—let the pieces sit on the surface so the fat can render during baking.
- Sprinkle the grated Manchego evenly over the sobrasada and dough.
- The cheese will melt and help anchor the toppings.
- Sobrasada is a cured, ready-to-eat sausage, so it is already safe to consume; if using fresh sausage instead, it will need to reach 160°F (71°C) during baking.
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Tip: Don't use fresh mozzarella here—Manchego's firm, slightly salty character is key to this pizza's character.
Add peppers and bakeOven 475°F / 245°C
- Distribute the drained roasted red pepper strips in an even layer over the cheese.
- Drizzle the remaining 1 tablespoon olive oil around the edges of the pizza.
- Slide the pizza into the preheated 475°F (245°C) oven on the lower rack.
- Bake for 11–13 minutes, until the crust is golden brown at the edges and bottom, the cheese is melted and bubbling slightly, and the sobrasada has rendered its fat and looks caramelized around the pieces.
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Ready when: Crust is golden brown, cheese is bubbling, sobrasada is caramelized
Tip: Watch the crust edges closely after 10 minutes—oven temperatures vary, and you want a crispy base without char.
Finish with cilantro and oil
- Remove the pizza from the oven and let it rest on the stone or sheet for 1–2 minutes.
- Scatter the fresh cilantro over the top.
- If using chili oil, drizzle it lightly across the surface.
- Sprinkle with a pinch of sea salt.
- Slice with a pizza cutter and serve immediately.
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Tip: Add the cilantro and chili oil after baking so they keep their fresh heat and color.
Good to know
Tips
- Sobrasada is a soft, paprika-forward Balearic sausage—look for it in specialty markets, Spanish delis, or online. It is a cured, ready-to-eat product and does not require cooking to be safe; it is already cured to safe levels. If you can't find authentic sobrasada, a high-quality chorizo is the best substitute.
- For a crispier, thinner crust, use a pizza stone preheated for at least 15 minutes. If baking on a sheet pan, you'll get a slightly thicker, breadier crust—both are delicious.
- Manchego comes in different aging levels (fresco, semicurado, curado). Any will work, though the younger (fresco) version is creamier and the aged version (curado) is more firm and nutty. Use whichever you prefer.
- The chili oil is optional but highly recommended—it echoes the paprika in the sobrasada and adds a warming finish without overpowering the other flavors.
- If substituting sobrasada with fresh sausage, use an instant-read thermometer to verify the thickest part of the pizza reaches 160°F (71°C) before serving.
Make ahead
You can prepare the toppings (grate the cheese, drain the peppers, chop the cilantro) up to 4 hours ahead and store them in airtight containers. Shape and oil the dough up to 2 hours before baking, then cover loosely with plastic wrap and refrigerate; add 2–3 minutes to bake time if baking from cold.
Storage & reheating
Best served fresh; leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 3–4 minutes, or eat cold as a snack—the sobrasada fat and cheese flavor actually improve as they cool.
Substitutions
- sobrasada sausage (cured) → Spanish chorizo (remove casing, break into pieces) or high-quality Italian sausage. Chorizo is slightly spicier; sausage is milder but will still render fat and caramelize nicely. Note: Fresh or uncured sausage must reach 160°F (71°C) internal temperature.
- Manchego cheese → Gruyère, aged cheddar, or pecorino Romano. Manchego's slightly tangy, nutty flavor is distinctive, but these hard cheeses will melt well and keep the Spanish spirit alive.
- roasted red peppers from a jar → Piquillo peppers (a Spanish variety) or fresh roasted peppers you've prepared yourself. Piquillo peppers add a more authentic Spanish touch and are sometimes available in specialty or international sections.
- fresh cilantro → Fresh flat-leaf parsley or a handful of fresh mint. Cilantro adds herbal brightness; parsley is milder, and mint adds unexpected but pleasant cooling notes.
