Spanish pizzas with spinach and chorizo

Additional requirements: round protrusion or glass (Ø 5 cm).

Finely chop the chorizo.

Chop the onion.

Wash the spinach and dry well.

Preheat the oven to 200 ° C.

Fry the chorizo ​​gently in a wok and scoop the onion through as soon as some fat from the chorizo ​​melts.

Fry the onion and chorizo ​​until the chorizo ​​is crispy.

Then scoop together on a plate.

Spoon the spinach through the shortening in the woks and let shrink on high heat.

Let the moisture evaporate.

Remove from the heat and add three tablespoons of tomato sauce.

Roll out the pizza dough on the work surface and cut out as many rounds as possible with the cut out shape.

Put the groundings on the baking sheet and add some spinach.

Divide the chorizo, onion and pine nuts over the spinach.

Put the baking sheet in the oven and fry the pizzas in a quarter of an hour until golden brown and done.

Serve them on a flat dish.