Traditional Spanish ingredients inspired this pizza. Be sure to buy Spanish chorizo, a ready-to-eat cured sausage, rather than fresh Mexican chorizo. If you can't find jarred piquillo peppers, substitute roasted red bell peppers. The recipe was created for the Kalamazoo pizza oven, which cooks thin-crust pizzas in about 3 minutes. If using a standard oven, place a pizza stone in the oven and preheat to 450deg.F. Bake the pizza on the preheated stone for 12 to 15 minutes.
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