Ingredients: For crust:
Olive oil, for greasing
1 cup warm water (110-115°F)
1 tsp granulated sugar
1 tsp active dry yeast
2 1/2 cups all-purpose flour, plus more for dusting
1 tsp kosher salt
1/2 cup tomato sauce
1/2 tsp smoked paprika
1/4 tsp kosher salt
3/4 cup grated manchego cheese
3 oz Spanish-style chorizo, cut into 1/4-inch half-moons
1/4 cup cremini mushrooms, thinly sliced
1/4 cup roasted red peppers, sliced
1 tbsp chopped fresh parsley
1. For crust: Generously grease a large bowl with olive oil and set aside. Combine water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour and salt. Mix on medium speed until a smooth dough is formed, about 3 to 6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour 30 minutes.
2. Place pizza stone in the oven and preheat to 500°F. On a lightly floured surface, press dough into a 14-inch round circle. Transfer dough round to lightly floured pizza peel.
3. For topping: In a small bowl, combine tomato sauce, paprika and salt. Spread tomato sauce over dough, leaving a 1/2-inch border. Top with cheese, chorizo, mushrooms and red peppers, leaving a 1/2-inch border. Quickly slide pizza onto preheated pizza stone. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5 to 8 minutes. Top with parsley. Slice and serve with Merlot.