Best 11 Chorizo Pizza Recipes

CHORIZO PIZZA

Steps:

• Preheat broiler.
• In large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in colander.
• In small saucepan, heat salsa over medium heat until heated through.
• Lightly coat large baking sheet with cooking spray. Arrange tortillas, two at a time, on baking sheet. Top each with equal amounts of cheese. Broil 3-4 inches from heat for 2-3 minutes, until cheese is melted.
• Top each pizza with equal amounts of the warm salsa, cooked chorizo, avocado, green onions, and cilantro.
• Serve with lime wedges and enjoy this south of the border treat! :D.

CHORIZO PIZZA BITES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
• Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
• Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
• Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
• Top with minced cilantro leaves.

KETO FATHEAD PIZZA WITH CHORIZO AND SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
• Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
• Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
• Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
• Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

TEQUILA-MARINATED SHRIMP PIZZA WITH CHORIZO, ONIONS, BELL PEPPERS, AND CILANTRO PESTO

Steps:

• In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
• Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
• At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
• While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
• In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
• On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
• Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
• Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
• Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
• In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
• Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
• At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
• While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
• In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
• On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
• Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
• Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
• Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
• In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
• In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.

MEXICAN PIZZA WITH CHORIZO, MONTEREY JACK CHEESE AND SUN-DRIED TOMATOES

Steps:

• Place tomatoes in medium bowl. Add enough boiling water to cover; steep until soft, about 15 minutes. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season to taste with salt and pepper. (Tomatoes can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Line baking pan with paper towels. Cook chorizo in large nonstick skillet over medium heat until brown, crumbling with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to prepared baking pan to drain.
• Preheat oven to 350°F. Lightly oil baking sheet. Drain tomatoes, reserving vinaigrette. Sprinkle garlic over 2 tortillas. Sprinkle 1/4 of cheese, 1/4 of chorizo, 1/4 of sun-dried tomatoes, 1 teaspoon pine nuts and 1 teaspoon oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1 tablespoon plus 1 teaspoon oil in large skillet over medium heat. Place 1 pizza in skillet and cook until golden brown on bottom, about 4 minutes. Turn pizza, bottom side up, onto prepared baking sheet. Repeat with remaining oil and pizza.
• Sprinkle remaining cheese, chorizo and sun-dried tomatoes equally atop pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved vinaigrette over chili rings. Sprinkle remaining 2 teaspoons pine nuts over pizzas. Bake pizzas until bottoms are brown and cheese melts, about 10 minutes. Transfer pizzas to cutting board. Cut each pizza into 12 wedges and serve.

PIZZA OF ROASTED COD SPIKED WITH CHORIZO, TOMATOES, AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper and brush with oil.
• Place cod on baking sheet and season with salt and pepper. Place chorizo, tomatoes, and mushrooms in alternating rows across the fish until completely covered. Top with garlic and sprinkle generously with cayenne. Sprinkle rosemary, thyme, parsley, and scallions over the fillet; season with salt.
• Drizzle fish with 6 tablespoons olive oil. Roast, occasionally spooning accumulated oil over the fish, about 5 minutes. Rotate baking sheet, and pour clam juice over cod. Continue roasting until a metal skewer inserted into the fish for 5 seconds goes in easily and feels hot when touched to your lip, 5 to 6 minutes.
• To serve, spoon any accumulated oil over the fish. Squeeze lemon over fish. Lift parchment paper on one side and gently slide fish onto a hot serving platter.

CHORIZO, MUSHROOM AND ONION PIZZA

Steps:

• Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain.
• Now to the same pan, remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust.
• Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust, dough or from a pizza place. But when I crisp mine up, I like to brush on a mix of olive, garlic, oregano and pepper. Then bake to firm up the crust.
• Top and Bake -- Top your pizza with the sausage, onion and mushroom mixture and then top with the grated cheeses. On a grill, medium heat; In a oven, 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.

SOUTH AMERICAN PIZZA WITH CHORIZO AND CHILI PEPPERS

Steps:

• Preheat oven to 500 degrees.
• Roll the pizza dough on a floured surface and place on a cookie sheet.
• Spread the pizza sauce over top. Cover with a sprinkling of garlic, then a 1/2 cup of queso fresco. Top with chorizo and green onion, then cover with the remaining cheese and chili slices. Cook until the crust is golden brown (10 to 12 minutes). Garnish with cilantro.
• Note: I prefer my crust prebaked for a crispier crumb. May need to reduce final cook time.

AUBERGE CHORIZO, GOAT'S CHEESE AND ONION PIZZA - THIN CRUST

Steps:

• Combine the dry yeast, 1/2 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
• Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor.
• Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon, and your hands until you have a neat ball.
• Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
• Roll out by hand for a 12'' base.
• Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip.
• Spread your tomato puree or tomato sauce on top of the pizza dough. Then carefully arrange all the other toppings on top of the paste/sauce, putting the goat's cheese on last. (Or the mozzarella cheese if using.).
• (Note - if you wish to caramelise your onions first, fry them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar until glazed, soft and slightly sticky. Ready made Onion Confit or Onion Jam also works very well.).
• Cook in a preheated over 250°C/495°F for 8-12 minutes (times may vary based on different ovens. Fan assisted oven will be quicker!).
• Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!

CHORIZO AND REFRIED BEAN GRILLED PIZZA

Steps:

• Preheat a grill over high heat.
• Cook the chorizo slices in a medium nonstick skillet over medium heat until some of the fat has rendered and the chorizo is crisped, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Mix the refried beans and chili powder in a small bowl until combined and set aside.
• Stretch and roll the dough on a lightly floured surface into a thin round about 1/4-inch thick and 12 inches in diameter; it's ok if it's not perfectly round. Place on a piece of heavy-duty aluminum foil about 18 inches long. Lift the whole piece of foil and place on the grill. Check the bottom of the dough after 2 minutes as it begins to char, puff and bubble. Rotate one-quarter turn or halfway to evenly cook the bottom. Grill until the bottom of the dough is charred and the pizza is almost cooked through and there is no more raw-looking dough in the center, 4 to 7 minutes.
• Using the foil, remove the pizza from the grill, brush the top with the oil and flip. Spread the refried bean mixture on what is now the top of the crust, stopping about 1/2 inch from the edge. Sprinkle with the chorizo, cheese, jalapenos and red onions. Using the foil, lift the pizza back onto the grill. Grill until the bottom of the crust is charred and the cheese is melted, 2 to 3 minutes. Remove the pizza from the grill and top with the cilantro and avocados. Slice and serve with lime wedges on the side for squeezing over the pizza.

CHORIZO MEXICAN PIZZA

Steps:

• 1. Put together the Red and Green Salsa at least 1 or 2 hours before you plan to use it.. Recipe for Red and Green Salsa https://www.justapinch.com/recipes/side/vegetable/red-and-green-salsa.html?r=1
• 2. Remove and throw away the casing from the chorizo. Heat up a large skillet, when heated crumble chorizo into the skillet and brown for 6 to 8 minutes using a spoon to break up the meat. When done remove from skillet and drain on paper towels.
• 3. Turn on oven and preheat to 450F.
• 4. Mix the two cheeses in a bowl.
• 5. Put flower tortillas on baking sheets. Add chorizo on top of tortillas leaving 1/2 inch edge around the outside with no meat. Sprinkle cheese mixture over the top.
• 6. Bake until edges are golden and crisp; and cheeses are melted and bubbly -- about 8 to 10 minutes.
• 7. Move to serving plates; cut each tortilla into 6 wedges. Sprinkle Red and Green salsa over the top if desired or use the salsa of your choice.