Chorizo Mexican Pizza Recipes

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.

CHORIZO SUPREME PIZZA

Steps:

• Heat oven to 425ºF.
• Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
• Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
• Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.

MEXICAN CHORIZO PIZZA (TLAYUDA)

Steps:

• For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat. Add the chorizo and cook until crisp, about 6 minutes. Remove from the heat and reserve. In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat. Add the beans and cook until warm, about 5 minutes. Remove from the heat and reserve.
• For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl. Mix thoroughly by hand to form a soft dough, about 2 minutes. If the dough feels dry, add more water (one tablespoon at a time). Preheat a 12-inch cast-iron skillet. Place a piece of parchment paper on a flat surface. Put half of the dough onto the parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter. Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes. Turn over to cook on the other side.
• To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough. Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo. Continue to cook for until the cheese is melted, another 2 to 3 minutes. Remove the pizza from the pan onto a round serving platter. Top with the iceberg lettuce. Season with salt and pepper. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema. Cut into 4-inch squares and serve immediately. Repeat with the remaining half of dough and toppings.

CHORIZO MEXICAN BREAKFAST PIZZAS

Steps:

• Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat 4 to 5 minutes or until brown; drain.
• On 1 large or 2 small cookie sheets, place flatbreads. Spread each with 2 tablespoons salsa. Top each with half the chorizo, beans, tomatoes, corn and Cheddar cheese.
• Bake about 8 minutes or until cheese is melted. Sprinkle each with half the cilantro and cotija cheese; cut into wedges. Serve immediately.