Chorizo Pizza Recipes

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.

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.

CHICKEN-AND-CHORIZO ALFREDO PIZZA

Steps:

• Place the flour, egg and panko breadcrumbs into 3 separate medium shallow bowls. Season the flour, eggs and panko breadcrumbs with salt and pepper. Sprinkle the chicken with salt and pepper. Coat the chicken in flour, then dip into the egg, letting the excess drip back into the bowl. Coat the chicken in panko.
• Pour 1/4 inch of canola oil into a medium skillet and heat over medium-high heat. When the oil starts to shimmer, add a few panko breadcrumbs to the oil; if the breadcrumbs immediately start to bubble and brown, then the oil is ready to fry in. Add the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side, depending on the thickness of the chicken. Transfer the chicken to a cooling rack set over a baking sheet.
• Put the butter in a medium saucepan and melt over medium heat. Stir in the chicken broth and heavy cream. Bring to a simmer; adjust the heat and simmer, stirring occasionally, until the sauce has thickened, 3 to 5 minutes. Turn off the heat and add the Parmesan and 1/2 cup of the mozzarella to the sauce. Stir until the cheeses have melted and the sauce is thickened. Season with salt and pepper.
• Heat a medium cast-iron skillet over medium-high heat. When the pan is hot, add 1 tablespoon canola oil and swirl the pan to coat. Add the chorizo and cook until lightly browned in spots and cooked through, 4 to 5 minutes, breaking up the meat with a wooden spoon. Use a slotted spoon to remove the chorizo to a bowl.
• Position a rack on the bottom shelf of the oven and place a large inverted baking sheet on the rack. Preheat the oven to 450 degrees F.
• Lay out a large piece of parchment paper that fits on top of a second large inverted baking sheet. Lightly dust the parchment paper with flour. Gently stretch out the dough ball into an 11-inch round. Use your fingers to make a 1/2-inch edge around the outside edge of the pizza. Sprinkle the dough with the remaining mozzarella cheese, leaving the edge clean. Spread some of the Alfredo sauce on top of the cheese (you will have some sauce left over) then top with the chorizo. Cut the fried chicken into thin slices and place all over the pizza.
• Use the inverted baking sheet like a pizza peel and gently push the parchment paper with the pizza on it onto the inverted baking sheet in the oven. Bake the pizza until the crust is deeply browned, the dough is cooked through and the cheese is bubbling, 15 to 20 minutes.
• Remove the pizza from the oven and drizzle with spicy ranch dressing and sprinkle with the parsley. Cut into 6 pieces and serve immediately.

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.

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, CAPER & ROCKET PIZZA

Steps:

• Make up the pizza base following pack instructions and put on a baking sheet. Spread over the tomato pizza sauce. Leave to rise in a warm place for 5 mins.
• Heat oven to 240C/220C fan/gas 9. Put the chorizo in a cold frying pan over a low heat, then gradually increase it - the chorizo should give off enough oil so that you don't need to add any more. Cook for 2-3 mins until it releases its oil and starts to crisp.
• Scatter the chorizo, capers and tomatoes over the pizza base. Cook for 12-15 mins or until the base is crisp, scatter with the rocket,

CHORIZO PIZZA WITH PEPPERS & MANCHEGO

Steps:

• Prepare the dough following the instructions in our basic pizza dough recipe in 'goes well with', right.
• Thickly slice the chorizo and pan-fry until crisp. Remove and set aside. Cook one side of the pizzas.
• Crush 2-3 of the tomatoes with your hands and drain in a sieve, then spread on the cooked side of the pizzas. Top with both cheeses, the pepper and chorizo. Season and add chilli flakes if you like it hot. Grill, covered, until the cheese is melted. Finish with the spinach leaves and shavings of manchego.