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This fiery chorizo pizza blends punchy Spanish sausage flavors with crisp veggies and gooey cheese for a DIY pizza that's bursting with taste. I whipped up this idea after a visit to my go-to tapas spot, and it's now our Friday ritual that my fussy teens actually ask for by name.
I threw this pizza together during a downpour when delivery wasn't an option, and my family literally applauded after their first bite. These days they specifically ask for "Dad's special chorizo pizza" instead of ordering out.
Ingredients
- Pizza Dough: One large pizza portion. Pre-made is totally fine, though making your own lets you show off a bit
- Chorizo: 8 oz broken into pieces. Go for real Spanish chorizo to get the fullest taste
- Pizza Sauce: 1 cup. Try sauce made with San Marzano tomatoes for natural sweetness
- Shredded Mozzarella Cheese: 2 cups. Grab low moisture whole milk type for the best melt
- Shredded Cheddar Cheese: 1/2 cup. Brings a nice bold kick against the smooth mozzarella
- Bell Peppers: 1 cup sliced yellow or red. Their sweetness works against the spicy meat
- Onions: 1/2 cup sliced. Red ones give the nicest flavor and look great too
- Fresh Cilantro: As topping. Adds freshness that cuts the richness down a notch
Step-by-Step Instructions
- Preheat Oven:
- Crank your oven to 475°F and put a pizza stone in if you've got one. This high temp makes that amazing crispy crust. Give it about 30 minutes to get really hot all the way through.
- Cook The Chorizo:
- Toss the chunked chorizo in a pan over medium high heat until it gets crispy edges and releases its oils. This usually takes around 5 minutes with a few stirs. Blot the extra grease with paper towels so your pizza doesn't end up soggy.
- Prepare The Dough:
- Stretch your dough on a floured counter until it's as thick as you want. About 1/4 inch works great for a balance between crisp and chewy. Make the edges a bit thicker to form a nice handle.
- Layer The Base:
- Put a thin layer of sauce across your dough but leave a 1/2 inch space around the edge. This empty space turns into your crunchy crust. A spoon works great for spreading it around in circles.
- Add Toppings:
- Scatter the cooked chorizo all over the sauce, then cover with both kinds of cheese. The order matters here. Put veggies on last so they can roast properly without getting buried under cheese.
- Bake To Perfection:
- Move the pizza onto your hot stone or put your tray in the oven. Cook for 12 to 15 minutes, turning it halfway if your oven cooks unevenly. You want golden edges and cheese that's bubbly and just starting to brown.
- Garnish And Serve:
- Let it cool for 2 minutes before throwing on fresh cilantro. This quick break lets the cheese firm up a bit so toppings stay put when you slice. Cut into 8 pieces and eat right away.
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What I love most about this pizza is how the chorizo oils mix with the melted cheese creating little spots of amazing taste. The first time I brought this to game night, at least three friends wanted my recipe before leaving.
Dough Secrets
Store bought dough works just fine, but letting it sit at room temp for half an hour before working with it makes things so much easier. Cold dough snaps back and might tear, but warm dough stretches smoothly. For homemade dough, leaving it in the fridge overnight creates deeper flavors that make your pizza even better.
Chorizo Selection
You'll find two kinds of chorizo in stores. The Spanish type comes cured and ready to eat, while Mexican chorizo is uncooked and needs thorough cooking. You can use either one, but they'll give you different tastes. Spanish chorizo offers smoky paprika notes, while Mexican brings fresh chili heat. I usually go with Spanish for its rich flavor, but try both to see what you like best.
Make It A Meal
Turn your pizza night into a Spanish feast by adding a green salad with sherry vinegar dressing. A cold glass of sangria or Spanish beer goes really well with the spicy flavors. When you've got friends over, making smaller personal pizzas lets everyone pick their own toppings and makes dinner more fun and memorable.
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Give this fiery chorizo pizza a shot next time you make dinner—you won't be disappointed!
Frequently Asked Questions
- → Can I use store-bought dough for this pizza?
You bet! Ready-made dough works great and cuts down on prep time. Look for it in the cold section at your local grocery store.
- → How do I make this pizza less hot?
To tone down the heat, grab a milder chorizo or swap half of it with regular Italian sausage. Adding extra cheese also helps cool things down.
- → What cheeses work best with chorizo?
The mozzarella and cheddar mix we use is really good - mozzarella gives you that awesome stretch while cheddar adds a nice tang. You can also throw in some Monterey Jack for extra creaminess or a bit of cotija for that authentic touch.
- → Can I make this pizza ahead of time?
You can get all your toppings ready beforehand and even bake the crust for 3-4 minutes on its own. When you're ready to eat, just add all your prepared toppings and pop it back in the oven for 8-10 minutes until the cheese bubbles.
- → What should I serve with chorizo pizza?
A fresh green salad with tangy dressing goes really well with this rich pizza. Other good options are garlic bread, oven-roasted veggies, or a small bowl of soup on the side.
- → How can I get my crust extra crispy?
For that super crispy base, warm up your baking tray or pizza stone for about 30 minutes before you put your pizza on it. You can also brush some olive oil around the edges of your dough first.