Chorizo ​​Pizza – The Bold Gourmet

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Filled with chorizo, roasted red peppers, olives, queso fresco, and more, this Mexican-style pizza is out of this world! Deep-dish and baked in a cast iron skillet, this chorizo ​​pizza recipe is sure to be a total hit!

Have you ever tried making pizza in a cast iron skillet? If not, you’re in for a real treat. It makes the pizza crust even crispier on the outside. And those fluffy white things on chorizo ​​pizza that look like marshmallows? That’s Queso Fresco, a fresh Mexican cheese made from whole milk. But I guess you could almost think of them as a salty version of marshmallows, because they’re also slightly charred on the outside and slightly oozy on the inside and they’re so good!

Pizza is always a welcome dish, whether for a casual family dinner, a gathering of friends, or for game day. You can make it any size you like: a larger one 12 inch cast iron skillet You’ll be making a thick-crust pizza that will easily serve 4 people, or you can use a 6-inch pan to make individual slices (and more), which is always fun. Of course, if they insist on a 12-inch pizza all to themselves, you can do that, too. (Just have a pizza stretcher handy.)

Whether you prefer a thick or thin crust, this option is totally customizable, and the cast iron skillet method is perfect for both. Want a thinner crust? Use a large skillet, or just use less crust. Want a thick crust? Use the recommended 12-inch skillet. And as I mentioned, you can make individual 6-inch pizzas by simply halving the recipe.

Whichever option you choose, you’ll love how easy this dough is to make, its incredible texture, and the power of flavors that this cast iron skillet Mexican chorizo ​​pizza packs.

Chorizo ​​pizza Ingredients

Sausage

If you really want your chorizo ​​pizza to taste amazing, make it yourself – it’s so easy! And it freezes really well. I like to freeze it in 1/4 to 1/2 pound portions so I can conveniently grab what I need. Get my homemade recipe SausageTrust me, you have to prepare it. Don’t give a damn about how unappetizing it looks. Sometimes, appearance really is overrated. Mexican chorizo ​​is the perfect example of this truth.

In that homemade chorizo ​​recipe post you’ll also read about the tragic end of my relationship with store-bought chorizo ​​and hear me sing a sad love song about breaking up. Yes, it’s pretty dramatic. I’m finally over it.

Fresh Cheese

I wanted to avoid the typical Mexican cheese blend options and mozzarella, so I went with something more traditionally Mexican. Queso fresco, a fresh whole milk cheese. It’s the perfect choice for this pizza. It bakes up nicely with a golden brown exterior and a soft, gooey interior.

Some other flavor twists on this Mexican chorizo ​​pizza include:

• roasted red peppers to give it color and a wonderful dimension of smoky flavor that echoes the spicy notes of chorizo ​​(to make your own, check out my tutorial on How to roast red peppers)
• sliced ​​black olives
• caramelized onions (That makes practically everything taste better.)
• diced tomatoes
• ketchup
• fresh cilantro

The next thing I was looking for was a good crust, so I used a cast iron skillet. I sprayed the bottom of the pan with olive oil before placing the dough in. That accomplishes two things: it allows the oil to penetrate the dough as it bakes to infuse it with flavor and moisture, while also creating a wonderfully crispy base and chewy interior. The cast iron skillet method also allows you to pile on the toppings for an amazing deep-dish pizza. Mmmmm.

Chorizo ​​pizza recipe

Let’s get started!

Make the dough by dissolving the yeast and sugar in the warm water and letting it sit for 5 to 10 minutes or until foamy. Place the flour and salt in the bowl of a stand mixer fitted with a dough hook and create a well in the center. Pour the yeast mixture into the well along with the olive oil. Knead on the “bread” setting (“2”) until the mixture comes together and then knead for another 3 to 5 minutes or until the dough comes together into a ball. Remove the ball, drizzle the bowl with a little olive oil, place the ball back in the bowl and cover loosely with plastic wrap. Let it rest in a warm place for 30 minutes. The dough is ready.

Pour a couple tablespoons of olive oil into a 12-inch cast iron skillet (I use and like This Lodge skillet). Spoon the dough into the pan and use your fingers to spread it evenly throughout the pan and up the sides. Let it rest for a couple of minutes before adding the filling, then stretch the dough back into place as needed. Cover loosely with cling film and let it rest in a warm place for another 10 minutes.

Spread with tomato sauce and add the ingredients: caramelized onions, tomatoes, chorizo, fresh cheese, roasted red peppers and black olives.

The pizza is ready for the oven.

Bake on the center rack of a preheated 450 degree F oven for about 15 minutes or until crust is golden brown.

As soon as it comes out of the oven, we brush the dough with a little olive oil.

If you prefer, you can also spread it with your favorite garlic butter.

Let the pizza rest for 5 minutes and then sprinkle with some chopped cilantro.

The pizza will come out easily. Transfer to a platter to slice and serve, or slice on the platter and serve.

Enjoy!

Chorizo ​​pizza

Do this and your taste buds will thank you!

Preparation time 45 minutes minutes

Cooking time 15 minutes minutes

Total time 1 hour hour

Course Main course

Kitchen Mexican

Servings 4 portions

Calories 748 kcal

• For the pizza dough:
• 3/4 cup warm water
• 2 Teaspoons yeast
• 1 teaspoon sugar
• 1 Teaspoons salt
• 2 cups all purpose flour
• 1 tablespoon olive oil
• For the pizza ingredients:
• 8 ounces Shredded and Fried Mexican Chorizo ​​(I highly recommend Easy Homemade Mexican Chorizo)
• 1 large yellow onion cut in half into thin slices, then caramelized for 15-20 minutes in 2 tablespoons of butter
• 3/4 cup tomato sauce combined with 3/4 teaspoon dried oregano
• 1 large roma tomato ,cut into cubes
• 8 ounces Fresh Cheese shredded or diced
• 1/3 cup roasted red peppers bell peppers diced
• 1/4 cup sliced ​​black olives
• 1/4 cup chopped fresh cilantro

• To make the pizza dough: Prepare the dough by dissolving the yeast and sugar in the warm water and letting it rise for 5 to 10 minutes or until foamy. Place the flour and salt in the bowl of a stand mixer fitted with a dough hook and form a well in the center. Pour the yeast mixture into the well along with the olive oil. Knead on the “bread” setting (“2”) until the mixture comes together and then knead for another 3 to 5 minutes or until the dough forms a ball. Remove the ball, drizzle the bowl with a little olive oil, place the ball back in the bowl and cover loosely with plastic wrap. Let it rise in a warm place for 30 minutes. The dough is ready. During the last few minutes of rising, preheat the oven to 450 degrees F.

• To make the pizza: Pour a couple of tablespoons of olive oil into a 12 inch cast iron skillet (Also brush a little oil on the sides of the pan.) Place the dough inside and use your fingers to spread it evenly throughout the pan and up the sides. Let it rest for a couple of minutes before adding the filling, then stretch the dough into place as needed. Cover loosely with plastic wrap and let it rest in a warm place for another 10 minutes.
• Spread with tomato sauce and add the ingredients: caramelized onions, tomatoes, chorizo, fresh cheese, roasted red peppers and black olives.Bake on the center rack of the oven for about 15 minutes or until the crust is golden brown.As soon as you take it out of the oven, brush the dough with a little olive oil. If you prefer, you can also brush it with your favorite garlic butter.Let the pizza rest for 5 minutes and then sprinkle with some chopped cilantro.The pizza will come out easily. Transfer to a platter to slice and serve, or slice on the platter and serve.

*This is for a THICK crust. If you prefer a thinner crust, simply use a little less dough or use a larger pan.
*Caramelized onions and chorizo ​​can be made well in advance and refrigerated until ready to use, or they can be made while the dough is rising, hence the 15 minute cooking time (for the pizza only). The dough can also be made ahead, wrapped in cling film and refrigerated until ready to use. Let it sit at room temperature for 30 minutes before using.

Calories: 748kcalCarbohydrates: 60gramProtein: 34gramFat: 41gramSaturated fat: 16gramCholesterol: 89mgSodium: 2245mgPotassium: 668mgFiber: 5gramSugar: 6gramVitamin A: 880International UnionVitamin C: 12.8mgCalcium: 356mgIron: 4.7mg

Keyword Chorizo ​​pizza, Mexican style pizza

Originally published on January 22, 2017

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet, where you’ll find mouthwatering originals, reimagined classics, and simply delicious dishes from around the world. I’m originally from Germany, then grew up in England, traveled the world, and now live in the U.S. From my globally influenced kitchen, I invite you to travel the world through your taste buds.

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