Since pizza first migrated out of Naples, it has become an opportunity for culinary fusion with local cuisines. In our exploration of these delicious combinations, pizza con chorizo stands tall as spicy, flavorful (dare we say) masterpiece derived from the marriage of Hispanic and Italian food!
What is Pizza Con Chorizo?
(also known as Pizza de Chorizo)
Translating to literally “pizza with chorizo”, it would seem there’s really not a lot to talk about other than putting this Western Mediterranean sausage on our pizza. While I guess there’s a little truth to that, there’s certainly so much more to explore!
Origin of Chorizo:
Chorizo, a spicy and flavorful sausage of Spanish and Portuguese origin (specifically the Iberian Peninsula), is known for its robust flavor, which is imparted by spices such as smoked paprika. It has been incorporated into various dishes around the world, adding an extra layer of zest and richness, making it a perfect companion for pizza.
Spanish or Portuguese Pizza Con Chorizo
Although Spanish and Portuguese chorizos have numerous variations (such as how coarse the meat is, smoked vs. not, with blood or without), generally Iberian-style chorizo are more likely to be dried and more like a salami.
If that’s the direction you were thinking, when you came to this page, you should check out our Ibérico Pizza post where we feature an Ibérico Chorizo Pizza with Arugula.
Pizza Mexicana Con Chorizo
Today, I’m making a Pizza with Chorizo that’s of a Mexican variety. As a general rule, Mexican chorizo is bought fresh and uncooked (chorizo fresco). So unlike a dried variety, which you can just slice and eat, in this case you need to cook it first.
What You Need for Pizza Con Chorizo
Ingredients for your pizza with chorizo are going to include:
- Dough ball
- Fresh chorizo sausage (cooked before making the pizza)
- Sauce – we’ll discuss options in a second
- Melting cheese, such as Oaxaca cheese (also known as Quesillo)
- Cotija cheese
- Cilantro
- Mexican Vegetable options:
- Avocado
- Corn
- Tomato
- Zucchini
- Mushrooms
- Chipotle peppers
- Jalapeno peppers
- Dips? Why not?
- Salsa (honestly, this is the better use for salsa with your pizza, as discussed below)
- Mexican creama (or sour cream, if you’re not going traditional)
- Guacamole
Pizza Sauce for Chorizo Pizza
Since this pizza is already a fusion of cuisines, you really have a few choices to make when it comes down to your sauce. There’s absolutely no reason not to use a homemade Italian-style pizza sauce – which is often just tomatoes. The nice part about using a sauce that’s basically just tomatoes is that it will not color the rest of the pizza’s flavor.
Similarly, there’s no reason not to use a basic canned tomato paste or even prepared pizza sauce, if that’s your preference and that’s what is available.
The sauce option that’s going to best feature the chorizo is likely going to simply be olive oil. It is a delicate pairing that will not disappoint.
Mexican Inspired Sauce Variations
But now that we’re going to make a pizza Mexicana con chorizo, why not look to Mexico for some inspiration in the sauce?
Here are a few simple ideas to consider:
- Tomato sauce with chopped cilantro
- Tomato sauce with Mexican Adobo sauce (depending on your spice tolerance, you’ll want to adjust the mix)
- Thick salsa (be sure not to use one that’s very runny, as it will prevent the crust from cooking properly)
- Olive oil a drizzle of Adobo sauce
This last one is what we’re making today, as I think allows a little extra heat and tangy flavors to appear and there.
How to Make Pizza Con Chorizo
Like any pizza, you’re going to start with your dough. With our Pizza de Chorizo fusion dish, there’s no prescribed pizza dough that you “need” to work with (should I have said “knead”? – probably not).
Therefore, you can select any dough recipe you want. You can also cook it any way you prefer.
Today, I’m using a Biga Pizza Dough, well because it’s my favorite! It has a huge, airy texture and the crust is pretty firm. I’m going to cook it in our outdoor pizza oven to get extra puff in the crust – and then there’s something to dip!
Steps to Prepare Your Chorizo Pizza
The first step is to cook your chorizo, since fresh chorizo is packaged raw. I recommend smushing it down flat into a skillet and cooking on low/medium heat. This will prevent a lot of spatter from the grease and make the meat easier to crumble and spread over the dough. Turn over at least once while cooking to ensure it’s fully cooked through.
Next, prepare the rest of your toppings. Measure out your sauce, cheese, slice your vegetables, and generally have everything ready.
Lastly, prepare your dough:
- Preheat your oven.
- Place a light layer of flour on your work surface.
- Place the dough onto the floured work surface.
- Using your hands or a rolling pin, stretch the dough from the center outward trying to keep a uniform thickness.
- Be careful not to get holes in the bottom of your crust. If that happens, you can break off a piece of dough (hopefully from a sticky part) and patch the hole.
- Transfer the dough to an oiled pan or a floured pizza peel, depending on how you plan to cook it.
- Apply your toppings – except cilantro (that goes on after cooking).
A pizza launched from a peel is different than one cooked in a pan. The type of dough and cooking methods will lend different amounts of strength and structure. A pizza launched from a peel into a very hot oven is better off with less toppings.
Pizza Cooking Instructions
We’re cooking with a Solo Stove Pi outdoor pizza oven, but as discussed above, you can choose to use any dough recipe and cooking method you prefer: be it cooked in a pizza oven, indoor oven on or off of a pizza stone, pizza steel, or pizza pan. The biggest variation will be cooking time. If you’re using a wood burning outdoor pizza oven, it’ll take a little effort in managing the wood to get the proper temperature (especially if you’re also making and topping the pizza).
Note that if you are planning to use a pizza stone, it can be hard to launch with a hot oven in front of you. If you’re new at it, you’re far better off starting the pizza on a steel or a cookie sheet and then transferring to it to the pizza stone after about 12 minutes and finishing on the stone.
Cooking Time: Outdoor Pizza Oven
- Cook at >700°F
- 3-4 minutes
- Rotate a quarter turn 4 times.
- Rest for 3-5 minutes before adding cilantro
- Cut and serve immediately.
Cooking Time: Pizza Stone Indoor Oven
- Cook at 450°F on a pizza pan or cookie sheet
- 7 minutes, then rotate
- 7 minutes, then use a spatula to transfer the pizza to the pizza stone
- The top of the pizza should already be browning, in which case turn the oven off.
- Leave in oven for 5 extra minutes (transfer to the pizza stone if you have one).
- Remove and rest for 5 minutes before adding cilantro.
- Cut and serve immediately.
Rotate the Pizza!
If you’re making the same Biga Pizza Dough as I have with the Solo Pi, get the stone to about 800°F degrees at the back (measured with an infra-red thermometer) and the front will generally be above 600°F – and that’s a big difference from front to back. That’s why it’s important to rotate the pizza during cooking. Even in a conventional oven there is still generally variation, so it’s good to rotate your pizza at least once while cooking.
Additional Tips for Pizza With Chorizo
The ratio of ingredients is really based on personal preference. The essence here is to capture and highlight the delicious flavor of chorizo while supplementing it with other flavors – and not overpowering it.
Too much spice is perhaps the biggest risk of missing your goal. A hearty dose of jalapenos, chipotle peppers, great dollops of adobo sauce…you may barely taste your chorizo!
Therefore, I suggest being modest with the amount of potent spices. You can always add more after.
Other tips to consider:
- Not everyone loves cilantro. This can be genetic, so make sure the people you are cooking for like it before using it.
- Cotija cheese is generally best added right after the chorizo and under the “main”, melty cheese. But you can also add it on top after the pizza is cooked. This can be a good way to tame the heat if you find your mouth on fire a little too soon!
- Conversely, if your pizza is not spicy enough, drizzle a little extra adobo sauce on after or use it as a dip!
Pizza Mexicana Con Chorizo Recipe
Equipment
- 1 Outdoor pizza oven Optional
- 1 Pizza Peel Optional
- 1 Skillet
- 1 Basting Brush
- 1 Pizza pan or cookie sheet (if cooking in regular oven)
- 1 Pizza Cutter
Ingredients
- 1 dough ball (such as our Biga Pizza Dough or Easy Peasy Dough) This recipe assumes a 10 ounce dough ball making a pizza 12 inches in diameter.
- 3.5 ounces Chorizo uncooked (or Chorizo fresca)
- 2 tablespoons flour for work area
- 1 teaspoon olive oil extra virgin
- 2 tablespoons Cotija cheese crumbled
- 3 ounces Oaxaca cheese grated (Monterey jack or Mozzarella are suitable substitutes)
- 2 cherry tomatoes
- ½ jalapeno pepper fresh, sliced (remove seeds to reduce spiciness)
- 2 chipotle peppers canned, sliced
- 1 ounce adobo sauce from the can of chipotle peppers
- 6 sprigs Cilantro fresh
Instructions
Pre-cook the Chorizo
- In a skillet, spread out (smush down) the chorizo into a flat layer on the bottom of the pan.
- Cook the chorizo on low-medium heat for about 5 minutes.
- Use a spatula to "flip" over the chorizo to cook the other side and cook for another 5 minutes until dark red.
- Remove from heat and proceed to preparing the dough.
Prepare Your Dough
- Preheat the oven
- Stretch/roll out the pizza dough to make a pizza ~12 inches in diameter
- If you use a pizza pan, add thin coat of olive oil.
- If using a pizza peel, flour the peel so the dough won't stick.
Prepare the Ingredients
- Have all of your toppings ready to apply, including slicing all of your peppers.
Prepare the pizza
- Place the dough on the peel or pan. You may need to straighten the edges with your fingers.
- Pour the olive oil onto the center of your pizza dough.
- Pour the adobo sauce into the oil.
- Use a brush to spread the olive oil & adobo evenly across the entire pizza.
- If the chorizo is cool enough to touch, use your fingers to distribute it evenly over the pizza dough.
- Sprinkle the Cotija cheese evenly across the pizza.
- Sprinkle the Oaxaca (melty) cheese evenly across the pizza.
- Add the sliced peppers, tomatoes, and any other ingredients on the pizza.If you are adding cilantro, put that aside until the pizza is cooked.
Cooking Time: Pizza in an Indoor Oven
- Cook at 450°F on a pizza pan or cookie sheet
- 7 minutes, then rotate
- 7 minutes, then use a spatula to transfer the pizza to the pizza stone
- The top of the pizza should already be browning, in which case turn the oven off.
- Leave in oven for 5 extra minutes (on a pizza stone if you have one)
- Remove and rest for 5 minutes.
- If you are going to add cilantro add that to the top now. You can use whole leaves or cut into smaller sections.You can add extra adobo sauce or extra Cotija cheese to taste.
- Cut then serve immediately.
Cooking Time: Outdoor Pizza Oven
- Cook at >650°F (unless the crust is very thin, in which case ~900ºF)
- 4-6 minutes
- Rotate a quarter turn 4 times.
- Remove and rest for 3 minutes.
- If you are going to add cilantro add that to the top now. You can use whole leaves or cut into smaller sections.You can add extra adobo sauce or extra Cotija cheese to taste.
- Cut then serve immediately.
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.
Chorizo on pizza is such a brilliant idea. I like using a spicy chorizo with sweet red peppers (no heat in the peppers), which strikes the perfect balance for me. I also like the salty cotija cheese.