1 Pizza pan or cookie sheet (if cooking in regular oven)
1 Pizza Cutter
Ingredients
1dough 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.
3.5ouncesChorizouncooked (or Chorizo fresca)
2tablespoonsflourfor work area
1teaspoonolive oilextra virgin
2tablespoonsCotija cheesecrumbled
3ouncesOaxaca cheesegrated (Monterey jack or Mozzarella are suitable substitutes)
2cherry tomatoes
½jalapeno pepperfresh, sliced (remove seeds to reduce spiciness)
2chipotle pepperscanned, sliced
1ounceadobo saucefrom the can of chipotle peppers
6sprigsCilantrofresh
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.