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+ servings
Pizza con chorizo

Pizza Mexicana Con Chorizo Recipe

Todd Mitchell
A savory fusion of Mexican Chorizo and other Mexican toppings in pizza form.
5 from 1 vote
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian, Mexican
Servings 2 people
Calories 799 kcal

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.
    Uncooked chorizo
  • 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.
    Cooking the raw chorizo in a skillet.
  • 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.
    Adding cotija cheese
  • 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.
    Pizza con chorizo topped and ready to cook.

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)
    Pizza con chorizo in the pizza oven
  • 4-6 minutes
  • Rotate a quarter turn 4 times.
  • Remove and rest for 3 minutes.
    Pizza with Chorizo
  • 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.
    Pizza con chorizo
  • Cut then serve immediately.

Nutrition

Calories: 799kcalCarbohydrates: 84gProtein: 33gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 61mgSodium: 4041mgPotassium: 126mgFiber: 5gSugar: 13gVitamin A: 860IUVitamin C: 11mgCalcium: 132mgIron: 6mg
Keyword Chorizo, Mexican Pizza, pizza
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