Best Chorizo Pizza Recipes

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TEQUILA-MARINATED SHRIMP PIZZA WITH CHORIZO, ONIONS, BELL PEPPERS, AND CILANTRO PESTO



Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto image

Provided by Food Network

Categories     main-dish

Time 2h43m

Yield 1 large pizza

Number Of Ingredients 60

3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil

Steps:

  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.

MEXICAN CHORIZO PIZZA (TLAYUDA)



Mexican Chorizo Pizza (Tlayuda) image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 10 to 12 appetizer servings

Number Of Ingredients 11

4 tablespoons vegetable oil
5 ounces raw pork chorizo
One 16-ounce canned refried black beans
2 cups instant corn masa
1/4 teaspoon salt
1 tablespoons vegetable oil
1/2 cup Oaxaca cheese
Iceberg lettuce, shredded
Kosher salt and freshly ground black pepper
Crumbled queso fresco
Mexican crema

Steps:

  • For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat. Add the chorizo and cook until crisp, about 6 minutes. Remove from the heat and reserve. In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat. Add the beans and cook until warm, about 5 minutes. Remove from the heat and reserve.
  • For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl. Mix thoroughly by hand to form a soft dough, about 2 minutes. If the dough feels dry, add more water (one tablespoon at a time). Preheat a 12-inch cast-iron skillet. Place a piece of parchment paper on a flat surface. Put half of the dough onto the parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter. Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes. Turn over to cook on the other side.
  • To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough. Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo. Continue to cook for until the cheese is melted, another 2 to 3 minutes. Remove the pizza from the pan onto a round serving platter. Top with the iceberg lettuce. Season with salt and pepper. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema. Cut into 4-inch squares and serve immediately. Repeat with the remaining half of dough and toppings.

CHORIZO PIZZA



Chorizo Pizza image

Make and share this Chorizo Pizza recipe from Food.com.

Provided by MeliBug

Categories     Mexican

Time 30m

Yield 4 pizzas, 4 serving(s)

Number Of Ingredients 9

8 ounces chorizo sausage
1 cup fresh chunky salsa (with corn and beans)
cooking spray
4 (7 -8 inch) flour tortillas
1 cup shredded Mexican blend cheese
1 avocado, halved, pitted, peeled, and sliced
4 green onions, chopped
1/4 cup snipped fresh cilantro
lime wedge

Steps:

  • Preheat broiler.
  • In large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in colander.
  • In small saucepan, heat salsa over medium heat until heated through.
  • Lightly coat large baking sheet with cooking spray. Arrange tortillas, two at a time, on baking sheet. Top each with equal amounts of cheese. Broil 3-4 inches from heat for 2-3 minutes, until cheese is melted.
  • Top each pizza with equal amounts of the warm salsa, cooked chorizo, avocado, green onions, and cilantro.
  • Serve with lime wedges and enjoy this south of the border treat! :D.

CHORIZO PIZZA WITH PEPPERS & MANCHEGO



Chorizo pizza with peppers & manchego image

Use our oven- and barbecue-friendly pizza dough recipe to create a crispy base, then top with Spanish sausage and cheese

Provided by Jennifer Joyce

Categories     Main course

Time 25m

Yield Makes 2 pizzas (serves 4)

Number Of Ingredients 8

½ quantity pizza dough (see recipe in 'goes well with', right), divided into 2 balls
4 cooking chorizo sausages
4-6 peeled plum tomato from a can, drained
100g manchego , shaved (reserve a few shavings to serve)
100g firm mozzarella , cut into 2cm cubes
½ Romero pepper , thinly sliced
pinch of chilli flakes (optional)
2 handfuls spinach leaves

Steps:

  • Prepare the dough following the instructions in our basic pizza dough recipe in 'goes well with', right.
  • Thickly slice the chorizo and pan-fry until crisp. Remove and set aside. Cook one side of the pizzas.
  • Crush 2-3 of the tomatoes with your hands and drain in a sieve, then spread on the cooked side of the pizzas. Top with both cheeses, the pepper and chorizo. Season and add chilli flakes if you like it hot. Grill, covered, until the cheese is melted. Finish with the spinach leaves and shavings of manchego.

Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.3 milligram of sodium

SALSA VERDE PIZZA WITH GOAT CHEESE AND CHORIZO (RICK BAYLESS)



Salsa Verde Pizza With Goat Cheese and Chorizo (Rick Bayless) image

I saw this on Rick Bayless's show "Mexico - One Plate at a Time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh Mexican-style chorizo not the smoked Spanish-style.

Provided by flower7

Categories     Lunch/Snacks

Time 8h55m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces tomatillos, de-husked and rinsed (3 to 4 medium)
1 -2 serrano chili, stems removed
2 large garlic cloves, peeled
6 sprigs fresh cilantro or 6 sprigs parsley, roughly chopped
1/4 cup water
1/4 small white onion, finely chopped
salt, to taste
2 cups all-purpose flour (10 ounces)
1/4 teaspoon instant yeast
1 teaspoon salt
1/2 cup water, at room-temperature
1/3 cup beer (a light lager is good)
2 -3 tablespoons olive oil
4 ounces mexican chorizo sausage, casing removed and cooked thoroughly
1/2 small red onion, thinly sliced
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
2 tablespoons romano cheese or 2 tablespoons parmesan cheese
cilantro or parsley, to garnish

Steps:

  • For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
  • Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
  • Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon.
  • For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.
  • After the dough has raised, heat the oven to 500°F.
  • Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches.
  • Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
  • Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.

Nutrition Facts : Calories 556.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 47.4, Sodium 1085.1, Carbohydrate 55.1, Fiber 3.2, Sugar 3.8, Protein 20.5

MEXICAN PIZZA WITH CHORIZO, MONTEREY JACK CHEESE AND SUN-DRIED TOMATOES



Mexican Pizza with Chorizo, Monterey Jack Cheese and Sun-Dried Tomatoes image

Categories     Cheese     Pork     Tomato     Appetizer     Bake     Super Bowl     Lunch     Sausage     Hot Pepper     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield Serves 12

Number Of Ingredients 11

2 ounces sun-dried tomatoes (do not use oil-packed)
4 tablespoons plus 2 teaspoons olive oil
2 tablespoons balsamic vinegar
3/4 pound pork chorizo, casings removed
1 garlic clove, minced
4 9-inch flour tortillas
1 1/2 cups grated Monterey Jack cheese
4 teaspoons pine nuts, toasted
2 teaspoons dried oregano
1 poblano chili,* sliced into 12 rings
*A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

Steps:

  • Place tomatoes in medium bowl. Add enough boiling water to cover; steep until soft, about 15 minutes. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season to taste with salt and pepper. (Tomatoes can be prepared 1 day ahead. Cover and let stand at room temperature.)
  • Line baking pan with paper towels. Cook chorizo in large nonstick skillet over medium heat until brown, crumbling with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to prepared baking pan to drain.
  • Preheat oven to 350°F. Lightly oil baking sheet. Drain tomatoes, reserving vinaigrette. Sprinkle garlic over 2 tortillas. Sprinkle 1/4 of cheese, 1/4 of chorizo, 1/4 of sun-dried tomatoes, 1 teaspoon pine nuts and 1 teaspoon oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1 tablespoon plus 1 teaspoon oil in large skillet over medium heat. Place 1 pizza in skillet and cook until golden brown on bottom, about 4 minutes. Turn pizza, bottom side up, onto prepared baking sheet. Repeat with remaining oil and pizza.
  • Sprinkle remaining cheese, chorizo and sun-dried tomatoes equally atop pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved vinaigrette over chili rings. Sprinkle remaining 2 teaspoons pine nuts over pizzas. Bake pizzas until bottoms are brown and cheese melts, about 10 minutes. Transfer pizzas to cutting board. Cut each pizza into 12 wedges and serve.

KETO FATHEAD PIZZA WITH CHORIZO AND SALSA



Keto Fathead Pizza with Chorizo and Salsa image

Pizza crust made out of cheese results in a delicious, crispy crust. As far as the toppings go, add as many or as little as you want. What's best of all, it's keto!

Provided by Yoly

Categories     Bread     Pizza Dough and Crust Recipes

Time 35m

Yield 2

Number Of Ingredients 14

1 ½ cups mozzarella cheese, shredded
2 tablespoons cream cheese, softened
¾ cup almond flour
½ teaspoon salt
½ teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper, or to taste
1 egg, beaten, at room temperature
cooking spray
2 ounces Mexican chorizo, crumbled
½ cup mozzarella cheese, shredded
¼ cup salsa
1 tablespoon diced onion
2 tablespoons cilantro leaves for garnish

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
  • Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
  • Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
  • Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
  • Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 17.1 g, Cholesterol 207.2 mg, Fat 64.7 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 23.7 g, Sodium 1902 mg, Sugar 4.4 g

CHORIZO PIZZA BITES



Chorizo Pizza Bites image

Spicy chorizo is paired with cool tomatoes and cotija cheese to create a crowd pleasing appetizer!

Provided by LaDonna Langwell

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 45m

Yield 16

Number Of Ingredients 6

1 (10 ounce) package tube chorizo (such as Cacique®)
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 pound fresh pizza dough
1 cup shredded Monterey Jack cheese, divided (or more to taste)
1 cup crumbled Cotija cheese, divided (or more to taste)
¼ cup chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  • Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
  • Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
  • Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
  • Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
  • Top with minced cilantro leaves.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 15.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 0.6 g, Protein 10.5 g, SaturatedFat 5.5 g, Sodium 620.3 mg, Sugar 2.4 g

AUBERGE CHORIZO, GOAT'S CHEESE AND ONION PIZZA - THIN CRUST



Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust image

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246.

Provided by French Tart

Categories     Lunch/Snacks

Time 32m

Yield 2-4 serving(s)

Number Of Ingredients 16

7 g dry yeast
1/2 teaspoon sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached strong plain bread flour
1/2 teaspoon salt
4 ounces chorizo sausage, sliced thinly
5 ounces goat's cheese, sliced thinly
1 red onion, peeled and sliced thinly
1 tomatoes, thinly sliced
2 -4 tablespoons tomato paste or 2 -4 tablespoons tomato sauce, of your choice
2 teaspoons capers (optional)
2 sun-dried tomatoes packed in oil, chopped finely (optional)
2 ounces grated mozzarella cheese (optional)
salt
fresh ground black pepper
oregano

Steps:

  • Combine the dry yeast, 1/2 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
  • Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor.
  • Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon, and your hands until you have a neat ball.
  • Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
  • Roll out by hand for a 12'' base.
  • Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip.
  • Spread your tomato puree or tomato sauce on top of the pizza dough. Then carefully arrange all the other toppings on top of the paste/sauce, putting the goat's cheese on last. (Or the mozzarella cheese if using.).
  • (Note - if you wish to caramelise your onions first, fry them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar until glazed, soft and slightly sticky. Ready made Onion Confit or Onion Jam also works very well.).
  • Cook in a preheated over 250°C/495°F for 8-12 minutes (times may vary based on different ovens. Fan assisted oven will be quicker!).
  • Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!

GRILLED PIZZA WITH CHORIZO AND TOMATILLO SALSA



Grilled Pizza with Chorizo and Tomatillo Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 pound refrigerated pizza dough
1 small red onion, cut into 1/2-inch-thick rings
6 ounces fresh chorizo, casings removed
1 large poblano chile pepper, seeded and sliced into 1/4-inch-thick rings
2 ears of corn, kernels cut off (about 1 1/4 cups)
Kosher salt
1/2 cup tomatillo salsa
1 cup grated monterey jack cheese
1/2 cup crumbled queso fresco cheese
1/2 cup fresh cilantro

Steps:

  • Preheat a grill to medium. Brush a baking sheet with 1 tablespoon olive oil. Turn the pizza dough in the oil to coat. Add the red onion rings to the baking sheet and turn to coat in the oil. Set aside until ready to grill.
  • Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and chorizo; cook, breaking up the meat with a wooden spoon, until it starts browning, about 2 minutes. Add the poblano and cook until it just begins to wilt and the chorizo is no longer pink, about 3 minutes. Add the corn and cook until tender, about 2 minutes. Season lightly with salt.
  • Arrange the onion rings on one corner of the grill. Grill, flipping, until lightly charred and crisp-tender, 8 to 10 minutes.
  • Meanwhile, stretch and press the pizza dough on the baking sheet into a 10-by-12-inch rectangle. Transfer the dough to the grill (it's OK if it stretches slightly). Cook until golden and marked on the bottom, 3 to 4 minutes. Flip with tongs. Top with the salsa, jack cheese and chorizo mixture. Cover the grill and cook until golden on the bottom, 3 to 4 minutes.
  • Use a large spatula to slide the pizza onto a cutting board. Coarsely chop the onion rings and sprinkle on top of the pizza along with the queso fresco and cilantro. Cut into squares.

Nutrition Facts : Calories 750, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 73 milligrams, Sodium 1885 milligrams, Carbohydrate 65 grams, Fiber 4 grams, Protein 27 grams, Sugar 6 grams

SHRIMP AND CHORIZO PIZZA WITH MANCHEGO CHEESE, TOASTED GARLIC, AND ESCAROLE



Shrimp and Chorizo Pizza with Manchego Cheese, Toasted Garlic, and Escarole image

Categories     Cookies     Salad     Cheese     Garlic     Bake     Shrimp     Fall     Raw     Escarole

Yield makes one 10-inch pizza

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1/4 head escarole (see Note), cut lengthwise through the core
Kosher salt and freshly ground black pepper
One 6-ounce ball Pizza Dough (page 232)
All-purpose flour, for dusting
1/2 pound Manchego cheese, shredded (2 cups)
1/4 pound small shrimp, peeled, deveined, and halved lengthwise
One 2-inch piece hard Spanish chorizo, skin removed, very thinly sliced

Steps:

  • Preheat the oven to 500°F. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
  • Put a large skillet over high heat and coat it with the oil. When the oil is hot, add the garlic and cook, stirring with a wooden spoon, for only 10 to 20 seconds, until it just begins to lightly brown. You have to keep moving the garlic around the pan so it doesn't burn; if it does, start over because nothing is worse than the flavor of burnt garlic. Quickly add the escarole and season with salt and pepper. Cook, turning the escarole over with the spoon, until it wilts, about 1 minute. Remove from the heat, turn out onto a large plate or baking sheet, and allow to cool. If the escarole looks too wet, transfer to a colander and drain in the sink.
  • To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through.
  • Dust a pizza paddle with flour (if you don't have a paddle you can use a rimless cookie sheet as a substitute) and slide it under the dough. Lightly brush the outer edge of the dough with oil to create a sheen on the surface of the crust. An important tip: take care not to get any oil on the pizza paddle or pan, or else when you try to slide the dough off , it will stick.
  • Spread the cheese evenly on the pizza, leaving about a 1/4-inch border. Distribute the shrimp and chorizo evenly over the cheese. Spread the escarole evenly over the top.
  • Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, roughly 10 minutes. Transfer to a cutting board and slice with a pizza cutter.
  • Ingredient note
  • Escarole
  • A wonderfully versatile green, escarole remains one of those vegetables that people aren't sure how to prepare. You can eat escarole raw in a salad, and I love it that way, especially with Creamy Parsley Dressing (page 87), but it's at its best cooked. It's less bitter than its cousins radicchio and chicory, and sautéing it mellows out the flavor, making it sweet and vibrant. Escarole can be pretty sandy when you take it home from the market; luckily it is easy to clean. Cut the escarole crosswise into 1/2-inch-wide strips and put it in a large bowl of water. Swish the water around; the sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put on a kitchen towel to dry. That's it!

SOUTH AMERICAN PIZZA WITH CHORIZO AND CHILI PEPPERS



South American Pizza With Chorizo and Chili Peppers image

Make and share this South American Pizza With Chorizo and Chili Peppers recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces pizza dough, ball (1 pound)
1/2 cup pizza sauce
4 fresh garlic cloves, peeled and finely chopped
1 1/2 cups queso fresco, crumbled
1/2 cup chorizo sausage, cooked and crumbled
4 green onions, chopped
1 large red chili, thinly sliced
1/4 cup fresh cilantro, chopped

Steps:

  • Preheat oven to 500 degrees.
  • Roll the pizza dough on a floured surface and place on a cookie sheet.
  • Spread the pizza sauce over top. Cover with a sprinkling of garlic, then a 1/2 cup of queso fresco. Top with chorizo and green onion, then cover with the remaining cheese and chili slices. Cook until the crust is golden brown (10 to 12 minutes). Garnish with cilantro.
  • Note: I prefer my crust prebaked for a crispier crumb. May need to reduce final cook time.

Nutrition Facts : Calories 21.8, Fat 0.5, SaturatedFat 0.1, Sodium 102.5, Carbohydrate 3.8, Fiber 0.4, Sugar 2.1, Protein 0.7

PIZZA OF ROASTED COD SPIKED WITH CHORIZO, TOMATOES, AND MUSHROOMS



Pizza of Roasted Cod Spiked with Chorizo, Tomatoes, and Mushrooms image

This irresistible recipe for pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

6 tablespoons extra-virgin olive oil, plus more for parchment paper
1 whole cod fillet (3 pounds), thin tail section removed
Fine sea salt
Freshly ground white pepper
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 ounces dry chorizo, quartered lengthwise and cut into very thin slices
2 plum tomatoes, quartered lengthwise and cut crosswise into thin slices
5 button mushrooms, stemmed, cleaned, and thinly sliced
3 cloves garlic, thinly sliced
Cayenne pepper
2 tablespoons chopped fresh Italian parsley
2 scallions, trimmed and very thinly sliced crosswise, white and light-green parts only
1 lemon, cut in half
1/4 cup store-bought clam juice

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper and brush with oil.
  • Place cod on baking sheet and season with salt and pepper. Place chorizo, tomatoes, and mushrooms in alternating rows across the fish until completely covered. Top with garlic and sprinkle generously with cayenne. Sprinkle rosemary, thyme, parsley, and scallions over the fillet; season with salt.
  • Drizzle fish with 6 tablespoons olive oil. Roast, occasionally spooning accumulated oil over the fish, about 5 minutes. Rotate baking sheet, and pour clam juice over cod. Continue roasting until a metal skewer inserted into the fish for 5 seconds goes in easily and feels hot when touched to your lip, 5 to 6 minutes.
  • To serve, spoon any accumulated oil over the fish. Squeeze lemon over fish. Lift parchment paper on one side and gently slide fish onto a hot serving platter.

CHORIZO, MUSHROOM AND ONION PIZZA



Chorizo, Mushroom and Onion Pizza image

My girlfriend made this yesterday for my lunch and it was great. As she was making it I suggested adding some onions and it was a great pizza. But I really enjoy chorizo too. She had dough from a local pizza place, but you could use a store bought crust if you wanted, or even a store bought dough for that matter. We cooked ours right on the grill. We brushed it with minced garlic, pepper and dried oregano and then grilled 5 minutes on each side. Then we removed the pizza and topped it. I like to put a sheet of foil on the grill so when the pizza goes back on to melt the cheese, the bottom will not burn. Now you could easily just follow directions for your favorite pizza crust and do it in the oven. Whatever works best for you. This is a really nice pizza that is just a bit different.

Provided by SarasotaCook

Categories     < 60 Mins

Time 35m

Yield 8 Slices of Pieces, 4 serving(s)

Number Of Ingredients 10

1 prepared pizza crust (or you can make your own)
6 ounces chorizo sausage (Mexican, removed from the casing and sauteed)
1 medium onion, cut in half and thin sliced
8 ounces cremini mushrooms, thin sliced (I think I used a bit more, but use as many as you like)
1/2 cup shredded monterey jack cheese
1/2 cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon ground pepper

Steps:

  • Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain.
  • Now to the same pan, remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust.
  • Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust, dough or from a pizza place. But when I crisp mine up, I like to brush on a mix of olive, garlic, oregano and pepper. Then bake to firm up the crust.
  • Top and Bake -- Top your pizza with the sausage, onion and mushroom mixture and then top with the grated cheeses. On a grill, medium heat; In a oven, 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.

CHORIZO, CAPER & ROCKET PIZZA



Chorizo, caper & rocket pizza image

Capers, rocket and chorizo give this quick pizza a punchy flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1 pack pizza base mix
3 tbsp tomato pizza sauce
2small cooking chorizo , diced
1 tbsp capers , drained
handful cherry tomatoes , halved
handful rocket
olive oil , to drizzle

Steps:

  • Make up the pizza base following pack instructions and put on a baking sheet. Spread over the tomato pizza sauce. Leave to rise in a warm place for 5 mins.
  • Heat oven to 240C/220C fan/gas 9. Put the chorizo in a cold frying pan over a low heat, then gradually increase it - the chorizo should give off enough oil so that you don't need to add any more. Cook for 2-3 mins until it releases its oil and starts to crisp.
  • Scatter the chorizo, capers and tomatoes over the pizza base. Cook for 12-15 mins or until the base is crisp, scatter with the rocket,

Nutrition Facts : Calories 421 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 3.24 milligram of sodium

SHRIMP-AND-CHORIZO PIZZA WITH ESCAROLE AND MANCHEGO



Shrimp-and-Chorizo Pizza with Escarole and Manchego image

Categories     Cheese     Shellfish     Pizza     Brunch     Dinner     Lunch     Bake

Number Of Ingredients 12

1/2 teaspoon honey
1/2 cup warm water
1 1/4 teaspoons active dry yeast
1 1/2 cups bread flour
1 1/2 teaspoons extra-virgin olive oil, plus more for brushing
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 clove large garlic, minced
1/2 head escarole, cut into 1-inch pieces
6 ounces Manchego cheese, shredded (2 cups)
1/2 pound medium shrimp - shelled, deveined, and halved lengthwise
1 1/2 ounces firm chorizo, thinly sliced

Steps:

  • In a large bowl, dissolve the honey in 2 tablespoons of the warm water. Sprinkle the yeast on top and let stand until foamy, about 10 minutes.
  • Add the remaining 6 tablespoons of water, then stir in the bread flour, the 1 1/2 teaspoons of olive oil and the salt until a lumpy mass forms.
  • On a floured work surface, knead the pizza dough until smooth. Transfer to a lightly oiled bowl, cover with lastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
  • Preheat the oven to 500° and set a pizza stone on the bottom of the oven to heat for at least 30 minutes.
  • On a floured work surface, divide the dough in half and roll each half into a ball. Flatten each ball into a 6-inch disk and transfer to a large, floured baking sheet. Cover with plastic wrap and let stand until puffed, about 5 minutes.
  • In a large skillet, heat the remaining 2 tablespoons olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute.
  • Add the escarole and cook, tossing until wilted, about 2 minutes. Season with salt and freshly ground pepper.
  • On a floured work surface, roll out 1 disk of dough to an 11-inch round. Transfer to a floured pizza peel. Lightly brush the edge of the dough with olive oil Scatter half of the Manchego over the dough, leaving a 1/2-inch border at the edge, then top with half of the shrimp, chorizo, and escarole.
  • Slide the pizza onto the hot stone and bake for 5 minutes, or until the crust is browned on the bottom, the shrimp is cooked through, and the other tippings are sizzling.
  • Cut the pizza into wedges and serve immediately.
  • Repeat with the remaining dough and toppings.
  • MAKE AHEAD: The pizza dough can be prepared through dough doubling in bulk and refrigerated overnight. Let the dough return to room temperature before proceeding.

CHORIZO AND REFRIED BEAN GRILLED PIZZA



Chorizo and Refried Bean Grilled Pizza image

Grilling pizza provides more heat than most home ovens, resulting in a crust that's perfectly crisp and browned. Here, Mexican ingredients like beans, cheese, avocado and pickled jalapenos stand in for traditional toppings.

Provided by Food Network Kitchen

Time 30m

Yield 8 servings

Number Of Ingredients 12

6 ounces smoked chorizo, thinly sliced (about 1 1/2 cups)
1 cup refried beans
1 teaspoon chili powder
1 pound prepared pizza dough, at room temperature
All-purpose flour, for rolling
1 tablespoon vegetable oil
1 cup shredded Mexican blend cheese
1/4 cup jarred pickled jalapeno slices, drained
1/2 medium red onion, sliced into thin rings (about 1 cup)
1/2 cup cilantro sprigs
1 small avocado, diced
Lime wedges, for serving

Steps:

  • Preheat a grill over high heat.
  • Cook the chorizo slices in a medium nonstick skillet over medium heat until some of the fat has rendered and the chorizo is crisped, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Mix the refried beans and chili powder in a small bowl until combined and set aside.
  • Stretch and roll the dough on a lightly floured surface into a thin round about 1/4-inch thick and 12 inches in diameter; it's ok if it's not perfectly round. Place on a piece of heavy-duty aluminum foil about 18 inches long. Lift the whole piece of foil and place on the grill. Check the bottom of the dough after 2 minutes as it begins to char, puff and bubble. Rotate one-quarter turn or halfway to evenly cook the bottom. Grill until the bottom of the dough is charred and the pizza is almost cooked through and there is no more raw-looking dough in the center, 4 to 7 minutes.
  • Using the foil, remove the pizza from the grill, brush the top with the oil and flip. Spread the refried bean mixture on what is now the top of the crust, stopping about 1/2 inch from the edge. Sprinkle with the chorizo, cheese, jalapenos and red onions. Using the foil, lift the pizza back onto the grill. Grill until the bottom of the crust is charred and the cheese is melted, 2 to 3 minutes. Remove the pizza from the grill and top with the cilantro and avocados. Slice and serve with lime wedges on the side for squeezing over the pizza.

ORANGE MARMALADE-CHORIZO PIZZA



Orange Marmalade-Chorizo Pizza image

Make and share this Orange Marmalade-Chorizo Pizza recipe from Food.com.

Provided by Gianni 23

Categories     Grains

Time 55m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 9

12 ounces bacon, cut into 1/2-inch pieces (about 15 slices)
12 ounces chorizo sausage, casings removed
1 basic pizza crust
1/4 cup orange marmalade
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 cup dates, coarsely chopped
1 1/2 cups shredded monterey jack cheese (6 oz)
1 large poblano chiles (2/3 cup) or 1 large anaheim chili, seeded, coarsely chopped (2/3 cup)

Steps:

  • Heat oven to 425°F Spray 12-inch pizza pan with No-Stick Cooking Spray.
  • In 12-inch nonstick skillet, cook bacon over medium heat 10 to 12 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain bacon drippings from skillet.
  • In same skillet, cook sausage over medium-high heat 10 to 12 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink. Remove sausage with slotted spoon; drain well on paper towels.
  • Meanwhile, unroll pizza dough (I've had good luck w Trader Joe's) on pan; press dough to edge of pan. In small bowl, mix marmalade, oil and parsley; spread over dough. Bake 8 to 9 minutes or until crust is golden brown.
  • Sprinkle partially baked crust with sausage, bacon and dates. Sprinkle with cheese. Sprinkle chilie over cheese; press gently into cheese.
  • Bake 7 to 12 minutes longer or until crust is deep golden brown.

Nutrition Facts : Calories 1174.5, Fat 90.7, SaturatedFat 34, Cholesterol 170.4, Sodium 2000.7, Carbohydrate 50.3, Fiber 4, Sugar 41, Protein 42.2

CHICKEN-AND-CHORIZO ALFREDO PIZZA



Chicken-and-Chorizo Alfredo Pizza image

Provided by Wanna Make This?

Categories     main-dish

Time 1h30m

Yield One 11-inch pizza

Number Of Ingredients 15

1/2 cup all-purpose flour, plus more for dusting
1 large egg, beaten
1 cup panko breadcrumbs
1 small boneless skinless chicken breast (about 6 ounces)
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons unsalted butter
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 1/3 cups finely grated Parmesan
4 ounces shredded mozzarella (about 1 cup)
3 ounces (about 1 link) Mexican chorizo, casings removed
One 1-pound ball store-bought pizza dough, at room temperature
Store-bought spicy ranch dressing, for drizzling
1 tablespoon roughly chopped flat-leaf parsley leaves

Steps:

  • Place the flour, egg and panko breadcrumbs into 3 separate medium shallow bowls. Season the flour, eggs and panko breadcrumbs with salt and pepper. Sprinkle the chicken with salt and pepper. Coat the chicken in flour, then dip into the egg, letting the excess drip back into the bowl. Coat the chicken in panko.
  • Pour 1/4 inch of canola oil into a medium skillet and heat over medium-high heat. When the oil starts to shimmer, add a few panko breadcrumbs to the oil; if the breadcrumbs immediately start to bubble and brown, then the oil is ready to fry in. Add the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side, depending on the thickness of the chicken. Transfer the chicken to a cooling rack set over a baking sheet.
  • Put the butter in a medium saucepan and melt over medium heat. Stir in the chicken broth and heavy cream. Bring to a simmer; adjust the heat and simmer, stirring occasionally, until the sauce has thickened, 3 to 5 minutes. Turn off the heat and add the Parmesan and 1/2 cup of the mozzarella to the sauce. Stir until the cheeses have melted and the sauce is thickened. Season with salt and pepper.
  • Heat a medium cast-iron skillet over medium-high heat. When the pan is hot, add 1 tablespoon canola oil and swirl the pan to coat. Add the chorizo and cook until lightly browned in spots and cooked through, 4 to 5 minutes, breaking up the meat with a wooden spoon. Use a slotted spoon to remove the chorizo to a bowl.
  • Position a rack on the bottom shelf of the oven and place a large inverted baking sheet on the rack. Preheat the oven to 450 degrees F.
  • Lay out a large piece of parchment paper that fits on top of a second large inverted baking sheet. Lightly dust the parchment paper with flour. Gently stretch out the dough ball into an 11-inch round. Use your fingers to make a 1/2-inch edge around the outside edge of the pizza. Sprinkle the dough with the remaining mozzarella cheese, leaving the edge clean. Spread some of the Alfredo sauce on top of the cheese (you will have some sauce left over) then top with the chorizo. Cut the fried chicken into thin slices and place all over the pizza.
  • Use the inverted baking sheet like a pizza peel and gently push the parchment paper with the pizza on it onto the inverted baking sheet in the oven. Bake the pizza until the crust is deeply browned, the dough is cooked through and the cheese is bubbling, 15 to 20 minutes.
  • Remove the pizza from the oven and drizzle with spicy ranch dressing and sprinkle with the parsley. Cut into 6 pieces and serve immediately.

CHAMORRO CHORIZO PIZZA



CHAMORRO CHORIZO PIZZA image

Categories     Bread     Chicken     Pork     Bake     Kid-Friendly

Yield 4 pizzas

Number Of Ingredients 14

Dough
1 lb - All purpose flour
12 oz - water
¾ t - instant dry yeast
1 ¾ t - salt
Sauce
1 - 28oz can of crushed tomatoes
1 ½ t - salt
2 T - Olive oil
1 ½ T - Dried oregano
Toppings
• 1 pound - shredded mozzarella or other cheese that melts well
Uncooked chorizo
Any pizza toppings of your choice

Steps:

  • Method - Dough Mix all ingredients in a mixer, except the yeast, on low for 2 minutes or until ingredients are combined. Let sit for 20 minutes Add the yeast to the mixture Mix on high for 6-8 minutes Cover bowl and the dough rise until it doubles in size. 2-4 hours depending on the temperature of the room Punch down dough and let rise a second time for 2-4 hours. Punch dough down and form into 4 equal balls. Let sit a least 2 hours. Cover and let sit covered until needed. Method • Preheat oven for at least 30 minutes at the highest temperature • Flatten dough ball into pizza shape by hand or with rolling pin. Use additional flour if need Add sauce Add cheese Add topping Bake in middle of oven on pizza stone or on baking sheet for 10-15 minutes.

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