CHORIZO PIZZA WITH PEPPERS & MANCHEGO
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
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
CHORIZO SUPREME PIZZA
Create a pizza that's supremely delicious! Try our Chorizo Supreme Pizza, a spicy and flavorful pizza everyone will love. Crumbled chorizo, strips of red pepper and mushrooms make this supreme pizza one you will not want to miss out on.
Provided by My Food and Family
Categories Home
Time 44m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 425ºF.
- Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
- Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
- Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 880 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 3 g, Protein 16 g
CHORIZO PIZZA
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
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.
CHAMORRO CHORIZO PIZZA
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.
MEXICAN CHORIZO PIZZA (TLAYUDA)
Provided by Marcela Valladolid
Categories main-dish
Time 1h
Yield 10 to 12 appetizer servings
Number Of Ingredients 11
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.
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