Spicy Chorizo Pizza
Make 2 12" Pizzas
Ingredients:
1 recipe Pizza Dough (click here)
1 C Pizza Sauce (click here)
1/2 T avocado oil
1 link Chorizo sausage
6 oz buffalo mozzarella, sliced
1 1/2 C grated fontina cheese
1/2 C cilantro, chopped
1 link Chorizo sausage
1/4 medium red onion, sliced
16 peppadew peppers, cut in half
Directions:
1. Prepare dough and sauce according to recipe.
2. Heat 1/2 T avocado oil over med-high heat in small saute pan. Remove chorizo from casing, and add to pan. Break meat up with spoon to form crumbles. Cook until meat is cooked through.
3. Preheat oven to 425 degrees.
4. Top each crust with 1/2 C sauce, 3 oz mozzarella, 3/4 C fontina, 1/4 C cilantro, half of the chorizo, half of the onion slices, and half of the peppadews.
5. Place pizzas in preheated oven. Bake for 10-15 min or until cheese is bubbly and crust is crisp.
Notes:
* I prefer chicken chorizo when I can find it, but pork is fine too.
* My stores don’t always carry buffalo mozzarella, fresh mozzarella can be substituted.
Ingredients:
1 recipe Pizza Dough (click here)
1 C Pizza Sauce (click here)
1/2 T avocado oil
1 link Chorizo sausage
6 oz buffalo mozzarella, sliced
1 1/2 C grated fontina cheese
1/2 C cilantro, chopped
1 link Chorizo sausage
1/4 medium red onion, sliced
16 peppadew peppers, cut in half
Directions:
1. Prepare dough and sauce according to recipe.
2. Heat 1/2 T avocado oil over med-high heat in small saute pan. Remove chorizo from casing, and add to pan. Break meat up with spoon to form crumbles. Cook until meat is cooked through.
3. Preheat oven to 425 degrees.
4. Top each crust with 1/2 C sauce, 3 oz mozzarella, 3/4 C fontina, 1/4 C cilantro, half of the chorizo, half of the onion slices, and half of the peppadews.
5. Place pizzas in preheated oven. Bake for 10-15 min or until cheese is bubbly and crust is crisp.
Notes:
* I prefer chicken chorizo when I can find it, but pork is fine too.
* My stores don’t always carry buffalo mozzarella, fresh mozzarella can be substituted.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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