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
CHICKEN-AND-CHORIZO ALFREDO PIZZA
Provided by Wanna Make This?
Categories main-dish
Time 1h30m
Yield One 11-inch pizza
Number Of Ingredients 15
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.
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.
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 PIZZA BITES
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
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
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.
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5/5 (3)Total Time 1 hr 44 minsCategory Friday Night DinnersCalories 850 per serving
- For the tomato ragù, put all the ingredients in a saucepan, bring to the boil, then simmer gently for about 1 hour or until thickened and reduced by half. Set aside to cool.
- Heat the oven to its highest setting with either a pizza stone or a heavy baking sheet inside to heat up.
- Transfer a prepared pizza base, still on its baking paper, to a baking sheet, then top it with a third of the ragù, spreading it to within 2cm of the edges. Add a third of the chorizo, capers, olives and mozzarella.
- Using the baking paper to help you, slide the pizza onto the hot stone/baking sheet. Cook for 6-8 minutes or until the dough is puffed at the edges and golden. Remove<span class="Apple-converted-space the pizza, leaving the stone/sheet to heat up for the next one.
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