Spanish Chorizo Pizza Recipe Recipes Recipe For Banana

CHORIZO PIZZA

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.

SPANISH PIZZA WITH CHORIZO AND PEPPERS

Steps:

• In a small bowl, sprinkle the yeast and sugar over the warm water and gently stir. Let sit until the yeast starts to foam, about 5 minutes.
• Dump the mixture into a stand mixer. Add the salt and olive oil. Turn the mixer to the lowest speed and gradually add in 1 cup of the flour, mixing until most of the lumps disappear, about 30 seconds. Slowly add in 1 cup flour and mix until just combined.
• Sprinkle 1/4 cup flour on a pastry board or the countertop. Turn the pizza dough onto the work surface and knead in the remaining 2 cups flour. Continue to knead for a total of 5 minutes.
• Coat a clean bowl with olive oil. Move the dough to the bowl and turn to coat with oil. Cover with a towel, then place a plate on top. Let the dough rise in a warm place until double in size, about 1 hour.
• In a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and saute for 2 minutes, until fragrant. Add the tomato sauce, bring to a simmer, and cook for another 5 minutes, until the sauce begins to thicken. Set aside to cool until the dough finishes rising.
• Preheat the oven to 450°F (230°C).
• After the dough has risen, punch it down and divide it in half. Roll one half into a 12-inch round and place it on a baking sheet.
• Spread half of the tomato sauce over the round, leaving a 1/2-inch border. Sprinkle with half of the mozzarella cheese. Top with half each of the chorizo, poblanos, and bell pepper.
• Bake the Spanish pizza for 15 to 20 minutes until the crust is lightly browned. While the first pizza is baking, prepare the second. As each pizza comes from the oven, top it with half of the Manchego cheese, slice, and serve.

GRILLED PIZZA WITH CHORIZO AND TOMATILLO SALSA

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.

MEXICAN CHORIZO PIZZA (TLAYUDA)

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 BITES

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.

CHORIZO MEXICAN BREAKFAST PIZZAS

Steps:

• Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat 4 to 5 minutes or until brown; drain.
• On 1 large or 2 small cookie sheets, place flatbreads. Spread each with 2 tablespoons salsa. Top each with half the chorizo, beans, tomatoes, corn and Cheddar cheese.
• Bake about 8 minutes or until cheese is melted. Sprinkle each with half the cilantro and cotija cheese; cut into wedges. Serve immediately.

CHORIZO SUPREME PIZZA

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.

SPANISH CHORIZO

Steps:

• Grind meat and fat separately through the coarse disk and mix together.
• Place in a LARGE bowl.
• Sprinkle remaining ingredients on meat mix thoroughly.
• Cover with plastic wrap and cure in the fridge for 24 hours.
• Remove from fridge and give meat mixture another good stir.
• Prepare casings and stuff with meat.
• Tie off in 4 inch links.
• Hang to dry for 8 weeks.

CHICKEN AND CHOURICO PIZZA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
• Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
• Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan.
• Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture.
• Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.

SALSA CHORIZO PIZZAS

Steps:

• In a large bowl, combine the salsa ingredients; set aside. , Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned. , Remove from the grill. Top the grilled side of each pizza with 1/2 cup cheese, 1/4 cup chorizo and 1/2 cup salsa. Return to the grill. Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted. Refrigerate remaining salsa.

CHORIZO PIZZA WITH PEPPERS & MANCHEGO

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.