This Recipe includes
|Medium-crust pizza dough – any type of short-crust pizza dough.|
|Chorizo sausage – preference for dried Spanish chorizo|
|Chopped bell peppers – any type of red, green or yellow bell peppers.|
|Shredded cheese – a second hard cheese such as emmental, gruyere, cheddar, etc. for a doubly cheesy flavor|
|Parmesan cheese – grated parmesan|
Accents for the sauce:
|Tomato sauce – any type of tomato sauce or coulis. You can also use this marinara sauce recipe.|
|Garlic – garlic powder or flakes|
|Dried basil – dried basil leaves, or fresh basil if you prefer.|
|Oregano – dried oregano herb.|
|Salt and pepper|
- Spanish chorizo is a dried cured sausage, while Mexican chorizo is a fresh sausage with ground meat. I’m using a dried Spanish chorizo, but you can use whichever you prefer. If you are using Mexican chorizo, be sure to cook it on a stovetop beforehand, as it will not cook entirely on the pizza.
- I like to add the cheeses on top of the pizza partway through the cooking process, after the dough has partially risen, so that the cheese doesn’t burn.
Why we love it
If you’re looking for a quintessential Spanish dish, then this recipe is for you. It’s a simple pepper pizza but the combination of smoky chorizo, tangy red and green peppers and salty cheese all melding together for a ton of flavor.
The star of this pizza of course has to be the chorizo sausage. The spanish chorizo is a dried sausage that is heavily seasoned, and comes in mild and spicy variations.
Now the Mexican chorizo also comes in spicy variations, but the big difference is that it has fresh meat in it, and needs to be cooked beforehand. It will not cook entirely on the pizza, as the dough and the cheese will cook faster than the chorizo.
If using Mexican chorizo, cook it on a saucepan at medium heat for about 5-7 minutes before putting it on the pizza.
What to serve with it?
How to store it?
You can make this Spanish pizza with chorizo and peppers a few hours in advance and just put back in the oven or in the microwave before serving.
I wouldn’t advise freezing it, though. If the dough isn’t made to be frozen, it could become soggy and lose its flavor depending on the dough you use.
Spanish pizza with chorizo and peppers
- 1 pizza crust base
- 1/4 lb of chorizo sausage 10-12 thinly sliced pieces
- 1/2 cup of chopped peppers
- 2 tablespoons of grated parmesan
- 50 g of shredded cheese emmental, gruyere, cheddar, etc.
For the tomato pizza sauce
- 3/4 cup of tomato sauce or coulis
- pinch of garlic powder
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- pinch of salt and pepper
- Spread the pizza crust dough in a baking pan and lightly fold the corners to avoid sauce overflow.
- In a mixing bowl, mix in the tomato sauce with the spices and herbs and blend well.
- Chop the chorizo into thin slices, and peppers into small strips.
- Preheat the oven to 410°F (210°C).
- Spread some of the tomato sauce mixture onto the pizza base.
- Spread chorizo and peppers across the pizza.
- Place the pizza in the oven for 15 minutes until the dough rises halfway.
- Remove from the oven, and add the cheeses.
- Place the pizza back in the oven for 10 minutes or until it looks cooked.
- Serve while warm.
Other sausage recipes
- Instant pot paella
- Instant pot sausage rice
- Air fryer sausage and veggies
- Sausage and egg frittata
- German White Sausage (Weisswurst)
If you enjoyed that, check out our other classic recipes that you can make easily. Bon appétit!