This chorizo pizza is an easy and flavorful homemade pizza that brings a touch of heat, smoky savory notes, and a bright tomato finish. Ready in around 30 minutes, it’s ideal for a fast, satisfying dinner. The standout elements are the bold chorizo sausage and fresh toppings that upgrade a basic pizza into something special.
Use your preferred base and sauce: homemade pizza dough or a store-bought crust will both work. A classic pomodoro, an arrabbiata for extra heat, or a roasted red pepper sauce are all great partners for the spicy chorizo. Adjust toppings to match your taste.
⭐️ Why This Chorizo Pizza Recipe Is The Best
- Unique Flavor Profile: Spicy chorizo pairs beautifully with tangy tomato sauce and melted cheese.
- Quick and Easy: A simple, efficient process gets you oven-fresh pizza fast.
- Versatile: Easy to adjust spice level and swap toppings for different preferences.
🧾 Ingredients You Need For Chorizo Pizza
- Chorizo Sausage: The flavor anchor—spicy and smoky.
- Tomato Sauce: Provides a bright, tangy base.
- Cheese: Melts into a creamy layer; mozzarella is classic.
- Red Peppers and Red Onion: Add sweetness and texture.
- Cilantro: Finishes the pizza with fresh, herbaceous brightness.
- Pizza Base: Store-bought, prebaked, or homemade will all work. Naan can also be a quick alternative for a thinner, ready-to-use base.
See the recipe card below for exact quantities.
What type of chorizo is best to use for this pizza?
Dry, cured chorizo that slices like salami or pepperoni is ideal because it’s ready to place on the pizza without pre-cooking and contributes concentrated flavor. Fresh chorizo should be cooked before using to remove excess grease and ensure it’s thoroughly done.
Homemade Pizza Dough vs. Prebaked Pizza Dough
Homemade Pizza Dough
- Advantages:
- Customizable: Control thickness and texture.
- Freshness: Homemade dough offers a distinct aroma and flavor.
- Considerations:
- Time-Consuming: Requires kneading and rising time. Making a batch to freeze saves time for future pizzas.
How to Use: If using homemade dough, allow extra prep time. Roll the dough before following the chorizo pizza steps for topping and baking.
Prebaked Pizza Dough
- Advantages:
- Convenience: Ready to use and time-saving.
- Consistent Results: Often more predictable texture.
- Considerations:
- Less Customizable: Thickness and flavor depend on the product.
- Shelf Life: Check expiration dates and storage guidance.
How to Use: With prebaked crusts you can skip pre-baking—simply add sauce and toppings and reduce bake time as needed per package directions.
📖 Substitutions & Variations
- Try whole wheat or gluten-free dough for a different nutrition profile.
- Swap chorizo for spicy Italian sausage or pepperoni for a comparable savory kick.
Additional Toppings to Try
- Sliced black olives
- Diced jalapeños
👩🏻🍳 Step By Step
- Preheat Oven: Heat to a high temperature for a crisp crust. A pizza stone gives the best results.
- Prepare Dough: Roll out the dough and place it on a baking sheet or peel. For extra crispiness, pre-bake 3–5 minutes.
- Apply Sauce: Spread tomato sauce evenly, leaving a small rim for the crust.
- Add Toppings: Layer cheese, chorizo, and vegetables evenly. Precooking fresh chorizo helps reduce excess grease.
- Bake: Bake until the crust is golden and cheese is bubbly. Rotate halfway for even browning.
🍯 Storage
- Fridge: Wrap leftovers in foil or plastic and refrigerate up to 4 days.
- Freezer: Freeze individual slices in sealed containers for up to 2 months.
- Reheat: Warm in a preheated 350°F oven for 5–10 minutes for best texture.
💡 Top Tips
- Choose high-quality ingredients for a richer final flavor.
- Mix cheeses—mozzarella plus a bit of cheddar, gouda, or provolone—if you want more complexity.
❓FAQ
Choose a milder sausage or reduce the amount of chorizo to tone down the heat.
Cured or dry chorizo can be used uncooked since it’s already preserved. Fresh chorizo should be cooked first to remove excess fat and ensure it’s fully cooked.
Absolutely—mozzarella is traditional, but mixing in cheddar, provolone, or gouda changes the flavor and texture in appealing ways.
Swap in another spicy sausage or use a milder sausage and add smoked paprika or chili flakes to mimic chorizo’s flavor.
Sauces for Pizza
Choose a sauce that complements the chorizo: a simple tomato sauce, a spicy arrabbiata, or a roasted red pepper sauce all pair well.
If you try this recipe, please leave a comment and rating. I love hearing feedback and suggestions for variations.
Spicy Chorizo Pizza
Ingredients
- 1 pound pizza dough, store-bought or homemade
- 1 cup tomato sauce
- 1 to 1.5 cups shredded mozzarella cheese
- 10–20 slices of chorizo sausage (mild or spicy)
- Olive oil, for brushing
- 1 teaspoon dried oregano (optional)
- ½ teaspoon garlic powder (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
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Preheat the Oven: Preheat to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
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Roll Out the Dough: On a floured surface, roll the dough to your desired thickness and transfer to a peel or parchment-lined baking sheet.
Top the Dough:
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Spread tomato sauce evenly, leaving a small border for the crust.
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Sprinkle shredded mozzarella evenly over the sauce.
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Arrange chorizo slices on top of the cheese.
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Season and Oil: Brush the crust lightly with olive oil and sprinkle oregano and garlic powder if desired.
Bake:
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If using a pizza stone: Slide the pizza onto the stone and bake 10–12 minutes until crust is golden and cheese is bubbly.
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If using a baking sheet: Bake 12–15 minutes or until the pizza is cooked through and cheese is slightly browned.
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Serve: Let the pizza cool slightly, garnish with fresh basil or parsley, slice into 8 pieces, and serve immediately.
Notes
- Pizza Dough: If using store-bought dough, bring it to room temperature for easier shaping.
- Tomato Sauce: A thicker sauce helps prevent sogginess; simmer thin sauces to reduce if needed.
- Chorizo: Use cured slices for quick assembly. If using fresh chorizo, precook to remove excess grease.
- Cheese: Adjust quantities or mix cheeses to suit your preference.
Nutrition
| Carbohydrates: 29g
| Protein: 8g
| Fat: 5g
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