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Grilled Chorizo Pizza

Grilled Chorizo Pizza

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medium green pepper, sliced


Spanish chorizos (from Spain) chopped


tablespoons Worcestershire sauce


teaspoon freshly ground black pepper


pound prepared pizza dough (look for it in refrigerated foods section of your supermarket)


cup prepared tomato sauce


slices Monterey Jack cheese, chopped


oz shredded mozzarella cheese (2 cups)

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  • 1

    Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the onions and peppers until the onions are soft and translucent, about 5 to 6 minutes.

  • 2

    Add chorizo and cook, crumbling the sausage with a wooden spoon as it browns, until chorizo is browned on all sides and well crumbled, about another 2 to 3 minutes. Stir in the Worcestershire sauce, pepper and remove from heat.

  • 3

    Heat your grill to medium high.

  • 4

    Using your hands, pat and spread the pizza dough until it is 1/4-inch thick. Brush one side with olive oil and put it, oil side down, onto the grill. Brush some more oil on top and close the cover. Cook until the bottom is browned and the top is set, about 5 minutes. Flip the crust over and cook on the other side until browned, about another 3 minutes. At this point you can remove it from the heat and set it aside until your guests arrive.

  • 5

    Spread a thin layer of tomato sauce onto the crust and add an even layer of the chorizo mix. Top with some Monterey Jack and mozzarella cheese. Put the pizza back on the hot grill, close the cover, and cook until the cheese is melted and bubbling, about 5 to 6 minutes.

No nutrition information available for this recipe

More About This Recipe

  • George DuranWhen I first heard about grilling raw pizza dough, I was more than a little intimidated. But you have my word—not only is it easier than it looks—it’s faster and tastier than making it in your oven!

Recipe Summary

  • 1 ½ cups mozzarella cheese, shredded
  • 2 tablespoons cream cheese, softened
  • ¾ cup almond flour
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper, or to taste
  • 1 egg, beaten, at room temperature
  • cooking spray
  • 2 ounces Mexican chorizo, crumbled
  • ½ cup mozzarella cheese, shredded
  • ¼ cup salsa
  • 1 tablespoon diced onion
  • 2 tablespoons cilantro leaves for garnish

Preheat the oven to 400 degrees F (200 degrees C).

Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.

Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.

Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.

Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.

Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

Spanish Style Grilled Pizza with Manchego & Chorizo – El Classico!

From Picasso to Dali to Xavi and Iniesta, Spain has had it’s share of world famous creators and inspirators (what’s that? Xavi and Iniesta can’t hold a candle to Picasso and Dali? How many European and World cups did they win? Thought so!). However, when it comes to pizza most do not associate the Spaniards with this Italian classic but don’t underestimate the power of Spanish pizza as the Iberian nation’s traditional ingredients can make any entree or recipe a mouth-watering one. Today I’m sharing my Spanish style pizza with Manchego cheese, chorizo, and pimientos on the grill over pecan and oak charcoal wood, which may give you a new idea on how to prepare pizza with a Spanish twist (even if you don’t speak Spanish)!

To begin our Spanish style pizza, we need to prepare the dough and traditional Spanish pizza is much like Roman pizza, which means very thin. To make things easier I used my homemade dough recipe but purchased all Spanish products in chorizo, Manchego cheese, pimientos and added fresh Italian parsley since Spanish parsley is hard to find near where I live. If you can’t find Spanish chorizo it is better to use Portuguese Linguiça as it is more like it’s Iberian neighbors in texture and flavor than chorizo from Mexico or Central or South America. For the sauce I prepared a traditional marinara sauce but if you want to give it a little zest (like a Xavi-Iniesta golasso – you knew I was coming back to them, didn’t you?), add sweet Spanish paprika with fresh parsley, garlic and Spanish olive oil for several minutes before adding crushed tomatoes, cooked at low heat for 90 minutes-to-2 hours. Once we have our dough ready, lay out on the pizza stone and dress sauce, then add chopped fresh parsley before shredding Manchego cheese. Add chopped chorizo and pimientos (Spanish roasted red peppers) then a drizzle of Spanish olive oil and you’re ready to go!

Now get your wood charcoal fire going with hardwood lump charcoal and pecan and oak wood chunks. Once they’re grey, add to the grill pit and position your grates to hold the pizza stone evenly across the wood charcoal (you can manipulate the heat by opening your grill fans and changing the distance under the pizza stone from the fire). Close the grill and let the Spanish pizza cook for 20 minutes and once the crust becomes a golden brown on the bottom, it’s ready to be devoured! Let it cool for a few minutes and then you’re ready to serve. So there you have it, Spanish style pizza from Paggi Pazzo, Salud mi amigos!

Spanish Style Pizza Recipe on the Grill

Prep time: 3 hours
Cook time: 25 min
Total time: 3 hours 25 mi
Yield: 8 slices

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