Salsa Chorizo Pizzas Recipe

5 1 1
Salsa Chorizo Pizzas Recipe
Salsa Chorizo Pizzas Recipe photo by Taste of Home
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Salsa Chorizo Pizzas Recipe

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5 1 1
Publisher Photo
Grilled pizza is a snap when starting with frozen bread dough. This version with a Mexican twist features a fresh homemade salsa and chorizo, a highly seasoned, coarsely ground pork sausage.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Grill: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Grill: 5 min.

Ingredients

  • SALSA:
  • 3 cups chopped seeded tomatoes
  • 1 medium onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1/3 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • PIZZAS:
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3 tablespoons olive oil
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 1/2 pound chorizo, cooked and crumbled

Directions

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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salsa Chorizo Pizzas in Backyard Living May/June 2006, p23

  • SALSA:
  • 3 cups chopped seeded tomatoes
  • 1 medium onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1/3 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • PIZZAS:
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3 tablespoons olive oil
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 1/2 pound chorizo, cooked and crumbled
  1. In a large bowl, combine the salsa ingredients; set aside.
  2. 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.
  3. 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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salsa Chorizo Pizzas in Backyard Living May/June 2006, p23

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justmbeth User ID: 1196484 162367
Reviewed Sep. 18, 2011

"Absolutely loved these! A new favorite!"

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