Introduction

This Flavorful Green Chile Pizza with Chorizo Sausage is a spicy and savory treat perfect for pizza lovers looking to try something new. Combining the smoky heat of roasted green chile with rich, pre-cooked Mexican chorizo, this pizza offers a delicious twist on the classic cheese pie. Make it at home with simple ingredients and a hot pizza oven for an unforgettable meal.

A pizza with a thick, golden-brown crust that is slightly charred and puffy around the edges. The top layer has melted white cheese that looks creamy and bubbly. On the cheese are pieces of cooked sausage with a deep reddish-brown color, along with greenish cooked peppers scattered around. Fresh green chopped herbs are sprinkled over the whole pizza. It sits on a white plate placed on a white marbled surface, with a cloth napkin with a simple check pattern partly visible at the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pizza dough
¼ cup extra virgin olive oil
1 clove garlic
⅓ cup fresh mozzarella cheese, torn into small balls or strips
¼ cup ground Mexican chorizo, pre-cooked
¼ cup roasted green chile
2 tablespoons chopped cilantro

Instructions

Step 1: Preheat your pizza oven targeting the pizza stone at 700°F for Neapolitan style or 550°F for New York style.
Step 2: In a small bowl, pour the extra virgin olive oil. Using a fine grater, grate the unpeeled garlic clove into the oil and stir to combine.
Step 3: Lightly coat your pizza peel with flour. Gently stretch and form the pizza dough into an 11 to 13 inch circle on the peel.
Step 4: Brush the garlic olive oil over the dough, using as much as needed but not necessarily all of it.
Step 5: Layer the torn mozzarella cheese evenly over the dough, followed by the roasted green chile, then sprinkle the pre-cooked chorizo on top.
Step 6: Test the pizza’s ability to slide on the peel by gently moving it back and forth. If it sticks, lift one side, add more flour to the peel, and repeat for the other side until it slides freely.
Step 7: Slide the pizza onto the hot pizza stone in the oven.
Step 8: For Neapolitan style, rotate the pizza every 7 to 10 seconds with a turning peel to ensure even cooking near the fire. Bake for 60 to 90 seconds until the crust edges are evenly cooked and golden.
Step 9: Remove the pizza from the oven and garnish with chopped cilantro before serving.

Tips & Variations

Allow the dough to come to room temperature before shaping, ideally one hour beforehand, to make it easier to stretch.
If you don’t have a pizza oven, bake on the highest oven temperature setting with a preheated pizza stone or steel for best results.
Try adding a sprinkle of Maldon salt or your favorite finishing salt after baking for an extra burst of flavor.
For a milder version, swap roasted green chile with roasted red bell peppers or omit the chorizo and use mushrooms for a vegetarian option.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F for about 8-10 minutes to restore crispness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

A small pizza with a thick, golden-brown crust that has several dark charred spots, giving it a rustic look. The pizza has melted white cheese spread across the base, with scattered cooked green peppers and small bits of browned sausage. Fresh green herbs are sprinkled on top, adding a touch of color. The pizza sits on a white plate, which is placed on a white marbled surface with a white and blue cloth visible at the side. There are small bits of herbs scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough for this recipe?

Yes, store-bought pizza dough works well and can save time. Just bring it to room temperature before shaping.

What if I don’t have a pizza oven?

You can use a conventional oven with a pizza stone or steel preheated to the highest temperature (450-500°F). The cooking time will be longer, around 10-12 minutes, so keep an eye on the crust.