Flavorful Green Chile Pizza with Chorizo Sausage Recipe
This Flavorful Green Chile Pizza with Chorizo Sausage is a mouthwatering fusion of spicy Mexican flavors and classic Italian pizza. Featuring a crispy, wood-fired crust topped with creamy mozzarella, smoky pre-cooked chorizo, and spicy roasted green chiles, finished with fresh cilantro and garlic-infused olive oil, it’s perfect for pizza lovers seeking a bold twist.
- Prep Time: 20 minutes
- Cook Time: 1.5 minutes
- Total Time: 21.5 minutes
- Yield: 1 pizza (11-13 inch) 1x
- Category: Pizza
- Method: Baking
- Cuisine: Mexican-Italian Fusion
Ingredients
Scale
Pizza Dough
- 1 pizza dough (room temperature, about 11–13 inch circle)
Toppings
- ¼ cup extra virgin olive oil
- 1 clove garlic (unpeeled)
- 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
- Preheat Oven: Prepare your pizza oven by heating the pizza stone to 700°F for Neapolitan style pizza or 550°F for New York style. Ensure it is fully preheated for optimal crust texture and cooking performance.
- Make Garlic Oil: In a small bowl, pour the olive oil. Using a fine cheese grater, grate one unpeeled garlic clove directly into the oil. Stir gently to combine and infuse the oil with garlic flavor.
- Make Pizza: Lightly coat your wooden pizza peel with flour to prevent sticking. Gently shape the pizza dough into an 11 to 13 inch circle directly on the peel. Brush the garlic olive oil evenly over the dough, using as much as desired. Layer the toppings starting with torn mozzarella cheese, followed by roasted green chile, then the pre-cooked ground chorizo.
- Prep for Baking: Test the pizza’s slide on the floured peel by gently sliding it back and forth to ensure it moves freely. If it sticks, lift half the pizza and add more flour underneath the peel, repeating on both sides if needed. When the pizza slides easily, it’s ready to be transferred into the oven.
- Bake: Slide the pizza onto the hot pizza stone inside the oven. For Neapolitan pizzas, rotate the pizza every 7 to 10 seconds using a turning peel to ensure even cooking near the fire. Bake for 60 to 90 seconds, or until the crust edges are evenly cooked and slightly charred.
- Finish and Serve: Remove the pizza from the oven and transfer to a serving surface. Garnish generously with chopped cilantro. Optionally, sprinkle Maldon salt or your preferred finishing salt before slicing and serving.
Notes
- Dough should be at room temperature, pulled out at least one hour before cooking for better elasticity and rise.
- Ensure your pizza oven and pizza stone are fully preheated to the correct temperature (700°F for Neapolitan style) for best pizza crust results.
- Use a wooden pizza peel well floured to prevent the dough from sticking. Wooden peels stay cooler longer than metal ones, making handling easier.
- For finishing, adding a pinch of flaky Maldon salt enhances flavor and texture.
- This recipe is ideal for wood-fired or high-heat pizza ovens; for kamado-style grills like Big Green Egg, refer to specialized pizza-making guides.
Keywords: green chile pizza, chorizo pizza, Mexican pizza, wood fired pizza, easy pizza recipe, homemade pizza, spicy pizza
