We really enjoy the flavor of chorizo in many dishes, as well as cotija cheese which is like Parmesan’s cousin, fresh and salty with nice texture. Spanish chorizo sausage is also a great alternative on our Napoli style pizza when pepperoni isn’t handy. I may not be going back to pepperoni after enjoying this new flavor profile!
Ingredients
12 oz pizza dough homemade or store bought
2 oz Spanish chorizo sliced thin
3 oz crumbled Cotija cheese
14 oz peeled San Marzano tomatoes lightly crushed (1/2 can)
4 oz mozzarella cheese chopped
1 large tomato or 2-3 Roma tomatoes cored and sliced thin
1 large jalapeno sliced and cored (optional)
½ cup fresh basil
1 tbsp good olive oil
semolina flour
- Make the dough or use store bought, about 12 ounces is required for a 13-inch pizza. Roll out the dough, shape to fit the peel, then place on the peel (sprinkled with semolina). Heat oven to 450° F and allow pizza steel (or stone) to heat about 20 minutes (while preparing the pizza).
- Spread the San Marzano tomatoes around the crust to cover, then add the Spanish Chorizo slices, followed by the tomatoes, jalapenos, then mozzarella, and finally sprinkle the Cotija on. Place on pizza steel (or stone) and bake for about 12 minutes, turning 90 degrees a couple times as it cooks, until the top of the cheese begins to brown.
- Once browned remove from the oven and allow to sit for several minutes, drizzle on the olive oil and sprinkle on the basil leaves. Cut into pieces and serve.
