Description
This Flavorful Green Chile Pizza with Chorizo Sausage combines a crisp, slightly charred crust with the rich flavors of pre-cooked Mexican chorizo, roasted green chile, fresh mozzarella, and a garlic-infused olive oil base. Finished with fresh cilantro for a burst of brightness, this pizza delivers a perfect balance of smoky, spicy, and creamy elements in every bite.
Ingredients
Scale
Pizza Base
- 1 pizza dough (room temperature, about 11-13 inch circle)
- ¼ cup extra virgin olive oil
- 1 clove garlic (unpeeled)
Toppings
- â…“ 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 the 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 to achieve an optimal crust texture and cooking performance.
- Infuse the olive oil with garlic: 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 a mellow garlic flavor.
- Prepare the pizza dough and apply toppings: 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-infused olive oil evenly over the dough, using as much as desired. Layer the torn fresh mozzarella cheese first, then add the roasted green chile, followed by the pre-cooked ground chorizo.
- Check for easy transfer: 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 for the oven.
- Bake the pizza: Slide the pizza onto the hot pizza stone inside the oven. For Neapolitan style, 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, slightly charred, and the toppings are melted and heated through.
- Finish and serve: Remove the pizza from the oven and transfer it to a serving surface. Garnish generously with chopped cilantro. Optionally, sprinkle Maldon salt or your preferred finishing salt before slicing and serving immediately.
Notes
- Using pre-cooked chorizo shortens cooking time and ensures even heating.
- Grating the unpeeled garlic directly into the olive oil mellows the garlic flavor without overpowering the pizza.
- Proper preheating of the pizza stone is key to achieving a crispy crust with desired charring.
- Flouring the pizza peel adequately prevents sticking and allows for smooth transfer onto the stone.
- Customization tip: Add extra toppings like sliced onions or jalapeños for additional heat and texture.
- For a New York style pizza, bake at 550°F for a longer time until edges are cooked, typically 8-12 minutes.
