Spicy Chorizo Pizza Bake

Spicy Chorizo Pizza brings together a fluffy homemade or store-bought dough, a thick tomato sauce layered for flavor, and spicy rounds of chorizo sausage, all bubbling under golden cheese. Nothing beats the crispy-edged slices you pull fresh from your own oven. This is the pizza I end up baking whenever friends come over on a Friday night—their faces say it all when that spiced aroma hits the air and the cheese strings as you lift a slice.

I started making this pizza after trying a chorizo pie at a family gathering and my own version quickly became a staple. Thinly sliced spicy sausage and gooey mozzarella really take classic pizza to a new level.

Ingredients

• Pizza dough: this forms your chewy yet crispy base use fresh or store-bought but always let it come to room temperature for easy rolling
• Tomato sauce: pick a thick rich one or make your own a thicker sauce really helps the crust stay firm and not soggy
• Shredded mozzarella cheese: the classic melting cheese for that stretchy topping feel free to mix in another cheese for extra flavor
• Chorizo sausage: choose cured or pre-cooked slices spicy or mild depending on your preference high-quality chorizo will add tons of flavor without making the pizza greasy
• Olive oil: brush it onto the crust for golden color and a touch of richness always choose a good olive oil for best results
• Dried oregano: gives the pizza a little herbal boost choose a fragrant dried oregano for more aroma optional but lovely
• Garlic powder: a quick way to add savory depth to the toppings this is optional if you love garlic
• Fresh basil leaves or parsley: for garnish these give color and a fresh finish to your pizza optional but pretty

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 475 degrees Fahrenheit or 245 degrees Celsius Place a pizza stone inside if using so it heats up along with your oven This high heat helps the crust puff up and crisp

Roll Out the Dough:

Dust your work surface lightly with flour and gently work the pizza dough into a round about your desired thickness. For bakery-style results use your fingertips to stretch and press. If you have a pizza peel prep the dough on it so sliding the pizza into the oven is easier otherwise use a parchment-lined or greased baking sheet

Top the Dough:

Spread tomato sauce evenly using a spoon leaving a bit of uncovered dough at the edge for the crust Next scatter mozzarella cheese evenly to cover the sauce Distribute chorizo slices so every bite gets a bit of sausage

Season and Oil:

Brush a thin layer of olive oil on the exposed crust edge. Optional sprinkle dried oregano and garlic powder over the whole pizza to boost the aroma and background flavor

Bake the Pizza:

If using a pizza stone slide your prepped pizza straight onto the hot stone Bake ten to twelve minutes watching for the crust to puff and turn a deep golden color with cheese bubbling If using a baking sheet bake closer to twelve to fifteen minutes

Slice and Garnish:

When the pizza comes out let it rest just a minute or two Slice into eight pieces using a sharp pizza wheel or knife Scatter torn fresh basil or parsley leaves over the top for a fresh finish and serve immediately

Bookmark

I always look forward to choosing my favorite chorizo for this recipe. It takes me right back to trips abroad where cured sausage was king and pizza nights meant stories and laughter around the table. A dash of extra olive oil on the crust was my grandmother’s trick for extra crisp bites.

How to Store and Reheat

Let any leftover slices cool completely before storing to prevent the crust from going soggy in the fridge. Wrap pieces in foil or use an airtight container. When ready to reheat use a hot oven or air fryer for a few minutes to bring back that fresh-baked crispness. Avoid microwaving if you want to keep the crust firm.

Swapping Ingredients

You can swap chorizo for pepperoni, spicy soppressata, or even vegetarian sausage slices. Mozzarella is classic but provolone or cheddar can easily join the mix for deeper flavor. If you do not have dried oregano try Italian seasoning or a pinch of chili flakes for some heat.

Serving Suggestions

Pair this pizza with a fresh green salad, crisp pickled onions, or a drizzle of chili oil for a little kick. It is great as a main dish or slice it small for appetizer boards at parties. For a cooling touch serve with a side of Greek yogurt or tzatziki.

Bookmark

A Little History

Chorizo pizza is a fusion of beloved Spanish cured sausage and Italian pizza craft. The sausage adds a distinctly smoky, almost paprika-rich flavor that transforms a simple pie into a crowd-pleaser. In my home, pizza night with chorizo means people linger at the table just a bit longer for that second slice.

Frequently Asked Questions

→ What type of chorizo works best?

Pre-cooked or cured chorizo slices bring a smoky flavor without excess grease, ensuring a crisp yet moist texture. Avoid using raw fresh chorizo as it can make the crust soggy.

→ How do I keep the base from getting soggy?

Use a thick, well-simmered tomato sauce and brush the crust lightly with olive oil. Preheating your oven and baking on a hot pizza stone helps develop a crisp bottom.

→ Can I use other cheeses?

Absolutely! Try mixing mozzarella with provolone or cheddar for extra depth. Adjust quantities based on desired melt and flavor.

→ What herbs work well as garnishes?

Fresh basil leaves offer a sweet, aromatic finish, while chopped parsley adds brightness. Both complement the richness of spicy sausage and cheese.

→ Is it possible to make the base ahead?

Yes, prepare the dough and sauce in advance. Bring dough to room temperature before shaping for easier handling and even baking.