Pizza has got to be one of the most popular foods on the planet. I mean, does anyone actually get tired of eating pizza? Pepperoni, sausage, deep dish, thin crust, its all good. But I like to crank up the heat a little with this recipe for Chorizo and Jalapeno Pizza. It’s spicy, it’s cheesy, and the homemade crust is not just delicious, but simple. Get ready to fire up your oven, and your taste buds, with this flamin’ good pizza.
Pizza, pizza, pizza!
Our family keeps pizza on a regular rotation in our dinner meal plans. Often times between sports teams, school events, and get togethers we end up eating pizza way more than we ever expected. I think it goes hand in hand with the stage of life we are in. Whenever another pizza party gets planned my husband and I exchange looks that silently say “more pizza?”. But no matter what I don’t think any of us can say no to homemade pizza because it’s just. so. good.
Being that we have kids we usually end up catering to their preferred toppings when we are ordering out, but at home I can easily make one pizza for the kids, and one for the adults. That’s when I can get creative and choose toppings that mommy and daddy want. Which is how chorizo and jalapeno pizza was born.
How to build it:
Pour the warm water into a large mixing bowl. Then add the yeast and sugar. You will know when the yeast is activated because the mixture should become frothy at the top. This takes about 10 minutes.
Next add in the salt and oil. Give it a little mix before gradually adding in the flour. Once the dough starts to take shape I ditch the spoon and work the dough with my hands until the flour is all mixed in and the dough pulls away form the sides of the bowl. Knead for 2-3 more minutes.
Spray the inside of the bowl with cooking spray and allow dough to rest for one hour, until doubled in size.
Once the dough has risen turn it out on to a lightly floured surface and knead it several times. Since this recipe can make two pizzas with a thinner crust or one pizza with a thick crust, it is here where you can divided the dough if your are making two. I usually divide it. Once divided I roll it out into the desired shape, then transfer it to a baking surface. Sometimes I will use a 14 inch baking stone (which is the bast way to bake it), other times I use a 10 x 15 inch baking sheet lined with parchment paper. Allow the dough to rest again for 20-25 minutes.
Now its time for the toppings, but first, make sure to preheat the oven to 425 degrees F. I mix the garlic powder, cumin, and oregano in with the tomato sauce then spread it out evenly over the dough.
Next I pile on the cheese, chorizo, jalapenos, and cilantro. I like to use Monteray jack cheese but the mexican blend is a good flavor for this pizza as well. I use a pork chorizo because I prefer the flavor. For the jalapenos you can use fresh, canned, or the jarred variety. The ones I used here were the good old fashioned nacho jalapenos but the fresh are really good too.
Bake for 20-24 minutes or until cheese begins to brown. Remove from oven and enjoy.
Chorizo and Jalapeno Pizza
For the dough:
- 1 1/2 cup warm water
- 2 tsp yeast (or 2 packets)
- 2 tsp sugar
- 1/4 cup extra virgin olive oil
- tsp salt
- 4 cup flour
- Note: this recipe makes two regular crust pizzas or one deep dish pizza. Directions below will be for two pizzas but feel free to adjust for a single thicker crust if desired.
For the toppings:
- 8 oz. can tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp oregano
- 8 oz. bag of shredded Monterrey jack or Mexican blend cheese
- 1 package pork chorizo, browned
- 1/2 cup sliced jalapenos, canned, jarred, or fresh
- 1/2 cup fresh cilantro, chopped
- 14″ baking stone, 14″ pizza pan, or 10″ x 15″ baking sheet
Note: Repeat toppings for second pizza if making two. I usually use the second half of the dough to make a cheese or pepperoni pizza for my kiddos.
Begin by pouring the warm water into a large mixing bowl. Add the yeast and sugar and allow the yeast to activate and the mixture to get bubbly, about 10 minutes.
Next, add in the salt, EVO, and mix. Gradually add in the flour until the dough pulls away from the bowl. Knead for 2-3 minutes. Then spray the bowl, place dough in, cover with a kitchen towel or plastic wrap and allow to rise for 1 hour, until doubled in size.
Once the dough has risen, divide it in half. Place one of the halves on a lightly floured surface, knead several times, then roll it out to desired shape.
Place dough onto a baking stone, pizza pan, or baking sheet lined with parchment paper. For a fluffier crust allow dough to rise 20-25 minutes before adding toppings.
Preheat oven to 425 degrees F.
In a small bowl combined tomato sauce, garlic powder, cumin, and oregano. Spread sauce onto dough, then top with cheese, precooked chorizo, jalapenos, and cilantro.
Bake pizza for 20-24 minutes or until golden brown.
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