«

»

Chimichurri Chorizo Pizza – Pizza con Chorizo y Salsa Chimichurri

Chimichurri sauce, a garlicky herb salsa, is one of South America’s most famous exports. It pairs very well with meats and especially with chorizo, a spicy Spanish-style sausage.

Chimichurri Chorizo Pizza - Pizza con Chorizo y Salsa Chimichurri
Chimichurri sauce, a garlicky herb salsa, is one of South America's most famous exports. It pairs very well with meats and especially with chorizo, a spicy Spanish-style sausage.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • dough for one pizza (homemade or store-bought)
  • 3 chorizo sausages
  • 1 tablespoon vegetable oil
  • ½ cup cream cheese
  • ½ cup pizza sauce
  • ¼ cup Chimichurri sauce
  • ¾ cup sliced mushrooms
  • ¼ cup sliced black olives
  • 3 tablespoons chopped coriander
Instructions
  1. Preheat oven to 230°C. If using pizza stone, place in oven to preheat.
  2. Add 1 tablespoon olive oil to a skillet. Remove casings from sausages and crumble into skillet. Cook sausage over medium heat until browned and cooked through. Set aside on a plate lined with paper towels to cool.
  3. Place cream cheese and tomato/pizza sauce in a microwave-safe bowl. Heat in microwave for 20 second intervals, stirring after each, until cream cheese is melted and well mixed with the tomato sauce. Stir the chimichurri sauce into the tomato/cream cheese mixture.
  4. Roll out pizza dough to a 35 cm circle (or according to recipe directions or directions on package). If using a pizza stone, transfer dough to a wooden board dusted with polenta. Otherwise place dough on a greased baking sheet.
  5. Spread sauce over pizza, leaving a ½ border around the edges without sauce. Sprinkle the sausage pieces, mushroom slices, black olives, and coriander over the pizza.
  6. Bake pizza on pan (or slide directly onto pizza stone, if using) for 12-15 minutes, or until crust is golden brown and crispy.
  7. Remove from heat and serve warm.
Notes
Yield : One 30 cm pizza

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.