Chorizo and Goat Cheese Pizza

I tend to get on ingredient/flavor kicks - One week it might be Asian flavors, one week it might be all things pasta, one week it might be goat cheese, and one week it might be chorizo.  I don't think this is a bad thing at all.  It's just a fact.

Lately, my ingredient kick has been chorizo.  At this point in my life, I actually prefer good chorizo over ground beef.  I mean the flavor packed chorizo makes plain old beef look like ... well... it makes it look very plain.  I know, real rocket science there, huh?

Anyway, I've done a lot with chorizo lately.  I've made a pasta dish, I've made a side dish, I've made an egg dish, and I've even made a damn good chili.  All using chorizo as the main star in the dish. The one thing I still hadn't used it on:  Pizza!

Well, the other day I noticed that not only did I have a pound of chorizo in the freezer, but I also had a ball of pizza dough that needed to be used.  Hhmmmmm....and the chorizo and goat cheese pizza was born!!  Although I have still not perfected the pizza dough stretching part of my pizza making, this pizza was killer!  I'd say it was my favorite pizza that I have made since starting this blog!  The creaminess of the goat cheese mixed with the spicy, flavorful kick of the chorizo was just heaven!

I kept this pizza very simple.  I just think that the chorizo lends so much flavor by itself, that to add too many more toppings would just take away from it.  Feel free to cut back on the chorizo, or add more veggies, or use a different cheese altogether (I'd suggest using a queso fresco)...the point being, it's your pizza, build it your way!

Chorizo and Goat Cheese Pizza
Printable Recipe 
Ingredients:
1 ball of dough
olive oil
salt and pepper
1 cup perfect pizza sauce
1 red pepper, chopped
3/4 lbs pork or beef ground chorizo
4 oz goat cheese
1 cup mozzarella cheese

Directions:
Preheat grill to 450 degrees F.

In a skillet over medium heat, add the chorizo.  Break the meat up with a wooden spoon and allow to cook for 8-10 minutes, or until the meat is cooked through.  Remove from the heat, drain, and set aside.

On a slightly floured surface, form the dough.  (Mine always ends up more rectangular than round.)  Brush both sides of the dough with olive oil and season with salt and pepper.  Place the dough on a piece of aluminum foil on a baking sheet large enough to hold the pizza.  Spray the aluminum foil with non-stick spray.  Slide the foil off of the baking sheet and directly onto the grill.  Lower the heat to low and close the lid.  Allow to cook for 5-8 minutes, rotating once, or until the bottom is nicely browned.  Slide foil back onto the baking sheet.  Flip the dough over and start layering your toppings.  Spoon the sauce on and spread it out.  Add the cooked chorizo, than the peppers.  Crumble or dollop the goat cheese on, than top with mozzarella.  Slide the foil back onto the grill, close the lid, and cook for another 5-8 minutes or until the dough is golden brown and the cheese has melted.  Enjoy!

***Baking method:  Preheat oven to 500 degrees F.  Place a pizza stone on the lower third of the oven and allow to heat for at least 15 minutes.  Form dough and add tops as above.  Place on the pizza stone and bake for 8-12 minutes or until the dough is cooked through. 

One Year Ago:  Buttermilk Marinated Pork Chops with South Carolina Mustard Sauce