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Monday, July 16, 2012

Chicken and Chorizo Grilled Pizza

If you've followed my blog for a while, you know of my friend Ruben and the amazing chorizo that he brings me from time to time.  Last time he ventured out, he brought me back 5 pounds of this red gold - I now have 2 pounds left - well, one pound now that I've made this (ok, I am only using 1/2 a pound here, so come back tomorrow and see what I do with the other 1/2).  THAT, my friends, is a show of pure self control!!  Trust me, I could have easily used all 5 pounds within the first week or two of receiving it - but I wanted this to last - it's just that good.

ANYWAY, so it's been a while since I've made anything with Chorizo - last week I was going through our freezer when I saw those last two pounds just staring at me.  It WANTED to be used, I swear, so how could I deny it what it wanted, right???

It's also been a while since I've made a pizza - guess it was just meant to be.

Chicken and Chorizo Grilled Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/2 lbs ground Mexican chorizo
1 boneless, skinless chicken breast, cut into bite size pieces
1 jalapeno, sliced (seeds removed if you wish)
1/2 red pepper, chopped
fresh ball of pizza dough (10-12 inch)
olive oil
salt and pepper
1 cup pizza sauce
2 cups shredded jalapeno pepper jack cheese

Directions:
In a skillet, over medium heat, add the chorizo.  Allow to cook for 8 minutes, stirring occasionally.  Add the chicken and cook another 5-8 minutes or until the chicken is no longer pink in the middle.  Add the jalapeno and red pepper and cook another 3 minutes.  Remove from heat and allow to cool.

Preheat grill to 400 degrees F.  Stretch dough and place on a piece of aluminum foil that has been sprayed with non-stick cooking spray.  Brush both sides lightly with olive oil if desired and season with salt and pepper.  Transfer to grill (I leave my dough on the aluminum foil, makes it easier to handle) over direct heat and grill for 3-4 minutes or until the bottom is a light golden brown.  Remove from grill using a baking sheet.  Flip dough over and cover with pizza sauce, the chorizo and chicken mixture, and finally top with the shredded cheese.  Place back on grill for 2-3 minutes over direct heat and then move to indirect heat until the cheese has melted, another 3-5 minutes.  Carefully remove from grill and allow to cool a few minutes.  Slice and serve.  Enjoy!

One Year Ago:  Mediterranean Steaks
Two Years Ago:  Not Quite Heinz 57 Marinade for Steaks


8 comments:

Yenta Mary said...

Oh, I've coveted that precious chorizo! Like my cherries, that I look at in the freezer through the winter, there's the temptation to use them vs. the knowledge that they're a finite quantity that must be guarded. But this pizza was clearly a MOST worthy use of the fabulousness!

StephenC said...

I just know I could grill a pizza on my stove top if I rolled out the dough into a rectangle. Otherwise there will be no pizza until at least September. Vow to self: put pizza dough on the next shopping list.

Cranberry Morning said...

I've read of your grilled pizza before, Jenn, but I've never tried it. Why not?? I have no idea, but I bet is makes pizza fabulous, the same way that grilling meat or poultry makes it so much better!

Mary said...

This looks fantastic, Jenn!!! Love the combination of flavors too.

Pam said...

Ruben is a good friend to have! The pizza looks terrific... love the combination of flavors on it Jenn. YUM!

Inside a British Mum's Kitchen said...

Oh my goodness - you've just taken pizza to a WHOLE new level!
Mary x

Big Dude said...

This is about the 6th chorizo recipe I've seen recently - I've got to get some and the pizza sounds delicious.

Chris said...

Chorizo pizza? Hubba hubba, I like that a TON. yeah yeah, chicken, I hear you, but sorry, chorizo kicks your butt.