I am really excited, as I just recently bought a new pizza stone!! This pizza stone is for grill use ONLY! And what better thing to use my new pizza stone for on the grill than ... well... PIZZA! :) We don't get too wild and crazy with our pizzas... even when we go out, we like simple and delicious. No need for fancy, schmancy ingredients. We would take them, don't get me wrong, it's just, well, we have a more simple type of taste when it comes to pizza. This is a very simple, very flavorful pizza. And just for the fun of it, I topped my slices with a little avocado... it was the perfect way to bring the pizza to a whole new level... it was good already, but the avocado just made it that much better! The buttery goodness of the avocado, just added that little... oomph to each and every bite!
Chorizo and Ground Beef Pizza
Created by Jenn's Food Journey
1/2 lbs Mexican chorizo
1/4 lbs ground beef
salt and pepper
Italian herb mix, to taste (my chorizo was so flavorful, I really didn't need to add anything other than salt and pepper)
1 16oz ball of pizza dough
1 cup pizza sauce
1-2 Roma tomatoes, thinly sliced
1/4 cup sliced black olives (or more if desired)
1-2 cups shredded cheese (I used Mozzarella)
1 avocado, thinly sliced (optional)
In a skillet, over medium high heat, add the chorizo and cook for 3-4 minutes; breaking it up with a wooden spoon. Add the ground beef (breaking that up also with a wooden spoon) and cook another 5-8 minutes, or until the beef is no longer pink; stirring occasionally. Season with salt, pepper and Italian herb mix, to taste. Remove from heat and allow to cool.
Preheat grill to 400-410 degrees F. Place a pizza stone on the grill and allow to to preheat for at least 5 minutes. (Set your stone over in direct heat) Roll your pizza dough out and brush both sides with olive oil. Place the dough on the pizza stone and close the grill. Allow to "bake" for about 3-4 minutes, or until the bottom is just starting to become golden. Remove from stone and flip over (I use aluminum foil on a baking sheet to help me with this process). Spread the pizza sauce evenly over the cooked side of the pizza. Top with tomatoes, the chorizo mixture and black olives. Top with the shredded cheese and place back on pizza stone and close the lid. Allow to "bake" another 5-8 minutes or until the bottom is golden brown and the cheese is melted and bubbly. Carefully remove from stone and allow to rest for 3-5 minutes before slicing. Top with avocado slices if desired. Enjoy!
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