The beauty of homemade pizzas is that you can really get creative with them. This Chorizo Pizza Bread is one of my latest and greatest creations, and you’re going to love it. It’s spicy, savory, and an easy recipe that takes just 30 minutes of prep and one hour to fire up.
This recipe serves four, but you can easily double it up and serve it as a showstopper for parties, tailgating, or an epic pizza night with the family. Just make sure you bring the heat with some FYR RED Sauce!
Table of Contents
- Why You’ll Love Chorizo Pizza Bread
- Chorizo Pizza Bread Ingredients
- How to Make Chorizo Pizza Bread
- More Pizza recipes
- Tips and Tricks
- How to Store Leftovers & Reheat
- What to Serve With Chorizo Pizza Bread
- Chorizo Pizza Bread Recipe FAQ’s
- Flavor X Fire & FOOD X Fire
- Chorizo Pizza Bread Recipe
Why You’ll Love Chorizo Pizza Bread
If you’ve been following me long enough, you know I’m a pizza lover at heart. From my Carne Asada Pizza to my Matambre a la Pizza, there’s so much fun to be had exploring different flavors of pizza over an open flame.
This is a fun twist on my Pepperoni Pizza Bread from last year. I used two different types of chorizo used in this recipe: Mexican chorizo and Spanish chorizo.
The key difference between the two is that Mexican chorizo is raw meat that needs to be cooked, while Spanish chorizo is a cured sausage that can be eaten as is. Both are packed with their own unique flavor, making this pizza bread a delicious combination of spicy and savory.
And if you thought this pizza bread recipe couldn’t possibly sound any better, I made a tomato chimichurri that’ll give it an extra flavor boost. The bright and tangy sauce pairs perfectly with the rich and hearty chorizo. Got a pizza craving yet? I sure do.
Chorizo Pizza Bread Ingredients
Everybody loves pizza because it’s so easy to customize. So whether you follow this great recipe to a T or adjust it to your personal preference, there aren’t many rules here. I’m a big Italian bread guy, so that’s what I’m going with. But if you want to use a large loaf of French bread, be my guest.
On top of the bread, layer on your go-to marinara sauce (or homemade pizza sauce if you’re feeling adventurous), some mozzarella cheese, and then (the best part) the Mexican and Spanish chorizo, tomato chimichurri, and FYR hot sauce.
The chimichurri is a delicious mix of olive oil, red tomatoes, fresh herbs, red wine vinegar, garlic, and some red chili flakes. If you want to tame the spice a bit, feel free to omit the hot sauce — it’ll taste amazing either way.
Of course, you can add any of your favorite pizza toppings to bump up the flavor factor even more. Have fun. Get creative. And most importantly, dig in!
How to Make Chorizo Pizza Bread
Start by preheating your grill for two-zone cooking at 325°F.
While the oven is preheating, mix all the ingredients for the tomato chimichurri in a bowl. Set this aside until ready to use. While you’re at it, you can also add your marinara and FYR hot sauce to a bowl and mix them together.
Now, let’s prep our easy bread (a.k.a pizza crust). Slice your Italian-style bread in half and separate the top from the bottom (set the top to the side to be used later).
Next, carefully pull out the excess bread on both halves so that you create a divot in the bun. Stuff the divot with shredded mozzarella cheese, then take a handful of your ground chorizo sausage and spread it out so it completely covers the cheese within the divot.
Now, place it in the fridge for 15-20 minutes to firm up.
Time to fire this Chorizo Pizza Bread up! Take out the pizza bread and place it on the grill over the coals with the ground sausage face down. Cook over the heat for about 10 minutes. If you have flare-ups, make sure to move the bread around in order to prevent them.
After 10 minutes, flip the bread over, pull it over to the cooler side of the grill, and cook until the internal temperature is 165°F (about 15 minutes). You’ll have a nice crispy crust when it’s done.
Next, kick up the heat in the grill to 450°F while keeping the bread on the indirect side. Add a couple of spoonfuls of your spicy marinara on top of the cooked sausage, then top with more shredded mozzarella cheese and sliced Spanish Chorizo.
Once both pizza breads are topped, close the grill and let cook until the cheese melts and the top is bubbly (about 5-7 minutes). Right before it’s done, garnish with Tomato Chimichurri all over the Pizza Bread. When it’s looking delicious, pull it off and let it cool for 2-3 minutes.
Lastly, slice up your Chorizo Pizza Bread, serve, and enjoy!
Tips and Tricks
Make sure to let the bread sit in the fridge to firm once you’ve added the cheese and chorizo. This helps prevent it from falling apart on the grill.
Also, I won’t lie; this recipe is delicious, but it’s pretty darn spicy. So make sure to bring your TUMS if you think you’ll need ’em! Or just don’t add as much hot sauce to the marinara when making the recipe. As always, cater to your taste!
How to Store Leftovers & Reheat
Place any leftover chorizo pizza bread in an airtight container or wrapped in aluminum foil or plastic wrap. Store in the fridge for up to 5 days. Keep the tomato chimichurri and FYR hot sauce separate for maximum freshness. Reheat the chorizo pizza bread over the grill or in the oven for best results.
What to Serve With Chorizo Pizza Bread
This chorizo pizza bread is one of those quick meal options that tastes great with just about any side. You can’t go wrong with these Garlic Parmesan Wings, Surf and Turf Jalapeno Poppers, Big Mac Sausage Popper Boats, or BBQ Brisket Nachos.
Chorizo Pizza Bread Recipe FAQ’s
Not if you follow the directions closely! As long as you spread the ground chorizo all over the bread so that it completely covers the cheese, you shouldn’t get any spillage. The ground chorizo will secure the cheese, allowing for easy grilling.
You’re going to want to get pizza bread that is big enough to serve four and can be easily hallowed out for filling. French bread works but will be narrower, but any similar-shaped loaf of bread will do. You could even make your own bread dough if you wish!
Chorizo tastes great with many different things. Some other great pairings that you’re going to love with this chorizo pizza bread are arugula goat cheese, balsamic vinegar, sweet corn, Manchego cheese (a Spanish cheese), jalapeño, avocado, bell peppers, and olives.
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Chorizo Pizza Bread
- 1 loaf Italian Style Bread
- 24 oz Ground Chorizo
- 2 cups Mozzarella Cheese shredded
- 1.5 cups Marinara Sauce
- 1.5 tbsp FYR RED Hot Sauce
- 1 log Spanish Chorizo Sausage sliced
- 1 cup Diced Red Tomatoes
- ¼ cup Chopped Parsley
- ¼ cup Chopped Cilantro
- ¼ cup Red Wine Vinegar
- 1 tbsp Red Chili Flakes
- 1.5 tbsp Minced Garlic
- Olive Oil as needed
- Preheat your grill for two zone cooking at 325F.
- In a bowl mix all the ingredients for the tomato chimichurri, then set to the side until ready to use.
- Add your marinara and FYR RED hot sauce to a bowl and mix together.
- Slice your Italian Style Bread in half and separate the top from the bottom (set the top to the side to be used later).
- Next, carefully pull out the excess bread on both halfs so that you create a divot in the bun.
- Stuff the divot with shredded mozzarella cheese, then take a handful of your ground chorizo sausage and cover the cheese with it. Make sure to spread out the ground chorizo all over the bread so it completely covers the cheese.
- Once the bread is done, place them in the fridge for 15-20 minutes to firm up.
- Take out the bread and place it on the grill over the coals with the ground sausage face down. Cook over the heat for about 10 minutes.
- If you have flare ups, make sure to move the bread around in order to prevent them. After 10 minutes, flip the bread over and pull it over to the cooler side of the grill and cook until it is 165F internal (about 15 minutes).
- When the bread is done, kick up the heat in the grill to 450F while keeping the bread on the indirect side.
- Add a couple spoonfuls of your spicy marinara on top of the cooked sausage then top with more shredded mozzarella cheese and sliced Spanish Chorizo.
- Once both pizza bread are topped, close the grill and let cook until the cheese has melted and the top is bubbly (about 5-7 minutes).
- Right before it's done, garnish with Tomato Chimichurri all over the Pizza Bread.
- Pull off and let cool for 2-3 minutes.
- Slice up your Chorizo Pizza Bread, serve and enjoy!