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!