Mexican Chorizo Recipe

bring dough to room temperature

Remove pizza dough from refrigerator 45–60 minutes before baking so it relaxes and becomes easier to stretch.

Preheat oven or wood-fired oven to 500–700°F (260–370°C). If using a home oven, place a pizza stone or steel on the highest rack and preheat for at least 45 minutes.

Lightly dust a pizza peel or work surface with cornmeal or semolina to prevent sticking.

season sauce

In a small bowl, combine tomato sauce, minced garlic, oregano, salt, and black pepper. Stir until blended and taste; adjust salt if needed. This sauce is used sparingly—about 3 ounces per 12–14 oz dough.

cook chorizo

Heat a small skillet over medium heat. Crumble the chorizo into the skillet and cook, stirring occasionally, until fully cooked and some fat renders, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a paper towel–lined plate and reserve about 1 teaspoon of the rendered fat for added flavor (optional).

prepare serrano and tomato

Thinly slice the serrano pepper, removing seeds if you want less heat. Dice the tomato or halve the cherry tomatoes and set aside.

slice avocado

Slice the avocado just before assembly to prevent browning; gently toss slices with a squeeze of lime if desired.

Shred or measure the mozzarella blend and have it ready for topping.

make pesto

In a blender or food processor, combine cilantro leaves, parsley (if using), toasted pumpkin seeds, garlic, lime juice, salt, and pepper. Pulse while streaming in the olive oil until a bright green, slightly textured pesto forms. Taste and adjust salt or lime as needed. If the pesto is too thick, thin with 1–2 teaspoons of water.

stretch dough

On the dusted peel or work surface, gently stretch the dough into a 10–12 inch round (or desired shape), leaving a slightly thicker edge for the crust. Avoid pressing out all the air so the crust stays airy.

add sauce and cheese

Spoon and spread the seasoned tomato sauce thinly over the dough, leaving a 1/2–1 inch border. Sprinkle the shredded mozzarella blend evenly over the sauce.

top with chorizo and peppers

Distribute the cooked chorizo evenly over the cheese, followed by the sliced serrano peppers and diced tomato. Drizzle or dot the reserved chorizo fat over the pizza in small amounts if you want extra richness.

bake

Slide the pizza into the oven or wood-fired oven. Bake until the crust is golden and blistered and the cheese is bubbling and slightly browned, about 6–10 minutes in a very hot wood-fired oven (or 8–12 minutes on a preheated home pizza stone at highest temperature). Rotate halfway if needed for even cooking.

add pesto, avocado & garnish

When the pizza comes out hot, immediately drizzle or brush about 1–2 tablespoons of cilantro pesto over the center. Arrange avocado slices on top, scatter fresh cilantro leaves and optional crumbled queso fresco or cotija, and sprinkle red pepper flakes if using.

Cut into 6–8 slices, serve with lime wedges on the side for squeezing over each slice.