Chorizo & Mozzarella Recipe

Remove chorizo from its casing and crumble into small pieces.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced red onion and red bell pepper and sauté for 4–5 minutes until softened and translucent.

Add the crumbled chorizo to the skillet. Cook, breaking the meat into smaller pieces with a spatula, for 6–8 minutes until browned and cooked through. If the chorizo releases a lot of oil, tilt the pan and spoon off excess, leaving enough to coat and flavor the vegetables.

Stir in the minced garlic and cook for 30–45 seconds until fragrant.

Season the cooked chorizo mixture with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning if needed. Remove from heat and fold in the chopped parsley. Allow the mixture to cool for 5–10 minutes so the mozzarella won't melt excessively when assembled.

Toss or fold in the shredded mozzarella so it’s distributed through the filling but not completely melted.

Position a rack in the middle of the oven and preheat to 250°C (475–500°F). If you have a pizza stone, place it in the oven to heat; otherwise use a baking sheet inverted in the oven.

On a lightly floured surface, divide and shape the 400 g pizza dough if needed (one 12-inch or two smaller rounds). Dust dough with the 2 tablespoons flour and gently stretch or roll to desired size and thickness (about 3–5 mm for a thin-to-medium crust).

Brush the dough surface lightly with 1 tablespoon olive oil to create a barrier that prevents sogginess from the filling.

Spread the cooled chorizo and mozzarella filling evenly over the prepared dough, leaving a 1–2 cm (1/2 inch) edge for the crust.

If using, sprinkle the optional crushed red pepper flakes evenly over the filling.

Carefully transfer the assembled pizza or flatbreads to the preheated stone or inverted baking sheet. Bake for 10–14 minutes (12–16 minutes for thicker crust or larger pizza) until the crust is golden and the cheese is bubbly and beginning to brown in spots.

If you prefer a crispier top, finish under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest for 2–3 minutes before slicing.

Scatter fresh basil leaves and 2 tablespoons grated Parmesan over the hot pizza if using.

Slice and serve hot. Optionally serve with extra chili flakes on the side.