Friday night is pizza night in the Flores’ household. We usually come home from work, consider all the fun things that we could do, and then end up ordering a pizza and watching a movie at home. It has become my favorite tradition in the entire world.
Tonight, however, we have a special dinner planned with one of my favorite people. I sat next to her on my inaugural day of 1st grade and she wore a barrette in her hair that spelled the name, Ashley. She was cool. I remember brushing her hair before class. I remember eating liver and onions for the first (and only) time at her house. But now we make new memories and for that I’m so thankful.
I think about all the crazy things that could have pulled us apart: college, distance, time, arguments, opinions, but nothing ever has. I can’t say the same for other friends that have come into my life. But it’s not my job to figure out the why, it’s my job to be thankful for all the people who’ve stuck around and love me despite these things. Whitney, Cambria, Sear, Erin, Jenny, and Ashley—I count my lucky stars for you.
Maybe next Friday night, you’ll have an hour to let some pizza dough rise and you can cuddle up on the couch watching Who Framed Roger Rabbit with a friend who loves you as is. You don’t have to do a thing to get them to like you because they love your flaws too. And then you can remember how lucky you are.
This pizza was inspired by a chorizo pizza that Daniel and I fell in love with one hot summer day at a cute, little restaurant in Bend, OR. They have since remove it from the menu so I tried my best to replicate it. It is smothered with creamy garlic sauce and flavored with cilantro, red pepper and, if you so desire, a spritz of lime. This pizza is so flavorful and you can customize the topping to your specifications! Just don’t forget the chorizo because it is the most amazing thing in the world, right Abuelita?
Ingredients
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PrintChorizo Pizza
This chorizo pizza recipe is smothered with cream sauce, sprinkled with Monterey Jack cheese and jam packed with spicy chorizo.
- Prep Time: 1 hour, 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
Ingredients
|| Pizza Dough ||
3/4 cup warm water
1 teaspoon honey
2 teaspoons active dry yeast
2 1/4 cup flour
1/2 teaspoon salt
4 tablespoons olive oil
|| Garlic Cream Sauce ||
3 tablespoons butter
3 tablespoons flour
1 teaspoons salt
1 teaspoons ground pepper
1 clove fresh garlic, minced
1 cup milk, 2%
1/2 cup parmesan cheese, shredded
|| Toppings ||
1/2 pound chorizo, cooked
1 1/2 cup Monterey Jack cheese, shredded
1/2 red onion, chopped
1 green pepper, chopped
1/4 cup corn
1-2 tbsp chopped fresh cilantro
1/4 cup jalapeño
Lime juice, if desired
Red pepper flakes, if desired
Instructions
Place lukewarm water in a small bowl with honey and yeast and let develop for 5 minutes until the yeast turns frothy.
In a mixer with a bread hook attachment, place the flour, salt and olive oil.
When the yeast mixture is ready, add to the bowl and turn the mixer on medium until it forms a ball. Cover the bowl with plastic wrap and set in a dry room for one hour until the dough doubles in size.
When the dough is ready, preheat the oven to 425 degrees.
|| Garlic Cream Sauce ||
In a small saucepan melt down the butter over medium heat. Add the flour, whisk, and let cook together for a minute before adding the salt, pepper, and garlic. Pour in the milk continuing to stir until the mixture starts to thicken, then add the parmesan cheese until fully melted.
|| Toppings ||
Cook the chorizo in another small saucepan.
Loosely roll out the pizza dough with floured fingers on a pizza stone. Sprinkle flour on the dough itself if it’s still too sticky. Add the garlic cream sauce and Monterey Jack cheese. Continue to sprinkle on the ingredients to your liking.
Bake for 15-20 minutes until the crust looks deep golden.
Spritz with lime juice and finish with fresh cilantro and jalapeños.
Keywords: chorizo, chorizo pizza, pizza, tex-mex
