Grilled Chorizo Pizza

tablespoons olive oil

medium onion, sliced

medium green pepper, sliced

Spanish chorizos (from Spain) chopped

tablespoons Worcestershire sauce

1/4

teaspoon freshly ground black pepper

pound prepared pizza dough (look for it in refrigerated foods section of your supermarket)

1/2

cup prepared tomato sauce

slices Monterey Jack cheese, chopped

oz shredded mozzarella cheese (2 cups)

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1

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the onions and peppers until the onions are soft and translucent, about 5 to 6 minutes.
2

Add chorizo and cook, crumbling the sausage with a wooden spoon as it browns, until chorizo is browned on all sides and well crumbled, about another 2 to 3 minutes. Stir in the Worcestershire sauce, pepper and remove from heat.
3

Heat your grill to medium high.
4

Using your hands, pat and spread the pizza dough until it is 1/4-inch thick. Brush one side with olive oil and put it, oil side down, onto the grill. Brush some more oil on top and close the cover. Cook until the bottom is browned and the top is set, about 5 minutes. Flip the crust over and cook on the other side until browned, about another 3 minutes. At this point you can remove it from the heat and set it aside until your guests arrive.
5

Spread a thin layer of tomato sauce onto the crust and add an even layer of the chorizo mix. Top with some Monterey Jack and mozzarella cheese. Put the pizza back on the hot grill, close the cover, and cook until the cheese is melted and bubbling, about 5 to 6 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

George Duran When I first heard about grilling raw pizza dough, I was more than a little intimidated. But you have my word—not only is it easier than it looks—it’s faster and tastier than making it in your oven!