Pizza night at our house is something the whole family loves, but this time we had a reason to like our homemade pizza even more. After one crazy busy day last week, we decided to order pizza from one of the national delivery chains. What a horrible mistake!
After placing the order online, and seeing the $30+ price for two pizzas, we reasoned that this was a rare treat and it would make dinner quick and easy, with little to no clean up, and that would justify the cost. So we sat back and waited...and waited..and waited some more. After 55 minutes the delivery guy arrived with our pizzas. The kids were starving and tired of waiting, and I was still not thrilled with the cost, but we dug into the pizzas. The first bite delivered an undercooked crust and a barely visible layer of toppings. Yuck! I made it through 3 bites and that was enough. The rest of the meal went in the garbage. Come to think of it, I believe this was why we started making our own pizzas in the first place.
So, tonight we were looking forward to a delicious homemade pizza and we decided to add a little Mexican twist and create a Smoky Chicken and Chorizo Pizza. For the crust we used our standard Bread Machine Pizza Crust recipe, and we chose to skip the traditional sauce in favor of a drizzle of olive oil and add a layer of smoky sun-dried tomatoes, then a layer of sautéed chicken and chorizo, followed by a light sprinkle of Mexican cheeses. The smoke from the tomatoes and the chorizo were a great combination and added a great deal of spice to the chicken. So yummy!
This recipe is a great way to use up leftover chicken breast that you might have on hand and you can add other ingredients to your liking. This pizza would be delicious with sautéed onions or green pepper, or switch the cheese to a grated jalapeno-pepper jack cheese for even more spice. The recipe below is for one pizza, and I hope you enjoy it as much as we did.
To Make 1 Chicken-Chorizo Pizza
1/2 Recipe - Pizza Crust
1/2 lb Soft Chorizo
1-1/2 cups Cooked Chicken Breast, chopped
Salt and Pepper
1/2 cup Smoked Sun-Dried Tomatoes, chopped
1 cup Shredded Mexican Blend Cheese, or more to taste
Prepare the pizza crust in the bread machine, and prepare 2 pizza pans by coating them with olive oil.
Preheat oven to 425 degrees.
In a large skillet, over medium-high heat, sauté the chorizo until cooked through, then add the chicken to the pan and stir. Cook for 5 minutes over medium-low heat, then add the salt and pepper to taste. Remove the pan from the heat and set aside.
Place half of the pizza dough on each pan, and spread the dough out to reach the edges, turning the dough over a few times to coat the dough with oil.
Sprinkle the edges of the dough lightly with garlic powder, then place the pan in the oven. Bake for about 6 minutes or until the crust is lightly golden, but not fully cooked.
Remove the crust from the oven and coat the crust with a drizzle of olive oil, then add the chicken and chorizo mixture, followed by the tomatoes and finally the shredded cheese.
Bake for 12 minutes or until the pizza is golden and the cheese has melted.