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We've come to learn that some foods, like this chorizo pizza, really can make life better. Caramelized onions, chorizo, and goat cheese are a delicious threesome of ingredients that can't be beat. It's an easy pizza recipe for weeknights, and it's ready in just 30 minutes!
If you've ever wondered if you can put chorizo on pizza, the answer is a definite YES. In this recipe, we combine the bold flavor of chorizo with caramelized onions and goat cheese for that perfect balance of sweet, spicy, and creamy.
We use our homemade pizza dough recipe, but you can use store-bought dough or crust. We layer on a simple homemade pizza sauce that comes together in minutes. Once you make it once, you might never buy store-bought again.
When building the pizzas, make sure to distribute the toppings evenly so you get a bit of each taste in every bite. When they come out of the oven, top them off with some fresh arugula to balance out the rich flavors.
It's an easy pizza recipe for weeknights, or anytime you feel like spending less time cooking and more time kicking back.
Chorizo pizza ingredients
To make the homemade pizza sauce, you'll need just a few ingredients, most of which you're likely to have in your pantry. It's just tomato sauce, garlic, a bit of sugar, balsamic vinegar, oregano, and sea salt.
Here's what you'll need for the chorizo pizza:
- Olive oil – for sautéing the onions.
- Onions – large cooking onions sliced into rounds for making caramelized onions.
- Sea salt – a little bit of salt with the onions helps with the caramelization process.
- Pizza crusts – we use our homemade pizza dough recipe, but you can use a store-bought or pre-made pizza crust in a pinch.
- Chorizo – we use dry chorizo that slices up like salami or pepperoni.
- Goat cheese – creamy, tangy goat cheese crumbles are the perfect addition to this bold pizza.
- Baby arugula – for topping, adding a fresh and peppery pop of flavor.
How to make chorizo pizza
This is a quick and easy chorizo pizza recipe. It's perfect for weeknights, or anytime you're after some big bold pizza flavor. Here's how to make it in a few simple steps:
- While your oven preheats, make the pizza sauce. Simply add all the ingredients to a small pot on the stove, stir, and simmer it until it thickens.
- While the sauce simmers, start your caramelized onions. Add the onions to a pan with a pinch of sea salt and cook until soft and golden brown.
- Now build your pizzas! Place your dough directly onto a baking sheet, spoon on some sauce, and layer on caramelized onions, chorizo, and goat cheese.
- Bake until the pizza is hot and bubbling, and the crust turns golden. Top it with some arugula and a drizzle of olive oil.
What's the best way to cook pizza?
If you have a pizza stone, we find that's the best option to cook it on. If not, a baking sheet or cast-iron skillet works perfectly well, too.
What type of chorizo is best?
There are a few types of chorizo sausage out there but we use dry chorizo that's similar to salami or pepperoni. It's generally spicy, garlicky, and dark red. Look for it at most grocery stores or butcher shops.
Do you cook chorizo before putting it on pizza?
In this recipe, we use a dry or cured chorizo which doesn't require cooking. If you're using fresh chorizo, that's often used on pizza de chorizo Mexicano, it needs to be cooked first.
Can I use a different type of cheese?
Definitely! While we love the tangy taste of goat cheese, this pizza works well with traditional mozzarella cheese and parmesan, too.
Can I make the pizza sauce ahead of time?
Definitely! You can make it up to 3 days ahead and store it in your fridge. The sauce recipe will actually make more than you need for the pizzas, so you can use it again or store it in the freezer for later.
How long do leftovers keep in the fridge?
Store any leftover pizza in a container in the fridge for up to 3 days. To reheat it, pop it in the oven at 350 degrees Fahrenheit for about 10 minutes.
What to serve with chorizo pizza
This chorizo pizza makes a complete meal that ticks all the boxes: vegetables, protein, fat, and carbohydrates. It's perfect on its own, or with a big salad. Try it with a sprinkle of dried red pepper flakes for a little added heat!
Salads that go well with chorizo pizza
- Bacon Kale Caesar Salad
- Asparagus Salad with Balsamic Glaze
- Sweet Potato Salad with Maple Brown Butter Vinaigrette
If we're serving a crowd, we make a few different types of pizzas for a nice mix of flavors.
- 1 cup tomato sauce
- 1 small garlic clove (very finely minced)
- 1 ½ teaspoons sugar
- 1 teaspoon balsamic vinegar
- ¼ teaspoon oregano
- 1 pinch sea salt
- Optional: ¼ teaspoon chilli flakes
- 2 tablespoons cooking oil
- 2 large onions (thinly sliced)
- 1 pinch sea salt
- 2 12-inch pizza crusts
- 10 ounces chorizo (sliced thinly)
- ¼ cup goat cheese (or more)
- 2 handfuls baby arugula
- A drizzle of olive oil
- Preheat your oven to 425 degrees. Add the pizza sauce ingredients to a small pot with high sides and bring it to a boil. Reduce the heat to medium and let the sauce simmer, uncovered, for 10 minutes, or until it has thickened. Whisk the sauce every few minutes while it is cooking. When it starts to splatter a lot, cover the pot halfway with a lid. DO NOT cover it all the way, or the sauce won't thicken.1 cup tomato sauce, 1 small garlic clove, 1 ½ teaspoons sugar, 1 teaspoon balsamic vinegar, ¼ teaspoon oregano, Optional: ¼ teaspoon chilli flakes, 1 pinch sea salt
- While the sauce is boiling, make the rest of the pizza. Heat the oil in a large frying pan over medium heat. Add the onions and salt and cook, stirring occasionally, until they are soft and brown, about 15 minutes.2 tablespoons cooking oil, 2 large onions, 1 pinch sea salt
- Put the pizza dough onto 2 large baking sheets and spread the sauce on both. Top with the caramelized onions, chorizo, and goat cheese.2 12-inch pizza crusts, 10 ounces chorizo, ¼ cup goat cheese
- Bake for 10-12 minutes, or until the pizza is hot, bubbling, and the crust is golden. When the pizza has finished cooking, remove it from the oven and top it with some arugula and a drizzle of olive oil.A drizzle of olive oil, 2 handfuls baby arugula
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.