There’s nothing quite like homemade pizza, especially when it’s topped with spicy, smoky chorizo and plenty of gooey ch ...

Pizza gets a decidedly south-of-the-border makeover in this tomatillo- and chorizo-topped version. 1 (14-ounce) ball of pizza dough, homemade or store-bought Instructions: If you’re using a ...

Pizza gets a decidedly south-of-the-border makeover in this tomatillo- and chorizo-topped version. 1 (14-ounce) ball of pizza dough, homemade or store-bought Instructions: If you’re using a ...

2. Place chiles, tomato, yellow onion, garlic and oregano in a saucepan; cover with water (about 1½ cups). Bring to boil over high heat. Reduce to medium-low; simmer, uncovered, stirring ...

The lesser reason is the use of chorizo, a sausage I first encountered doing an April, 2021, Test Kitchen recipe from one of the first Food network celebrity chefs to catch my attention, Sara Moulton.

1 dough ball, left to rise for 1½ –2 hours (see pizza dough recipe) Flour, for dusting; 1 dessertspoon extra virgin olive oil; 1 garlic clove, peeled and chopped ...

Makes 4 servings. 12 ounces fully cooked smoked chorizo sausage; 1 (12-inch) prebaked thin pizza crust; 1 tablespoon olive oil; ¾ cup tomatillo sauce ...

On a floured work surface, roll out 1 disk of dough to an 11-inch round. Transfer to a floured pizza peel. Lightly brush the edge of the dough with olive oil.

INSTRUCTIONS. Melt butter in large saucepan. Add diced shallot and chopped garlic, and cook on medium heat until soft and translucent. Add sweet corn and cook on medium heat for 10 minutes.

Crumble the chorizo into the skillet and cook, stirring and breaking into almond-sized chunks, until cooked through and crisp, about 5 minutes. Transfer to a bowl.

Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.