This Chorizo and Manchego Pizza is pizza with a Spanish twist, with manchego cheese, red onion and arugula.
Why I love this chorizo pizza!
This Manchego Chorizo pizza was one of several different pizzas that we baked up this week and it was the clear winner. The flavours in this one were truly memorable and will definitely be one that we will make again and again.
Along with the chorizo, is the nutty flavour of Spanish Manchego cheese. I think it’s fairly easy to find these days, but a reasonable substitute would be a Pecorino Romano.
Finally, the pizza is dotted with caramelized red onions. I’m not going to lie. Caramelizing onions is not a quick undertaking, but so worth it. If you’re not in the mood or short on time, just throw them in to a hot skillet with a little oil and fry them off. You probably don’t want to put them on the pizza raw, as they don’t really cook enough to develop any sweetness.
After the pizza comes out of the oven, a bit of fresh, baby arugula tops it off, for a bit of green and more Manchego shavings.
Ingredients and Substitutions
Chorizo – I had gone to the grocery store intending to pick up fresh chorizo sausage with the plan of crumbling and cooking it before putting it on the pizza. As fate would have it, I couldn’t find any fresh chorizo anywhere that day, so I picked up some cured chorizo instead. As it turned out, it was probably a much better choice for this pizza. It cooked up beautifully and was so full of paprika flavour and smokiness, that I don’t think fresh chorizo can come close to. That said, if fresh chorizo is your only option, go ahead and use it. It will need to be pre-cooked a bit in a frying pan before using on the pizza.
Manchego Cheese – Spanish Manchego cheese is the perfect pairing with Spanish chorizo sausage. It’s quite easy to find these days, but a reasonable substitute would be Pecorino Romano.
Red Onion – I love caramelized red onion, but yellow onion is fine here, as well.
I like to make my own pizza dough and sauce when I have the time, but it’s perfectly fine to use store-bought pizza dough and/or store-bought pizza sauce.
Get the Recipe: Manchego and Chorizo Pizza
- 1 large red onion, sliced
- 2 Tbsp. olive oil
- 1 tsp. white sugar
- 1 tsp. balsamic vinegar
- 10 inch piece of cured Spanish-style chorizo sausage, pulled apart in to small chunks (** See note below)
- 2 cups Manchego cheese, grated, plus more shaved for the garnish
- Fresh baby arugula, for garnish
- 1 lb. pizza dough, or your favourite homemade pizza dough
- 13 oz. pizza sauce, or your favourite homemade pizza sauce
- ** Cured chorizo sausage is not fresh sausage. It has been cured and/or smoked and is semi-dried, like Kielbassa, so could be sliced up and eaten out of hand, if you liked. It is often found in the deli section of your grocery, in sweet or hot versions. Either one is fine, depending on your taste. Try to find one that isn't rock hard (should give a little if squeezed), or you'll have a heck of a time pulling it apart. If you can't find, you could use fresh chorizo sausage (often seen in the meat department, with other fresh sausages), but you would need to remove the sausage from the casing, crumble and pan fry a bit before adding to your pizza.
- For the caramelized onions: In a frying pan, heat olive oil over medium heat. Add onions and a bit of salt, then stir to coat. Cook over medium heat until onions start to soften. Reduce heat to medium low. Continue cooking and stirring for about 30 minutes more, adding a few tablespoons of water a couple of times and allowing it to cook off. This will help to soften the onions, as well as preventing the skillet from becoming too dry.
- Once the onions have cooked for about 30 minutes and are quite soft, increase the heat to medium-high. Add the sugar, balsamic and a bit more salt and cook, stirring, until onions are browned and caramelized. Remove to a bowl and set aside or refrigerate until needed.
- Preheat oven to 500° F. with rack 8 inches below broiler. If you are using a pizza stone, put it in the cold oven and allow to heat with the oven. Allow to pre-heat for about 30 minutes.
- Assemble the pizzas: Flour a work surface. Divide the pizza dough into 2 or 4 equal parts (for 2 large or 4 small pizzas, as you like) and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
- Form dough into a rough circle. (I like to do this on a cornmeal sprinkled piece of parchment paper. Place parchment on to a baking sheet if you aren't using a pizza stone). Spread a generous layer of pizza sauce, the dot with caramelized onions. Scatter some crumbled chorizo on top, then top with some grated Manchego.
- If using parchment, trim the parchment back very close to the edge of the pizza, so it won't burn in the oven. Place pizza on to pizza stone on the parchment. (Or place baking sheet in oven). Allow to cook for 5 minutes, then without opening the oven door, switch your oven to "Broil" and allow to cook 4-5 minutes longer, or until cooked, browned and bubbly.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!