Best 4 Chicken And Chourico Pizza Recipes

CHICKEN AND CHORIZO TRAY BAKE

Steps:

• Pre-heat oven to 180C / 350F
• Place the oil in a large baking tray (sheet pan) and rub the skin of the chicken thighs in the oil. Turn the chicken thighs over so they are skin side up and arrange on one or two baking trays (SEE NOTE on cooking in 1 or 2 trays)
• Add the chorizo, sweet potato, bell pepper and onion to the tray/s
• Sprinkle with the smoked paprika and dried oregano and rub into the chicken breasts.
• Cook for 55-60 mins. Halfway through cooking, remove from the oven to give the vegetables/ chorizo a stir and to baste the tray contents with the juices.
• Add the lemon juice and stir through. Season the juices to taste and top with fresh oregano to serve.

CHICKEN-AND-CHORIZO ALFREDO PIZZA

Steps:

• Place the flour, egg and panko breadcrumbs into 3 separate medium shallow bowls. Season the flour, eggs and panko breadcrumbs with salt and pepper. Sprinkle the chicken with salt and pepper. Coat the chicken in flour, then dip into the egg, letting the excess drip back into the bowl. Coat the chicken in panko.
• Pour 1/4 inch of canola oil into a medium skillet and heat over medium-high heat. When the oil starts to shimmer, add a few panko breadcrumbs to the oil; if the breadcrumbs immediately start to bubble and brown, then the oil is ready to fry in. Add the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side, depending on the thickness of the chicken. Transfer the chicken to a cooling rack set over a baking sheet.
• Put the butter in a medium saucepan and melt over medium heat. Stir in the chicken broth and heavy cream. Bring to a simmer; adjust the heat and simmer, stirring occasionally, until the sauce has thickened, 3 to 5 minutes. Turn off the heat and add the Parmesan and 1/2 cup of the mozzarella to the sauce. Stir until the cheeses have melted and the sauce is thickened. Season with salt and pepper.
• Heat a medium cast-iron skillet over medium-high heat. When the pan is hot, add 1 tablespoon canola oil and swirl the pan to coat. Add the chorizo and cook until lightly browned in spots and cooked through, 4 to 5 minutes, breaking up the meat with a wooden spoon. Use a slotted spoon to remove the chorizo to a bowl.
• Position a rack on the bottom shelf of the oven and place a large inverted baking sheet on the rack. Preheat the oven to 450 degrees F.
• Lay out a large piece of parchment paper that fits on top of a second large inverted baking sheet. Lightly dust the parchment paper with flour. Gently stretch out the dough ball into an 11-inch round. Use your fingers to make a 1/2-inch edge around the outside edge of the pizza. Sprinkle the dough with the remaining mozzarella cheese, leaving the edge clean. Spread some of the Alfredo sauce on top of the cheese (you will have some sauce left over) then top with the chorizo. Cut the fried chicken into thin slices and place all over the pizza.
• Use the inverted baking sheet like a pizza peel and gently push the parchment paper with the pizza on it onto the inverted baking sheet in the oven. Bake the pizza until the crust is deeply browned, the dough is cooked through and the cheese is bubbling, 15 to 20 minutes.
• Remove the pizza from the oven and drizzle with spicy ranch dressing and sprinkle with the parsley. Cut into 6 pieces and serve immediately.

CHORIZO SUPREME PIZZA

Steps:

• Heat oven to 425ºF.
• Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
• Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
• Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.

CHORIZO PIZZA WITH PEPPERS & MANCHEGO

Steps:

• Prepare the dough following the instructions in our basic pizza dough recipe in 'goes well with', right.
• Thickly slice the chorizo and pan-fry until crisp. Remove and set aside. Cook one side of the pizzas.
• Crush 2-3 of the tomatoes with your hands and drain in a sieve, then spread on the cooked side of the pizzas. Top with both cheeses, the pepper and chorizo. Season and add chilli flakes if you like it hot. Grill, covered, until the cheese is melted. Finish with the spinach leaves and shavings of manchego.