Fresh Chorizo Mozzarella Traybake Pizza

And just like that, the traybake pizza party series continues—this time with a bold, smoky twist. Meet the fresh chorizo mozzarella one. I went with chorizo sausage here for its paprika-kissed punch and those little crispy edges that curl up like gifts, but honestly? All kinds are welcome. Sweet Italian, saucisse de Toulouse or a crumbling of plant-based chorizo—let your taste lead the way. Same process, same love. We start with a par-baked pizza dough sheet. Then come the layers: our homemade tomato sauce, sharp and slow-simmered; a generous shower of parmigiano; button mushrooms shaved thin; a whisper of oregano; and the star—creamy, tearable di bufala mozzarella, quivering in its freshness. The chorizo is cooked separately first. The whole thing slides straight onto a blazing hot pizza stone or into the roaring mouth of a pizza oven. A few minutes—just until the crust blisters and the cheese bubbles like a happy secret. Pull it out. Watch it settle. Finish with a slow, greedy drizzle of spicy oil.

Fresh Chorizo Mozzarella Traybake Pizza

Course: baking

Cuisine: French, Italian

Keyword: Bread, pizza

Difficulty: easy

Prep Time: 25

Cook Time: 12

Total Time: 30

Servings:

Calories: 475kcal

Cost: $17

It will change the way you think about brunch…

Equipment

1 Baking tray 16X12-inch (40X30cm)
1 Pizza stone
1 Wooden spatula
1 Skillet or sautoir
3 deli containers
1 Offset spatula
1 Pizza Peel
1 Large cutting board
1 Pizza cutter wheel

Ingredients

1 each Crispy crust traybake pizza sheet Recipe

Topping

600 g Chorizo sausage
20 g Olive oil
150 g Tomato sauce Recipe
150 g Button mushrooms cleaned and thinly sliced
40 g Grated parmesan
600 g Mozzarella di bufala
5 g Fresh oregano chopped

Instructions

Learn how to make these delicious and convenient par-baked pizza sheets.

Cooking Sausage

Remove the casing from the sausages and discard it.
Heat the sautoir, add the olive oil and sausages. Break the sausages apart with a spatula and cook over medium-high heat for about 15 minutes, stirring every so often until cooked through. Let cool.

Assembly

Drain the mozzarella, then press excess moisture out using paper towels. Cut mozzarella into thin slices. Spread tomato sauce all over the par-baked pizza sheet.
Add a layer of sliced mushrooms and season them with parmigiano and ground black pepper.
Finish with the mozzarella slices and season cheese with salt. Add chunks of cooked sausage. Scatter then a light touch of chopped fresh oregano or basil all over.

Baking

Preheat your conventional oven to 500°F/260°C for 45 minutes with the pizza stone placed in the middle. Carefully slide the pizza from the baking tray onto the hot pizza stone. Bake at 480°F/250–260°C for about 8-10 minutes. Use a pizza peel or baking tray to slide the hot pizza back on. Use a pizza peel or baking tray to slide the hot pizza back onto it. Cut into desired portions. Alternatively, finish baking in your preheated pizza oven!

Storage

Fresh chorizo pizza can be stored in the freezer (wrapped in film) for up to 2 months.

Nutrition

Serving: 100g | Calories: 475kcal

Print Recipe

Fresh Chorizo Mozzarella Traybake Pizza