Chorizo Traybake Pizza

Here is the perfect example of easy-to-manage and on-budget par-baked meals for large crowds: nothing less than made-ahead Neapolitan pizza dough sheets that you embellish according to your taste. In this traybake pizza series, we will go through unbelievable combinations of flavors that will remind you of Italy but also from the North to the South of France. Let’s begin with this classic pepperoni pizza but made with spicy Spanish chorizo instead. Twelve minutes in a hot oven, a scatter of fresh oregano, and you’ve got crispy-edged, chewy-centered squares that cost pennies per portion and vanish in minutes. Let’s do it!

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It will change the way you think about pizza night

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Pepperoni vs Chorizo

Pepperoni is a type of salami of Italian-American origin, similar to Italian sausage and Spanish chorizo, which is a cured and smoked pork or beef sausage originating from the Iberian Peninsula. Italian sausages and chorizo also have different seasonings, though both consist of at least 85% pork meat. It is similar to French saucisson but without spices.
Learn how to make these delicious and convenient par-baked pizza sheets.

Chorizo TrayBake Pizza

Spread tomato evenly over the par-baked pizza sheet.
Sprinkle over grated or shaved parmesan and the shredded mozzarella.
Top with the thinly sliced chorizo.
Garnish the pizza with freshly chopped oregano.

Storage

Now, your chorizo traybake pizza can be stored in the freezer (wrapped in film) for up to 3 months.

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 to 12 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!