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.

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It will change the way you think about brunch...

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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!