We're wrapping up Pizza Week here on WGC with this Tomato Cream Chorizo Pizza and it's one for the record books! While a traditional red sauce pizza isn't always my first choice - this tomato cream sauce is incredible and I'm officially hooked.
Ok friends - listen up. Tomato Cream sauce is where it's at. If you're a red pizza sauce kinda human, this one is about to rock your world. Instead of just a traditional red sauce that you buy from the store, this homemade pizza sauce that get's finished with a touch of heavy cream is the new norm. Mark my words, anytime we make a red sauce pizza from here on out, starting with this Chorizo Pizza, this sauce will be on the base.
It's a no-cook sauce, so don't worry about having to let it simmer for hours on end on your stove. It takes approx 5 minutes to whip up in a food processor or blender and you could easily freeze any leftovers for your next pizza night.
Add to that fontina (one of the most meltable cheeses, some fennel and a bit of chorizo and you're in business! Tomato Cream Chorizo Pizza will be your new go-to for meat lovers pizzas!
A few quick links:
What you’ll need:
Tomato Cream Chorizo Pizza
Ingredients
- 1 pound pizza dough
- 1-2 cups shredded fontina cheese
- ½ cup chorizo cooked and crumbled
- ½ small bulb fennel thinly sliced
- kosher salt and freshly cracked black pepper
- red pepper flakes
- basil
For the Tomato Cream Sauce
- 1 28-ounce can whole peeled tomatoes juice reserved
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt plus more to taste
- 2 tablespoons heavy cream
Instructions
For the pizza sauce:
- Drain the tomatoes and reserve the juice. Add the tomatoes and the tomato paste to a food processor. Pulse until well combined and smooth. Transfer the tomato mixture to a bowl and stir in the garlic, olive oil, oregano, and salt. Stir in the heavy cream. Taste and adjust as necessary.
For the pizza:
- Preheat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be cooked, use a spoon to spread about 1⁄3 cup of the tomato cream sauce around the dough leaving a little bit for the crust.
- Top each pizza with equal amounts of the fontina, cooked chorizo, sliced fennel, salt, pepper and red pepper flakes. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
- Remove pizza from the oven. Season with salt and pepper and additional red pepper flakes if needed, slice and serve.
You said to reserve the juice for what?
I use it to make sauces or throw it into a pasta just so I don't waste it!
I wish the recipe would have specified greasing or putting oil on the pizza pan, the recipe came out okay, but my pizza was stuck on the pizza pan, oh well, not bad for first time making pizza though
you dont want to oil your pizza stone - it's not good for the stone! You could add a little cornmeal or flour on the bottom of the dough before rolling it out to help prevent sticking
Is there a reason to reserve the tomato juice? I don’t see a mention in the rest of the recipe where it is used…
you can reserve it for another use, like adding to risotto! It's not needed for this recipe bc it makes the sauce too thin!
Why is the tomato juice reserved?
I just can't decide which pizza I love the most!!