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
- 1 pound pizza dough
- 1-2 cups shredded fontina cheese
- 1/2 cup chorizo cooked and crumbled
- 1/2 small bulb fennel thinly sliced
- kosher salt and freshly cracked black pepper
- red pepper flakes
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
- 1/2 teaspoon kosher salt plus more to taste
- 2 tablespoons heavy cream
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.