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Imagine turning pizza dough into the MVP of your next sandwich night. Instead of bread, you've got a crispy pizza crust that wraps around spicy chorizo, gooey mozzarella, and fresh chimichurri. The crunch outside and chewy middle team up with juicy sausage and herbal sauce for bite after bite of flavor bomb.
The first time I gave this a go was after seeing everyone post about it online. I wasn't sold until I actually tried it. The cheesy, crispy crust mashed up with the spicy chorizo was way more exciting than any pizza or sandwich on its own. My partner, who's all about the classics, kept asking for it over and over—three days that week!
Bold Foundation
- Fresh parsley: Gives you those bright, herby notes for the chimichurri magic.
- Ripe tomatoes: Tangy and juicy for a bit of sharpness against the cheese and chorizo.
- Red chili flakes: Kick things up a notch without burning your mouth.
- Spanish chorizo: Smoky and rich, it’s the main event inside.
- Red wine vinegar: Cuts the heaviness with a hit of sharpness.
- Fresh mozzarella: Melt-level expert, super creamy and soft.
- Garlic cloves: Packs in that punchy flavor for the herby sauce.
- Pizza dough: Crunchy outside, soft inside—holds everything together with just the right bite.
- All-purpose flour: Stops things from sticking when you roll it out, plus gives it that classic dust.
- Cornmeal: Brings in a light crunch and keeps your dough from sticking to the pan.
- Extra virgin olive oil: Makes the crust golden and brings that deep Mediterranean flavor.
Easy Game Plan
- Dough Baking
- Slide the oiled and topped dough rounds (mozzarella all over, remember the edge) onto a hot, cornmeal-dusted sheet or stone. Bake at 450°F for ten minutes or so—you're looking for golden and bubbly.
- Cheese Layer
- After rolling, drizzle the dough with olive oil, add mozzarella slices, and keep a border clear around the edge for sealing later.
- Prepping the Sauce
- Chop up a bunch of fresh parsley (around a cup). Throw in minced garlic, great olive oil, red wine vinegar, and red pepper flakes. Mix it up, salt it to your taste.
- Resting the Chorizo
- Once the chorizo is cooked, let it chill out for a few minutes on a cutting board. Then slice it on the diagonal so it stays juicy and soaks up the sauce.
- Sausage Sizzle
- Get your cast iron pan hot. Brown whole chorizo links over medium-high for about twelve minutes, flipping so all sides get some color and it's cooked through.
- Get That Dough Ready
- Divide your pizza dough into four balls after it’s at room temp. Let them rest under a towel for five minutes so it rolls out easy.
- Shape It Up
- Roll each dough ball into a thin eight-inch circle, about a quarter inch thick, making sure it’s even all over for a solid crust.
- Sauce Sitting
- Let your chimichurri rest at room temp while you handle the rest. The flavors will mix and get bolder.
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This mashup would've had my grandma shaking her head, since she stuck with classics. But honestly, it reminds me of those family dinners where she'd just work with what we had. When I make this for buddies, it's always fun to see their faces turn from, 'what is this?' to 'I need another bite!' Watching that green sauce sneak down into the crust and hit with every bite is my favorite surprise.
Top Pairings
Toss together some arugula with olive oil and lemon, and you’ve got a simple side that cuts the richness. If you want to go all in on Spanish flavor, serve with crispy patatas bravas and hot tomato sauce. A cold glass of craft lager or a crisp Albariño wine makes everything pop and keeps things light.
Unique Upgrades
Take out the chorizo for grilled eggplant, fat mushrooms, and roasted peppers and you’ll have a meatless version that’s loaded with savory punch. Play around with sausages from different countries—try Italian soppressata, something German, or even kielbasa. Feeling breakfasty? Top with a runny fried egg and blow everyone’s mind at brunch.
Keep It Bright
Keep the fresh stuff separate and store your baked pizza crusts in a paper bag at room temp for a day. Heat them up for five minutes at 350°F to get the crunch back. Chimichurri keeps in the fridge for a week—use it on grilled chicken, steak, veggies, whatever needs a zing.
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This pizza sandwich is my favorite example of how crossing food traditions can turn old favorites into something wild and totally new. It's awesome how a simple switch-up in the basics takes familiar stuff and makes it fun again. That contrast of crispy and chewy is just unbeatable. Every time I whip one up, some tiny change in the sausage or sauce ratio keeps things interesting. Never gets old.
Frequently Asked Questions
- → Can I use store-bought pizza dough for this recipe?
- For sure! Grabbing premade dough makes things faster. Just let it warm up on the counter before rolling it out. That way, it’s much easier to handle.
- → What can I substitute for chorizo if I don't eat pork?
- Chicken, beef, or turkey sausage work just as well, or go for a spicy meatless sausage if you want. Try to pick something with the same kind of kick.
- → Can I make these pizza sandwiches without a pizza oven?
- Oh yeah! Bake them on a hot baking sheet or pizza stone in your regular oven at 450°F. Give it about 12 or 15 minutes until the sandwiches turn golden.
- → How long does chimichurri sauce last in the refrigerator?
- Keep your chimichurri in a sealed container in the fridge for about a week. It actually tastes even better after hanging out overnight.
- → Can I make this recipe ahead of time?
- Totally. Throw together your chimichurri and cook the chorizo the day before. Shape the dough a few hours ahead. Try baking just before eating so you keep that crispy crust.