Chorizo & Goat Cheese Pizza with Roasted Vegetables

I love pizza. I mean, who doesn’t?

And it’s nice to sometimes switch it up from the usual pepperoni-sauce-cheese mix.

I love smooth, creamy goat cheese on pizza – mixed with basil pesto! – instead of tomato sauce.

Add spicy Mexican chorizo and roasted vegetables and I think I just died and went to heaven.

By the way, there is a reason I say Mexican chorizo: it’sΒ the kind you buy raw and must cook, as opposed to Spanish chorizo that’s already cooked and more salami-like.

Not that anything would be wrong with using Spanish chorizo. That would be delicious. But on this particular weekend night, I had Mexican chorizo in my fridge.

And so it was.

Kale, green pepper, and onions flavored with garlic roast in the oven until tender. I love how the kale gets a little crispy! Mmmm, good texture.

Did you know Pillsbury makes (dedicated facility) gluten free pizza crust? It’s in a tub next to their cans of regular dough (the ones you have to “pop” open with a spoon. I hate those cans.) It is delicious. Udi’s also makes precooked pizza dough, in the frozen section by the pizza. Take your pick! If you go with the Pillsbury dough, I suggest flipping it over in the oven halfway through to crisp it all over.

Then make this pizza!

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Chorizo & Goat Cheese Pizza with Roasted Vegetables

Makes one 12-inch pizza.

  • one premade pizza crust of your choosing, refrigerated or frozen
  • 4 ounces Mexican chorizo sausage, casings removed
  • 4 ounces goat cheese
  • 2 tablespoons jarred basil pesto
  • 1 cup red or green kale, stems removed, chopped into bite-sized pieces
  • 1/2 green pepper, cored and sliced into thin strips
  • 1/4 red onion, sliced thin
  • 3 garlic cloves, sliced thin
  • 1 tablespoons plus 1 teaspoon olive oil
  • salt and pepper, to taste

Preheat your oven to 425Β°F.

Toss the green pepper, red onion, and garlic in the tablespoon of olive oil and a little salt. Spread on a baking sheet lined with parchment paper, and bake for 20 minutes or until vegetables are tender, stirring once. Set pan aside.

Toss the chopped kale in the teaspoon of olive oil and salt. Spread on another baking sheet lined with parchment paper and bake 7-10 minutes, or until kale starts to crisp at the ends. Set pan aside.

Prebake your pizza crust per it’s package directions (or skip this step if it’s already fully cooked). One helpful hint: the more toppings you plan to pile on your pizza, the more done you’ll want the crust to be before topping it.

While the pizza bakes, heat a dry skillet over medium-high. Cook the chorizo until no longer pink; drain off the fat.

Remove pizza crust from oven, keeping temperature in accordance to the crust’s directions.

Mix goat cheese and pesto together; spread on pizza crust. Top with crumbled chorizo, vegetables, and kale and put back in the oven to warm everything up.

When pizza is heated through, add freshly cracked pepper and drizzle with a little olive oil. Enjoy!

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