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’s 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 425°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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Artichoke & Roasted Red Pepper Flatbread Pizza

Who doesn’t love pizza?  It’s an American staple.  I adore pizza topped with almost anything.  Problem is, it is calorie-laden, and you don’t always know what you’re getting with takeout or frozen versions.  Why not make your own, using fresh cheeses and lower-calorie crusts?

That’s what I did.  Actually, it’s what I do all the time.  I usually pile on fresh veggies and maybe chicken, but today I had some marinated artichokes and jarred roasted red peppers calling my name.  Here’s what I did with them.

I always use fresh Mozzarella for homemade pizza.  If you can stop yourself from eating it all beforehand, there is just no substituting with shredded versions.  The Parmesan is more forgiving, and the store bought shredded available (usually) in the deli is just fine.

I used a multigrain flatbread – the brand was Joseph’s and it was next to the pita bread in my deli.  If you want to make a gluten free version here, try Udi’s gluten free pizza crusts, available in the freezer section.  Gluten free crust is crispy by naure so it will work the same as the flatbread does here.

Be sure to cover the flatbread end to end, or the exposed areas will burn!

Artichoke & Roasted Red Pepper Flatbread Pizza

Makes one flatbread pizza.

  • 1 flatbread or small pizza crust
  • 4 ounces fresh Mozzarella cheese (sliced into 4)
  • 3 jarred, marinated artichoke quarters, cut into smaller pieces
  • 1/4 cup jarred, roasted red peppers, cut into pieces
  • olive oil
  • fresh basil leaves
  • ground pepper
  • red pepper flakes (optional)

Rub one side of the flatbread with a small amount of olive oil.  Using a paper towel, wipe off excess oil.  Bake at 450 degrees just until beginning to brown; flip and bake until other side is just crisping up, 1-2 more minutes.

On oiled side of flatbread, spread 1/4 cup pizza sauce all over, taking care to cover to every edge so the bread doesn’t burn when you put it back in the oven.

Top with the 4 Mozzarella slices; chopped red peppers; and artichokes.  Bake at 400 degrees until melted and browning, watching the bread as you go, 5-10 minutes.

Remove from oven and top with fresh basil leaves and red pepper flakes.  Serve immediately.  Enjoy!