Tasty Chorizo Sandwich

Crunchy pizza base turned into an amazing sandwich holder creates a game-changing food experience that brings together two favorite comfort dishes in one tempting creation. This clever idea swaps out regular bread for a toasty golden pizza base filled with zesty chorizo, gooey mozzarella, and fresh chimichurri. The mix of soft inside and crunchy outside dough with juicy sausage and herby sauce gives you tons of flavor in every yummy bite.

I first tried making this after it kept showing up on my social feeds for ages. I wasn't sure it would be worth all the buzz, but I was totally convinced after just one bite. The mix of the crunchy, cheesy crust with the strong chorizo taste made something way more interesting than a normal sandwich or regular pizza. My significant other, who usually sticks to classic recipes, asked for it three times in one week.

Tasty Base

• Red wine vinegar: Adds needed tanginess to cut through the rich ingredients.
• Extra virgin olive oil: Helps browning and adds rich Mediterranean flavor.
• All-purpose flour: Stops sticking when rolling and gives a light dusty finish.
• Fresh parsley: Makes a bright herby foundation for the must-have chimichurri.
• Cornmeal: Gives important crunch and helps the dough from sticking.
• Fresh mozzarella: Melts beautifully with a mild creamy taste.
• Pizza dough: Makes the ideal chewy yet crispy foundation with great texture.
• Garlic cloves: Give strong flavor that fills the chimichurri sauce.
• Spanish chorizo: Brings smoky paprika flavors with meaty richness.
• Ripe tomatoes: Add fresh tanginess that balances the heavier elements.
• Red chili flakes: Give a nice warmth that boosts rather than overpowers.

Making Method

Dough Division:

On a slightly floured surface, split your room-temp pizza dough into four equal chunks, softly shape each into a ball then let them rest covered for five minutes to relax the gluten.

Cheese Application:

Drizzle each dough circle with olive oil, then lay thin slices of fresh mozzarella across the top, keeping a half-inch space around the edge for good sealing while baking.

Dough Baking:

Move your prepared dough circles to a hot pizza stone or baking sheet sprinkled with cornmeal, then bake at 450°F for about ten minutes until the crust turns golden and cheese gets bubbly.

Sauce Preparation:

Finely chop fresh flat-leaf parsley until you have about one cup, then mix with minced garlic, good olive oil, red wine vinegar, and crushed red pepper flakes in a small bowl, adding salt to taste.

Flavor Development:

Let your newly made chimichurri sit at room temperature while getting other parts ready, giving flavors time to blend as the herbs release their oils.

Chorizo Cooking:

Warm up a good cast iron pan over medium-high heat, then add whole chorizo sausages and cook for about ten to twelve minutes, turning now and then until browned all over and cooked through.

Sausage Resting:

Move cooked chorizo to a cutting board and let it rest a bit before slicing diagonally into half-inch thick pieces, keeping juices that will later mix with the chimichurri.

Shaping Process:

Roll each dough ball into an eight-inch circle about quarter-inch thick, keeping even thickness throughout for consistent cooking and good structure.

Pin it

My grandma would've been confused by this mixed-culture dish, as she stuck to old-school recipes her whole life. But something about this combo reminds me of her Sunday meals where she'd play around with whatever ingredients we had on hand. I really enjoy making this sandwich when friends come over because watching their faces change from curious to delighted with that first bite makes me happy. The way the chimichurri soaks a bit into the warm crust makes flavor spots that surprise you with each bite.

Ideal Companions

Serve with a basic arugula salad with just lemon juice and olive oil for a fresh contrast to the heavy sandwich elements. Think about offering roasted patatas bravas with spicy tomato sauce for a complete Spanish-inspired meal. For drinks, a cold Albariño wine or craft beer works perfectly to balance the richness while making all the flavors pop.

Fun Variations

Swap out the chorizo with grilled eggplant, portobello mushrooms, and roasted red peppers for a tasty veggie version full of savory flavors. Try different local sausages like Italian soppressata, German bratwurst, or Polish kielbasa paired with matching sauces for global twists. Think about adding a fried egg with runny yolk to make an awesome breakfast version that's perfect for weekend brunches mixing morning comfort food with surprising presentation.

Keeping It Fresh

Keep the parts separate with baked pizza rounds stored at room temp in paper bags for up to one day. Warm up pizza rounds in a 350°F oven for five minutes to bring back the crispness before adding the other ingredients. Make extra chimichurri to keep in the fridge in a sealed container for up to one week, using it to liven up other meals from grilled meats to roasted veggies.

Pin it

This pizza sandwich shows everything I love about today's cooking where lines between food traditions blur into something uniquely tasty. What amazes me most is how such a basic idea changes familiar ingredients into a completely new eating experience. The texture contrast between crisp outer dough and chewy inside makes the perfect backdrop for strong fillings. Every time I cook this recipe, I find new flavor details depending on which chorizo I use or small changes in my chimichurri mix.

Frequently Asked Questions

→ Is pre-made pizza dough okay to use?

Totally! Store-bought pizza dough is a big time-saver. Let it warm to room temperature so it stretches easily.

→ What’s a good replacement for chorizo if I don’t eat pork?

You could try turkey sausage, beef sausage, or even plant-based alternatives. Pick something with similar spices for the best flavor.

→ Can regular ovens work for these sandwiches?

Of course! Heat your oven to 450°F and use a hot pizza stone or baking tray. Bake them for 12-15 minutes until golden.

→ How long can homemade chimichurri last in the fridge?

Keep it in an airtight container, and it’ll stay fresh for up to a week. The flavors get better after a day too!

→ Can I prep everything ahead of time?

Sure! Make the chimichurri and cook the chorizo a day before. Shape the dough a few hours ahead, but bake right before eating for the best crispiness.