Spicy Chorizo Sandwich

Imagine biting into a sandwich where pizza crust takes center stage instead of bread. This game-changing combo merges two comfort food favorites in one mind-blowing package. The golden, crunchy exterior gives way to a soft inside, cradling spicy chorizo, gooey mozzarella, and tangy chimichurri. You'll love how the chewy-meets-crispy dough works with the juicy sausage and herb-packed sauce, giving you amazing flavor in every single bite.

After seeing this all over my feeds, I just had to try making it. I wasn't sure if it'd be worth the buzz, but wow—I was hooked from the first taste. It's way more exciting than your average sandwich or pizza by itself. The mix of that crispy, cheese-filled crust with bold chorizo flavors is something else. My other half usually sticks to classics but asked me to make this three times in one week!

Tasty Building Blocks

• Pizza dough: Makes that awesome base that's both stretchy and crispy when cooked.
• All-purpose flour: Keeps the dough from sticking and adds that nice dusty touch outside.
• Cornmeal: Gives you that awesome crunch and stops everything from sticking together.
• Extra virgin olive oil: Helps everything brown up nicely and adds that lovely Mediterranean taste.
• Fresh mozzarella: Melts perfectly with its mild, creamy goodness.
• Spanish chorizo: Packs a punch with its smoky, rich flavor profile.
• Ripe tomatoes: Add that fresh zing that cuts through the heavier stuff.
• Fresh parsley: Forms the backbone of your bright, herby chimichurri.
• Garlic cloves: Give that kick of flavor that runs through the whole sauce.
• Red wine vinegar: Adds that sharpness to balance out the fatty bits.
• Red chili flakes: Bring just enough heat to make things interesting without going overboard.

Assembly Roadmap

Sauce Preparation:

Chop up a cup of flat-leaf parsley, mix it with crushed garlic, good olive oil, red wine vinegar, and a sprinkle of red pepper flakes in a bowl, then add salt to your liking.

Flavor Development:

Let your chimichurri sit out while you work on everything else—this gives all those flavors time to mix together as the herbs release their tasty oils.

Chorizo Cooking:

Get a cast iron pan nice and hot, throw in your whole chorizo links, and cook them for about 10-12 minutes, turning now and then until they're browned all over and done inside.

Sausage Resting:

Move your cooked chorizo to a cutting board and let it chill for a minute before slicing it diagonally into thick pieces—this keeps all those good juices that'll mix with your sauce.

Dough Division:

With a bit of flour on your counter, split your room-temp pizza dough into four equal balls and cover them for five minutes to help the dough relax.

Shaping Process:

Roll each ball into an 8-inch circle about 1/4-inch thick, making sure it's even all around so it'll cook right and hold together.

Cheese Application:

Put a little olive oil on each dough circle, then lay thin slices of fresh mozzarella on top, leaving about half an inch around the edges so you can seal it up when baking.

Dough Baking:

Put your dough rounds on a hot pizza stone or baking sheet with cornmeal sprinkled on it, then bake at 450°F for about 10 minutes until the crust turns golden and the cheese gets all bubbly.

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My grandma would've raised an eyebrow at this mix of food traditions—she stuck to the classics her whole life. But something about it reminds me of her Sunday cooking, when she'd just throw together whatever was in the kitchen. I love making these when friends come over because watching their faces change from "what's this?" to "oh my gosh, this is amazing" makes my day. The way the chimichurri soaks into little pockets in the warm crust creates these amazing flavor bombs in every bite.

Ideal Side Dishes

Toss some arugula with a splash of lemon juice and olive oil for a light side that balances out the hearty sandwich. You can also whip up some crispy potatoes with spicy tomato sauce for a full Spanish-inspired meal. Drink-wise, go for a cool glass of Albariño or a nice craft beer to wash it all down—they'll cut through the richness and make every bite even better.

Fun Variations

For veggie lovers, swap the chorizo for grilled eggplant, big mushroom caps, and sweet roasted peppers to get that same satisfying umami kick. You can try different sausages too—maybe Italian soppressata, German bratwurst, or Polish kielbasa with sauces that match their flavors. If you're feeling extra fancy, crack an egg on top for a breakfast version that'll make your weekend brunch something to talk about.

Storage Solutions

Keep all your ingredients separate until you're ready to eat. The baked pizza rounds can sit at room temp in paper bags for a day. When you're ready to eat, warm them in the oven at 350°F for 5 minutes to get them crispy again, then add your toppings. Make extra chimichurri and keep it in the fridge for up to a week—it's great on everything from steaks to roasted veggies.

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What I really love about this pizza sandwich is how it breaks all the rules between different food traditions and creates something totally delicious. It's amazing how such a basic idea can completely transform ingredients we all know into a whole new food experience. The way the outside gets so crispy while the inside stays soft makes the perfect backdrop for bold fillings. I notice different flavor notes every time I make it, depending on which chorizo I grab or how I tweak my chimichurri recipe.

Frequently Asked Questions

→ Is premade pizza dough an acceptable swap?

For sure! Ready-made dough is a time-saver. Just let it sit at room temp for a bit to make it more pliable before stretching.

→ What are good chorizo replacements if I skip pork?

Try chicken, turkey, or beef sausages. Plant-based sausage alternatives work well too if you pick ones with similar spices.

→ Do I need a pizza oven to make this?

Not at all! Set your regular oven to 450°F. Use a hot baking sheet or pizza stone, and bake the sandwiches for 12-15 minutes until golden.

→ How long will chimichurri stay fresh in the fridge?

Stored in a sealed container, it keeps for about a week. Its flavors actually develop more overnight!

→ Can parts of this dish be prepped ahead?

Yes! Prepare the chimichurri and cook the chorizo the day before. Shape the dough a few hours early. Assemble and bake just before eating for maximum crunch.