Smoky Chorizo Pizza

3 Ratings

3 Reviews

Prep 25 min
Total 35 min
Ingredients 7
Servings 6

Kick up the flavor of your pizza with smoky chorizo and mild, ooey-gooey provolone.

By Pillsbury Kitchens

Updated April 12, 2013

Bake-Off® Contest 46, 2013

Kelli Haskins

Bensalem, Pennsylvania

Ingredients

1

tablespoon plus 1 1/2 teaspoons Crisco® Pure Olive Oil
1

can Pillsbury™ refrigerated classic pizza crust
5

oz cooked smoked Spanish chorizo, coarsely chopped
1

medium sweet onion, cut in half, thinly sliced (2 cups)
2

tablespoons sherry vinegar
12

oz sliced provolone cheese
1/2

cup sliced roasted red bell pepper (from 7-oz jar), drained

Steps

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1

Heat oven to 400°F. Brush 1 1/2 teaspoons of the oil on large cookie sheet. Unroll dough on cookie sheet; press into 14x12-inch rectangle. Brush remaining 1 tablespoon oil over dough. Bake 8 minutes.
2

Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chorizo; cook 4 to 5 minutes, stirring occasionally, until meat starts to brown. Drain on paper towels. Reduce heat to medium. Add onion; cook 5 minutes, stirring occasionally. Stir in vinegar; cook 5 minutes longer or until onion is soft and caramelized. Remove from heat.
3

Top partially baked crust with cheese, onion, bell pepper and chorizo. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is bubbly.

Nutrition Facts

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 45%
Saturated Fat 14g 70% Trans Fat 0g
Cholesterol: 60mg; 20%
Sodium: 1280mg; 53%
Potassium: 230mg; 7%
Total Carbohydrate: 39g; 13%
Dietary Fiber 2g 8% Sugars 3g
Protein: 25g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 45%; 45%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;