Spanish Chorizo and Piquillo Pepper Pizza

Name: Spanish Chorizo and Piquillo Pepper Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 12 oz (340 g) pizza dough, room temperature or thawed; 1 tbsp (15 ml) extra-virgin olive oil; ½ cup (120 ml) crushed tomato or tomato sauce; to taste kosher salt; to taste freshly ground black pepper; 4 oz (115 g) Spanish chorizo (cured), halved lengthwise, then sliced into thin half-moons; ½ cup (120 g) roasted piquillo peppers in jar, drained well and patted dry; 3 oz (85 g) manchego cheese, thinly shaved with a vegetable peeler or knife; ¼ tsp (½ g) garlic powder (optional); 1 tbsp (3 g) fresh flat-leaf parsley, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A rustic Spanish-inspired pizza with a thin, crispy crust topped with spiced chorizo, sweet roasted piquillo peppers, creamy manchego cheese, and a light tomato sauce. The chorizo oils infuse the pizza while the peppers add a subtle sweetness—perfect for a casual dinner or appetizer.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 1 pizza (2 large slices per person)

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Steps

Before you start

Preheat your oven to 475°F (245°C) for at least 15 minutes
If using store-bought dough, remove it from the refrigerator 30 minutes before shaping so it relaxes
Have all toppings prepped and within arm's reach before you start assembling

1
Shape the dough
- Brush the 12-inch (30 cm) pizza pan or baking sheet lightly with olive oil.
- Place the room-temperature pizza dough on the pan.
- Using your fingertips, gently stretch the dough toward the edges, working from the center outward, until it fills the pan and is about ¼ inch (6 mm) thick.
- Create a slightly thicker rim around the edge for the crust.
- If the dough resists, let it rest for 2 minutes and stretch again.
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Ready when: Dough fills the pan and is an even thickness
Tip: Don't use a rolling pin—gentle stretching keeps air bubbles that make a lighter crust
2
Season and sauce the base
- Season the stretched dough lightly with kosher salt and black pepper.
- In a small bowl, stir together the crushed tomato sauce and a pinch of salt.
- Spread about 4 tablespoons (60 ml) of the sauce evenly over the dough using the back of a spoon, leaving the ½-inch (12 mm) crust border bare.
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Ready when: Sauce is spread evenly and does not reach the crust edge
Tip: Use a light hand with sauce to avoid a soggy crust—less is better on pizza
3
Layer the toppings
- Distribute the sliced chorizo evenly over the sauce, allowing some of the pieces to spread out.
- Scatter the drained piquillo peppers in an even layer, breaking up any large pieces.
- Top with the shaved manchego cheese, distributing it across the surface.
- If using garlic powder, sprinkle it lightly over the cheese.
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Ready when: Toppings are evenly distributed and cheese covers most of the surface
Tip: Don't overload the pizza—a thin, even layer of toppings ensures crispy crust, not a soggy base
4
Bake until goldenOven 475°F / 245°C
- Place the pizza in the preheated 475°F (245°C) oven on the center rack.
- Bake for 11–13 minutes, until the crust is golden brown on the edges and the cheese is melted and lightly browned.
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Ready when: Crust is golden brown, cheese is melted and has light brown spots, chorizo edges are slightly crisped
Tip: If your oven bakes unevenly, rotate the pan halfway through baking for even browning
5
Cool and finish
- Remove the pizza from the oven and let it rest on the pan for 1 minute.
- Transfer to a cutting board.
- If desired, garnish with chopped fresh parsley and a light drizzle of additional olive oil.
- Slice into wedges and serve immediately.
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Ready when: Pizza is still hot but can be safely handled and sliced cleanly
Tip: Let the pizza rest briefly before slicing—this prevents toppings from sliding off

Good to know

Tips

For crispier crust, bake the pizza on a preheated pizza stone or steel (place it in the oven during preheat). Transfer the assembled pizza to the stone using a pizza peel or large baking sheet.
Cured chorizo is already fully cooked, so it only needs to warm and release its oils during baking—don't worry about cooking it separately.
If your piquillo peppers are very soft, pat them dry well and tear them into quarters rather than leaving whole, so they distribute evenly without pooling moisture.
This pizza pairs beautifully with a glass of Spanish wine such as Tempranillo or Albariño, or a crisp cider.

Storage & reheating

Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes until the crust is warm and crispy again. Not recommended for freezing, as the piquillo peppers lose texture when thawed.

Substitutions

Spanish chorizo (cured) → Italian sausage or pepperoni. Use thinly sliced pepperoni or cooked crumbled Italian sausage for a milder or different flavor profile, though it won't have the same Spanish character
manchego cheese → Pecorino Romano or Gruyère. Pecorino is sharper; Gruyère is nuttier and more meltable. Both work well, but manchego's buttery flavor best complements the Spanish theme
roasted piquillo peppers in jar → Roasted red peppers or marinated sweet peppers. Regular roasted red peppers are less sweet; drain and pat them very dry. Marinated peppers may add vinegar notes but still work
pizza dough → Puff pastry or focaccia dough. Puff pastry creates a lighter, flakier base; focaccia is thicker and more bread-like. Both are good alternatives for a different texture