The heat from the chorizo works really well with the cheese and sauce on this pizza. In this case, it’s a chorizo that’s made with a spicy pimentón, but you could easily use one that’s less spicy and it would taste just as great.
Start by preheating your oven to 500 degrees, preferably with a pizza stone, for at least 20 minutes.
Next, prep your pizza sauce. In this case it’s super simple. Just mix chopped canned tomatoes with a bit of salt, pepper, garlic, and olive oil (oregano and anything else that you like would work well too).
Next, dice a bit of chorizo and cook it in a pan on medium heat to render some of the fat, which you’ll discard. I like to do this so that the pizza doesn’t get too greasy or oily.
When that’s ready, roll out your dough to the thickness that you’d like, and use a fork to poke holes in the middle of the pizza where the sauce and toppings will sit.
Next, brush a bit of olive oil over the crust and then add a layer of your tomato sauce (as much or as little as you’d like). Add your grated mozzarella, dollops of goat cheese, sliced onions, garlic, the diced chorizo, and finish with a bit of grated parmesan cheese.
When your pizza is ready, pop it in the oven for 10-12 minutes (thicker crusts will require a little longer), or until the crust is golden, and the cheese has a nice color. The cooking time will vary based on the thickness of your crust, so it’s best to keep a close eye on it.
Tear a few leaves of basil over the top just be before you serve it, and enjoy.