Spicy Chorizo Shrimp Pizza
Spicy Chorizo Shrimp Pizza is a perfect combination of flavors that are spicy, smoky and exploding with flavor. A homemade crust smothered in a roasted jalapeño cilantro pesto sauce, topped with the best artisanal chorizo in L.A., succulent sautéed shrimp, sweet corn and Manchego cheese. Hold on to your taste buds friends, this is amazing!!!!
Table of contents
Why you will love this pizza recipe
This started as a bag of shrimp and pizza dough and not really knowing what to do with it. I always have chorizo in my freezer of various flavors and well, boom! This absolutely delicious pizza was born.
In addition to the amazing cooked, pork Chorizo, I add garlic sautéed shrimp. I sauté them first because the pizza cooks in 6-8 minutes on my grill so it’s not quite enough time to fully cook jumbo shrimp. And if these delicious ingredients aren’t enough, add roasted sweet corn and Manchego cheese to temper the spice just a little bit.
The first time we made this pizza, it was really good. The second time it was great, and the third? Love at first bite. We have made several tweaks for the final version, and well this is so darn good! This will become your new homemade favorite pizza.
How to make this Spicy Chorizo Shrimp Pizza
I typically have homemade pizza dough in my freezer but you can easily use store bought pizza dough. Next is the roasted Jalapeño Cilantro Sauce that is a non negotiable. There are no substitutes for it. Good news is you can grill the peppers and garlic at the same time that you grill the corn. I highly recommend using a pizza stone on the grill to mimic a pizza oven, however, a copper mat on the grill works well.
Ingredients for Spicy Chorizo Shrimp Pizza
- Roasted Jalapeño Cilantro Pesto
- 1 fresh jalapeño
- 1 cup cilantro, packed
- 2 tablespoons of olive oil
- 1 garlic clove, peeled
- Spicy Chorizo Pizza
- 1 refrigerated pizza dough ball or homemade pizza dough that will yield a 10-12″ pizza.
- 1 cup cooked Mexican chorizo, crumbled
- 1 1/2 cups of Manchego cheese, shredded
- 1 corn cob, grilled, husks and oil removed. Corn sliced off from the cob.
- 6 deveined large or extra large shrimp, shells removed, and split
- 2 garlic cloves, minced
- 2 tsp olive oil
- pinch of Kosher salt
- Grated or shredded Parmesan cheese to taste
How to prepare the pizza for baking.
Time needed: 30 minutes
Step by step instructions:
- Pre-heat
Place pizza stone in oven or grill and pre-heat to 400° Fahrenheit.
- Roasted jalapeño and garlic
Using a small piece of foil, wrap fresh jalapeño and peeled garlic clove. Place on grill and allow to cook for about 15 minute or until soft. Remove from heat and allow to cool.
NOTE: If you prefer less heat of the chile, slice lengthwise, and remove all seeds and membrane before roasting. - Grill corn
For the grilled corn, trim the silk and loose ends of the corn. Place on grill and cook for about 15-20 minutes rotating continuously. Remove from grill and allow to cool. Remove husks from corn and any extra silk. Cut corn off cob and set aside.
NOTE: You can grill corn on an indoor grill pan. Remove all husks and silks and grill on stovetop over med high heat until tender. - Roasted Jalapeño Cilantro Pesto sauce
Remove roasted jalapeño chile pepper from foil along with garlic glove. Remove stem from jalapeño pepper and place in a food processor and add 1 cup of fresh Cilantro. Pulse and add olive oil through the feed tube until the mixture is a consistency of pesto. Add a pinch of salt and pulse a few seconds more until fully blended. Set aside.
NOTE: If you don’t have a food processor you can use a mortar and pestle or mince into a super fine consistency. - Pre-heat pizza stone
Increase temperature on outdoor grill or oven to 500F.
- Cook chorizo
In a small pan, cook chorizo to package instructions. Remove chorizo from pan and carefully wipe pan.
- Prepare shrimp
In the same small pan, heat about 2 teaspoons of olive oil. Add shrimp and garlic and sauté for about 4 minutes or until shrimp is pink throughout. Remove from pan immediately when cooked.
- Stretch and prep dough
Stretch dough to make a 10-12 inch circle. Place dough on cornmeal dusted pizza peel.
Brush olive oil onto the dough. Add two-three tablespoons of the Roasted Jalapeño Cilantro Pesto to the dough and spread evenly onto the dough. - Assembling the pizza
Sprinkle manchego cheese evenly. Next, sprinkle grilled corn, cooked chorizo and add cooked shrimp.
- Bake pizza
Bake pizza for 6-8 minutes on outdoor grill or 10-12 minutes in oven. Pizza will be done with edges are a little golden, puffy and cheese is completely melted.
- How to serve
Top with extra Roasted Jalapeño Pesto and fresh chopped cilantro.
Using a sharp knife or pizza cutter, cut into 4-6 slices and enjoy!
Substitutions and suggestions
This Spicy Chorizo Shrimp pizza does require specific ingredients and preparation. Below are tips and tricks for making the most out of this recipe.
Some grocery stores sell frozen grilled corn in the freezer aisle and this can be used as a last resort. What I do recommend is either frozen or well-drained canned corn to be fried in a nonstick pan with a little oil so you get some char and maximum flavor. This will also reduce the amount of liquid in the corn therefore eliminating a soggy pizza.
I would substitute it with spicy Italian sausage. That will be the closest, but I fully recommend Chorizo for this recipe.
Monterey Jack cheese is a perfect substitute.
No, I recommend fresh roasted as the chile pepper is tempered during the roasting process. In addition, you don’t want the sharp taste of vinegar in the pesto. If you can’t find fresh jalapeños, substitute a canned, drained Anaheim or Hatch Chile.
Mexican Chorizo is almost always made entirely of fresh, raw pork. It’s minced with chiles, spices, and vinegar added. It may be in casing or without. In either case, it must be cooked before eating. Spanish Chorizo also is made from pork and sometimes beef. It also contains, spices, particularly smoked paprika and white wine. It is then inserted into casings and then fermented and slowly smoked. From there the links are air-cured for several weeks. Since it’s been cured and smoked, it can be enjoyed sliced thinly in tapas or added to other dishes.
If you love Mexican chorizo, check out my recipes for two really delicious and easy breakfast recipes: Baked Mexican Chorizo and Eggs and Easy Baked Chorizo Egg Bites that are perfect for meal prep!
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Spicy Chorizo Shrimp Pizza
October 11, 2023Equipment
- outdoor grill
- Pizza stone or copper mat
- food processor optional
- Non stick pan
Ingredients
Roasted Jalapeño Cilantro Pesto
- 1 fresh jalapeno chile pepper
- 1 cup Cilantro, roughly chopped packed
- 2 tablespoons olive oil extra virgin
- 3 clove garlic, peeled 1 whole, and 2 minced
Spicy Chorizo Shrimp Pizza
- 1 ball pizza dough homemade pizza dough or store bought that will yield a 12" pizza
- 1 cup Mexican chorizo cooked, and crumbled
- 1 1/2 cups Manchego cheese shredded
- 1 cob corn, fresh grilled, husks and silk removed, cut off the cob
- 6 6 deveined large or extra large shrimp shells removed, and split
- 1 tablespoon olive oil divided, 1 teaspoon + 2 teaspoons
- 1 pinch salt Kosher
- 2 tablespoons flour, all purpose for dusting
- 2 tablespoons corn meal for pizza peel
- Grated or shredded Parmesan cheese to taste optional
Instructions
- Place pizza stone in oven or grill and pre-heat to 400° Fahrenheit.
Preparing ingredients
- Using a small piece of foil, wrap fresh jalapeño and 1 garlic clove. Place on grill and allow to roast for about 15 minute until soft. Remove from heat and allow to cool.NOTE: If you prefer less heat of the chile, slice lengthwise, and remove all seeds and membrane before roasting.
- For the grilled corn, trim the silk and loose ends of the corn. Place on grill and cook for about 15-20 minutes rotating continuously. Remove from grill and allow to cool. Remove husks from corn and any extra silk. Cut corn off cob and set aside.NOTE: You can grill corn on an indoor grill pan. Remove all husks and silks and grill on stovetop over med high heat until tender.
- Remove jalapeño chile pepper from foil along with garlic glove. Remove stem from pepper and place in a food processor and add 1 cup of fresh Cilantro. Pulse and add olive oil through the feed tube until the mixture is a consistency of pesto. Add a pinch of salt and pulse a few seconds more until fully blended. Set aside.NOTE: If you don't have a food processor you can use a mortar and pestle or mince into a super fine consistency.
- In a small pan, cook chorizo to package instructions. Remove chorizo from pan and carefully wipe pan.
- Increase temperature on outdoor grill or oven to 500F.
- In the same small pan, heat about 2 teaspoons of olive oil. Add shrimp and 2 minced garlic cloves and sauté for about 4 minutes or until shrimp is pink throughout. Remove from pan immediately when cooked.
How to assemble and bake pizza.
- Stretch dough to make a 10-12 inch circle. Place dough on cornmeal dusted pizza peel. Brush olive oil onto the dough. Add 2-3 tablespoons of the Roasted Jalapeño Cilantro Pesto to the dough and spread evenly onto the dough.
- Sprinkle manchego cheese and spread evenly. Next, sprinkle grilled corn, cooked chorizo and add cooked shrimp.
- Bake pizza for 6-8 minutes on outdoor grill or 10-12 minutes in oven. Pizza will be done with edges are a little golden and cheese is completely melted.
- Top with extra Roasted Jalapeño Pesto, Parmesan cheese and fresh chopped cilantro. Using a sharp knife or pizza cutter, cut into 4-6 slices and enjoy!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
