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No one can resist a good pizza! This enticing pie is made using ingredients that won’t weigh you down this summer. The spicy kick from grass-fed buffalo chorizo gives it just enough zip, and would be perfect paired with a ice-cold cocktail, oozing with plenty of citrusy lime…

This Buffalo Chorizo Pizza Recipe is a tasty treat for anytime you have a pizza pie craving.

Recipe Author: Lexus Anderson (July 2018 USWM Featured Chef)

USWM Shopping List: Buffalo Chorizo Sausage

Serves: 2-4 (pair with a side dish to get more servings out of this!)

Bison Chorizo Pizza

PHOTO CREDIT: Lexus Anderson/Home Chef Lexus

Ingredients:

  • 1 pizza crust (see note)
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder,
  • 8 oz Buffalo Chorizo Sausage
  • 1 cup of fresh corn (about 2-3 corn cobs)
  • 1 cup shredded purple cabbage
  • 1/2 cup cilantro (chopped)
  • 1 japeleno (sliced into rings)
  • 4 oz queso fresco

Directions For Buffalo Chorizo Pizza:

  1. Start by preheating your oven to 500 degrees.
  2. Cook chorizo on the stove top in a non-stick skillet at medium heat, for about 8-10 minutes until just done, and crumble once cooled.
  3. Roll out your pizza dough very thin, and fold over the edges to make a good crust.
  4. Mix togther olive oil and chili powder, and spoon onto the crust, spreading out evenly until all is coated.
  5. Time to layer with the goods! In order: cabbage, chorizo, corn, jalepeno.
  6. Bake for 15 minutes, or until crust is crisp. While pizza is baking, melt the queso fresco on the stovetop in a small saucepan on low.
  7. Remove pizza from oven (if using a pizza stone, slide a large sheet pan underneath, and carefully pull pizza out onto it using kitchen tongs). Drizzle the melted queso fresco over top, and sprinkle with the cilantro. Time to party!

Note – you can definitely use a pre-made crust from a grocery store, but if you have a little extra time, homemade is so worth it! There is a fool-proof pizza dough recipe on my blog. Just type in “Pizza Dough” in the search bar! Also, a pizza stone will produce the crispiest crust, so if you have one, put it in the oven before preheating. If not, you can use a sheet pan to bake it on.

 

Lexus AndersonMeet The Chef:

Lexus Anderson is a home chef who enjoys cooking real, wholesome food and grocery shopping for healthy meals on a budget! She lives in Springfield, Missouri with her husband, Taylor, and their two dogs, Rey & Yoda.

Lexus is a full-time bridal consultant at Normans Bridal. “The only thing I love more is coming home after a busy day working with beautiful brides and cooking up a storm in my kitchen. It is truly where I am the happiest! – Happy Cooking!” ~ Lexus

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