Spicy Chorizo Shrimp Pizza: A Flavorful Fusion with Roasted Jalapeño Cilantro Pesto
Prepare your taste buds for an unforgettable culinary journey with this Spicy Chorizo Shrimp Pizza. This recipe is more than just a pizza; it’s a vibrant explosion of spicy, smoky, savory, and sweet flavors that come together in perfect harmony. Imagine a perfectly crispy homemade crust generously smothered in a unique and aromatic roasted jalapeño cilantro pesto sauce. Each bite is then elevated by the rich, savory depth of the best artisanal chorizo, succulent sautéed shrimp, kernels of sweet grilled corn, and the creamy, slightly tangy notes of Manchego cheese. This isn’t just another pizza night; it’s an experience that will redefine your expectations of homemade pizza!
Table of Contents
- Why You Will Love This Pizza Recipe
- How to Make This Spicy Chorizo Shrimp Pizza
- Ingredients for Spicy Chorizo Shrimp Pizza
- How to Prepare the Pizza for Baking
- Substitutions and Suggestions
Why You Will Love This Spicy Chorizo Shrimp Pizza Recipe
This extraordinary pizza was born out of a simple idea: a bag of shrimp, some pizza dough, and the constant presence of delicious chorizo in the freezer. The result? A truly revolutionary pizza that combines unexpected yet perfectly complementary ingredients. It’s a recipe that has been perfected over several iterations, moving from “really good” to “great” to “love at first bite.” This isn’t just another dinner idea; it’s a gourmet experience you can create right in your own kitchen.
What makes this pizza truly special is the incredible depth of flavor. The robust, cooked Mexican chorizo offers a delightful spice and smokiness that pairs beautifully with the tender, garlic-sautéed shrimp. We pre-sauté the shrimp because our pizza cooks quickly on the grill (typically 6-8 minutes), ensuring they are perfectly done without overcooking. To balance the vibrant heat from the chorizo and our signature pesto, we add sweet roasted corn and rich Manchego cheese, creating a harmonious blend of textures and tastes. This isn’t just a meal; it’s a celebration of bold flavors and fresh ingredients, destined to become your new favorite homemade pizza recipe.
Crafting Your Spicy Chorizo Shrimp Pizza: A Step-by-Step Guide
Making this incredible pizza is a straightforward and rewarding process, especially with a few key tips. While I often have homemade pizza dough ready in my freezer, feel free to use high-quality store-bought dough for convenience. The star of this pizza, however, is undeniably the roasted jalapeño cilantro pesto sauce – it’s absolutely non-negotiable for achieving that signature flavor. The good news is that you can easily grill the peppers, garlic, and corn all at the same time, streamlining your prep work.
For an authentic, crispy crust that mimics a professional pizza oven, I highly recommend using a pizza stone on the grill. The intense, even heat of a pizza stone delivers unparalleled results. However, if a pizza stone isn’t available, a copper grill mat can also work effectively to cook your pizza directly on the grill grates. The key is to get your cooking surface very hot before adding the pizza to ensure a quick cook time and a beautifully charred crust. With these components in place, you’re well on your way to creating a gourmet pizza experience at home.
Essential Ingredients for Your Spicy Chorizo Shrimp Pizza
Gathering the right ingredients is the first step to creating this incredible pizza. Each component plays a vital role in building the layers of flavor that make this recipe so special. From the fiery kick of the jalapeño to the sweetness of the corn and the richness of the chorizo and shrimp, every item on this list is chosen to deliver a balanced and exciting taste experience.
- For the Roasted Jalapeño Cilantro Pesto:
- 1 fresh jalapeño
- 1 cup cilantro, packed and roughly chopped
- 2 tablespoons of extra virgin olive oil
- 1 garlic clove, peeled (for roasting)
- For the Spicy Chorizo Shrimp Pizza:
- 1 refrigerated pizza dough ball or homemade pizza dough (yields a 10-12″ pizza)
- 1 cup cooked Mexican chorizo, crumbled
- 1 1/2 cups of Manchego cheese, shredded
- 1 fresh corn cob, grilled, husks and silk removed, corn sliced off from the cob
- 6 large or extra-large shrimp, deveined, shells removed, and split lengthwise
- 2 garlic cloves, minced (for shrimp)
- 1 tablespoon olive oil, divided (1 teaspoon for dough, 2 teaspoons for shrimp)
- A pinch of Kosher salt
- 2 tablespoons all-purpose flour, for dusting
- 2 tablespoons cornmeal, for pizza peel
- Grated or shredded Parmesan cheese to taste (optional, for topping)
Detailed Preparation Steps for Baking Your Perfect Pizza
Time needed: 30 minutes
Follow these step-by-step instructions to create your delicious Spicy Chorizo Shrimp Pizza, ensuring every component is perfectly prepared for baking:
- Pre-heat Your Pizza Stone
Place your pizza stone in the oven or on your grill. Pre-heat to 400° Fahrenheit (200°C). Allowing the stone to heat thoroughly is crucial for achieving a perfectly crispy crust, mimicking the intense heat of a brick oven.
- Roast Jalapeño and Garlic
Take a small piece of foil and wrap the fresh jalapeño and one peeled garlic clove. Place this packet on the grill or in the oven alongside your pizza stone. Allow them to roast for about 15 minutes, or until they become visibly soft. This roasting process mellows the heat of the jalapeño and sweetens the garlic, adding a complex depth of flavor to your pesto. Remove from heat and let cool.
NOTE: For a milder pesto, slice the jalapeño lengthwise and remove all seeds and membranes before roasting. This significantly reduces the spice level without sacrificing flavor. - Grill the Fresh Corn
Prepare your corn by trimming any silk and loose ends. Place the cob directly on the grill grates and cook for approximately 15-20 minutes, rotating it continuously to ensure even charring on all sides. This grilling process brings out the natural sweetness of the corn and adds a delightful smoky flavor. Once grilled, remove from heat and allow to cool. Carefully remove the husks and any remaining silk. Use a sharp knife to cut the corn kernels off the cob and set aside.
NOTE: If an outdoor grill isn’t an option, you can achieve similar results using an indoor grill pan on your stovetop. Just remove all husks and silks beforehand and grill over medium-high heat until tender and slightly charred. - Prepare the Roasted Jalapeño Cilantro Pesto Sauce
Once cooled, remove the roasted jalapeño chile pepper and garlic clove from the foil. Discard the jalapeño stem. Place the roasted pepper and garlic in a food processor, then add 1 cup of fresh cilantro. Pulse the mixture, gradually adding 2 tablespoons of olive oil through the feed tube until you achieve a smooth pesto-like consistency. Add a pinch of salt and pulse for a few more seconds to ensure everything is fully blended and seasoned. Set this vibrant, aromatic pesto aside.
NOTE: If you don’t have a food processor, you can use a mortar and pestle for a rustic texture, or finely mince the ingredients by hand to a super fine consistency. - Increase Oven/Grill Temperature
After preparing your ingredients, increase the temperature of your outdoor grill or oven to 500°F (260°C). A higher temperature is ideal for cooking pizza quickly and creating that desirable puffy, crispy crust.
- Cook the Chorizo
In a small non-stick pan, cook the Mexican chorizo according to package instructions until it is fully cooked and crumbled. Chorizo is rich in flavor and fat, and cooking it beforehand prevents the pizza from becoming greasy and ensures it’s perfectly done. Remove the cooked chorizo from the pan and carefully wipe the pan clean.
- Prepare the Garlicky Shrimp
Using the same small pan (now clean), heat about 2 teaspoons of olive oil over medium heat. Add the deveined shrimp and 2 minced garlic cloves. Sauté for approximately 4 minutes, or until the shrimp turn opaque pink throughout and are just cooked through. It’s important not to overcook the shrimp, as they will have a brief final cook on the pizza. Remove them from the pan immediately when cooked to prevent them from becoming rubbery.
- Stretch and Prepare the Pizza Dough
On a lightly floured surface, stretch your pizza dough to form a 10-12 inch circle. Transfer the stretched dough to a pizza peel that has been generously dusted with cornmeal – this prevents sticking and helps the pizza slide easily onto the hot stone. Brush a teaspoon of olive oil lightly over the entire surface of the dough. Then, spoon 2-3 tablespoons of your vibrant Roasted Jalapeño Cilantro Pesto onto the dough and spread it evenly, leaving a small border for the crust.
- Assemble the Pizza Toppings
Evenly sprinkle the shredded Manchego cheese over the pesto-covered dough. Next, distribute the grilled corn kernels, cooked crumbled chorizo, and the perfectly sautéed shrimp across the pizza. Ensure an even spread for a balanced flavor in every slice.
- Bake Your Masterpiece
Carefully slide the assembled pizza from the peel onto your pre-heated pizza stone. Bake for 6-8 minutes on an outdoor grill, or 10-12 minutes in the oven. The pizza is done when the edges are lightly golden and puffed, and the Manchego cheese is completely melted and bubbling, with a slight char on some of the toppings.
- Serve and Enjoy!
Once out of the oven, generously top your hot pizza with an extra drizzle of the Roasted Jalapeño Cilantro Pesto, a sprinkle of optional Parmesan cheese, and fresh chopped cilantro for an added burst of flavor and freshness. Using a sharp knife or a pizza cutter, slice the pizza into 4-6 generous pieces. Serve immediately and savor every spicy, savory, and sweet bite!
Clever Substitutions and Expert Tips for Your Pizza
While this Spicy Chorizo Shrimp Pizza is best made with the specific ingredients outlined, we understand that sometimes availability or personal preference calls for adjustments. Below are some practical tips and smart substitutions to ensure your pizza is always a success, without compromising on flavor and quality.
While fresh grilled corn offers unparalleled sweetness and smoky flavor, there are alternatives if it’s not in season or available. Some grocery stores do sell frozen grilled corn in their freezer aisle, which can be a last-resort option. However, for a more flavorful and less watery result, I strongly recommend using either regular frozen corn or well-drained canned corn. To prepare these, simply fry them in a nonstick pan with a little olive oil over medium-high heat until you get some charring and maximum flavor. This crucial step not only enhances the taste but also reduces the moisture content, preventing your pizza from becoming soggy.
Mexican chorizo is key to this recipe’s distinctive flavor profile. However, if it’s not readily available, the closest and most recommended substitute would be spicy Italian sausage. It offers a similar rich, savory, and spicy kick that will complement the other ingredients well. While it won’t be an exact match, it will still yield a delicious pizza. For the authentic taste, I wholeheartedly recommend seeking out Mexican chorizo.
Manchego cheese provides a unique nutty and tangy flavor, along with excellent melting properties. If you’re unable to find it, Monterey Jack cheese is an excellent and widely available substitute. Its mild flavor and superior melt make it a perfect choice that won’t overpower the other vibrant ingredients while still adding that desirable creamy texture.
No, I do not recommend using pickled jalapeños for this specific recipe. The pesto calls for fresh jalapeños that are then roasted. The roasting process is essential as it mellows the pepper’s raw heat and develops a smoky, sweeter flavor, which is integral to the pesto’s overall profile. Additionally, the sharp, acidic taste of vinegar found in pickled jalapeños would significantly alter the pesto’s intended fresh and robust character. If fresh jalapeños are not an option, consider substituting a canned and well-drained Anaheim or Hatch chile for a milder, roasted flavor profile.
Understanding the difference between Mexican and Spanish chorizo is crucial, as they are distinct products with different uses. Mexican chorizo is almost exclusively made from fresh, raw ground pork. It’s heavily seasoned with chiles, garlic, and vinegar, and it must be cooked before eating. It can be found in casings or as a loose bulk sausage. It’s perfect for crumbling into dishes, adding to eggs, or as a flavorful pizza topping. Spanish chorizo, on the other hand, is a cured, fermented, and smoked sausage made from pork (and sometimes beef), seasoned with spices, most notably smoked paprika, and often white wine. Because it is cured and smoked, Spanish chorizo is typically ready to eat and often enjoyed thinly sliced in tapas, or added to stews and paellas for a deep, smoky flavor without requiring prior cooking. For this pizza, the raw, crumbled Mexican chorizo is essential for its texture and the way its flavors meld when cooked on the pizza.
If you’re a fan of the bold flavors of Mexican chorizo, you’ll love exploring other delicious and easy recipes! Be sure to check out my recipes for two fantastic breakfast options: Baked Mexican Chorizo and Eggs and Easy Baked Chorizo Egg Bites. Both are perfect for a satisfying breakfast or even for meal prepping throughout the week!
We hope you’ll give this Spicy Chorizo Shrimp Pizza a try! If you do, please consider helping other home cooks by leaving a comment below and sharing your star rating. Your feedback truly means the world to us and helps our community grow. We 🫶🏼 appreciate you!
All content and photographs ©Claudia’s Table and claudiastable.com
Spicy Chorizo Shrimp Pizza
Ana | Claudia’s Table
October 11, 2023
Pin Recipe
Equipment
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Outdoor Grill
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Pizza stone or copper grill mat for alternative cooking surface
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Food Processor optional, for pesto preparation
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Non-stick Pan
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Pizza Peel
Ingredients
Roasted Jalapeño Cilantro Pesto
- 1 fresh jalapeño chile pepper
- 1 cup Cilantro, roughly chopped packed
- 2 tablespoons olive oil extra virgin
- 3 cloves garlic, peeled 1 whole for roasting, 2 minced for shrimp
Spicy Chorizo Shrimp Pizza
- 1 ball pizza dough homemade pizza dough or good quality 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 large or extra-large shrimp deveined, shells removed, and split lengthwise
- 1 tablespoon olive oil divided (1 tsp for dough, 2 tsp for shrimp)
- 1 pinch salt Kosher
- 2 tablespoons flour, all-purpose for dusting
- 2 tablespoons cornmeal for pizza peel
- Grated or shredded Parmesan cheese to taste optional, for serving
Instructions
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Place your pizza stone in the oven or on your grill and pre-heat to 400° Fahrenheit (200°C). This initial heat prepares the stone for the subsequent higher temperature.
Preparing Key Ingredients
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Using a small piece of foil, wrap the fresh jalapeño and one peeled garlic clove together. Place this packet on the grill or in the oven and allow it to roast for about 15 minutes, until the jalapeño and garlic are soft. Roasting mellows the pepper’s heat and adds depth to the garlic. Remove from heat and allow to cool.
NOTE: If you prefer less heat from the chile, slice it lengthwise and remove all seeds and membranes before roasting. This significantly reduces the spice.
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For the grilled corn, trim any silk and loose ends from the cob. Place it directly on the grill grates and cook for about 15-20 minutes, rotating continuously until it’s tender and slightly charred. This enhances its natural sweetness and adds a smoky flavor. Remove from the grill and let cool. Remove husks and any remaining silk, then cut the corn off the cob and set aside.
NOTE: You can grill corn on an indoor grill pan if an outdoor grill isn’t available. Ensure all husks and silks are removed, then grill on the stovetop over medium-high heat until tender and lightly browned.
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Once cooled, remove the roasted jalapeño chile pepper and garlic clove from the foil. Discard the jalapeño stem. Place the roasted pepper and garlic in a food processor, along with 1 cup of fresh cilantro. Pulse the mixture, then slowly add 2 tablespoons of olive oil through the feed tube until the mixture reaches a smooth pesto consistency. Add a pinch of salt and pulse a few more seconds until fully blended. Set this vibrant pesto aside.
NOTE: If you don’t have a food processor, you can use a mortar and pestle or finely mince all ingredients by hand until a super fine consistency is achieved.
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In a small pan, cook the Mexican chorizo according to package instructions until fully cooked and crumbled. Cooking it separately ensures it’s perfectly done and helps manage the fat content on the pizza. Remove the cooked chorizo from the pan and carefully wipe the pan clean.
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Increase the temperature on your outdoor grill or oven to 500°F (260°C). This high heat is crucial for achieving a crispy crust and quick, even cooking for your pizza.
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In the same small, clean pan, heat about 2 teaspoons of olive oil. Add the shrimp and 2 minced garlic cloves and sauté for approximately 4 minutes, or until the shrimp turn opaque pink throughout. Be careful not to overcook. Remove the shrimp from the pan immediately when cooked to keep them tender.
How to Assemble and Bake Your Pizza
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Lightly dust your work surface with flour. Stretch the pizza dough to create a 10-12 inch circle. Carefully transfer the stretched dough onto a pizza peel that has been dusted with cornmeal – this is key to prevent sticking. Brush a teaspoon of olive oil lightly onto the dough. Then, spread 2-3 tablespoons of the prepared Roasted Jalapeño Cilantro Pesto evenly over the dough, leaving a small border for the crust.
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Next, sprinkle the shredded Manchego cheese evenly over the pesto. Follow this by distributing the grilled corn kernels, the crumbled cooked chorizo, and finally, arrange the sautéed shrimp on top. Ensure an even distribution of toppings for a balanced flavor in every bite.
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Carefully slide the assembled pizza from the peel onto your pre-heated pizza stone. Bake the pizza for 6-8 minutes on an outdoor grill or 10-12 minutes in the oven. The pizza is done when the crust edges are slightly golden and puffy, and the cheese is completely melted and bubbly.
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Once baked, remove the pizza from the oven/grill. For an extra burst of flavor, top with a drizzle of additional Roasted Jalapeño Pesto, a sprinkle of Parmesan cheese (if desired), and fresh chopped cilantro. Using a sharp knife or a pizza cutter, cut the pizza into 4-6 slices. Serve hot and enjoy the vibrant flavors!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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