If you’re using homemade pizza dough, make sure it has had enough time to rise. If using store-bought dough, let it sit at room temperature for at least 30 minutes to make it easier to stretch.

A fresh, tangy tomato sauce enhances the chorizo’s smoky depth.

Heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Pour in the crushed tomatoes, season with salt, oregano, and red pepper flakes, and let it simmer for 5-7 minutes until slightly thickened.

Remove from heat and set aside to cool slightly.

If using Mexican chorizo, it needs to be cooked before adding it to the pizza. If using Spanish chorizo, you can slice it and add it directly.

Heat a skillet over medium heat and add the chorizo.

Cook for 5-6 minutes, breaking it apart with a spatula until fully cooked and slightly crispy.

Drain any excess grease and set the chorizo aside.

Now comes the fun part—layering the toppings for maximum flavor.

Spread an even layer of the prepared pizza sauce over the dough, leaving a small border around the edges.

Sprinkle a generous amount of mozzarella cheese, followed by the cooked chorizo and Parmesan cheese.

Add a pinch of smoked paprika and Italian herbs for an extra depth of flavor.

Baking at a high temperature ensures a crisp, golden crust with perfectly melted toppings.

Preheat your oven to 475°F (245°C) for at least 15 minutes before baking. If using a pizza stone, place it in the oven during preheating.

Transfer the pizza onto the stone or baking sheet and bake for 10-12 minutes, or until the cheese is bubbling and the crust is golden brown.

Remove from the oven and let it rest for 2-3 minutes before slicing.

For the perfect bite, add fresh garnishes and optional toppings.

Drizzle with olive oil for a glossy finish.

Sprinkle fresh basil leaves for a burst of freshness.

Add a drizzle of hot honey for a sweet-spicy contrast.