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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pizza » Mexican Chorizo White Pizza~Beer Dough Crust

Mexican Chorizo White Pizza~Beer Dough Crust

December 3, 201522 Comments

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After enjoying that delicious quiche a few weeks back using the great food products from King Arthur and Cabot, I was eager to try these two products in a new recipe.  I had already prepared some of the softest flour tortillas using the King Arthur flour and now it was time to try a beer dough for pizza! Lucky for me, King Arthur has many great  and easy to follow recipes online. And if you have not noticed yet, I do enjoy putting my Mexican twist on everyday recipes. For today’s blog post, I combined my favorite Mexican-style beef chorizo with a tasty white cheese sauce using Cabot’s Alpine Cheddar. The Mexican beer infused pizza dough was perfect. I really enjoyed the texture of the crust and the dough was very easy to work with. My friends at the community lunch really enjoyed this pizza.

Beer Dough Crust Pizza-Mexican Chorizo White Sauce

Beer In Pizza Dough?

Of course I would want to add my Mexican twist to the recipe! Negra Modelo is a dark Mexican beer, but you can use most any beer of your choice. Scroll to the end for the complete recipe!

Mexican Chorizo White Sauce Pizza-Cabot Cheese

Get creative and use a blend of different cheese varieties!

One of my favorite Cabot cheese varieties ia the aged alpine cheddar, but they have so many to choose from!

Beer Dough Crust Pizza-King Arthur Flour
 
 
 
 
 
 
Mexican Chorizo White Pizza with Beer Dough Crust
The crust was perfect!
Beer Dough Crust Pizza-King Arthur Flour
Tips~ The second pizza was prepared with a local made red sauce, mozzarella and red bell pepper. Simple, but tasty!
Beer Dough Crust Pizza-King Arthur Flour
Tips~ When serving a large crowd, I like to cut the pizza in small pieces. This way there is enough to go around.
Mexican Chorizo White Pizza with Beear Dough Crust
 
 Tips~ The pizza bakes fairly quickly at those high temperatures. And because all ovens vary, you want to check the pizza after 10 minutes into the baing time. I like to rotate my pan halfway through baking times. 

Chorizo Pizza

Mexican chorizo on a a beer crust pizza with a mix of Cabot sharp cheddar, mozzarella and parmesan!
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Course: Main Course
Cuisine: American
Cook Time: 35 minutes minutes
Dough Proof Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Servings: 4 Servings

Ingredients

White Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk at room temperature
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • Pinch of nutmeg
  • 1/3 cup Romano or Parmesan
  • 1/2 cup white cheddar
  • Salt to taste
  • For Pizza Dough Recipe adapted from King Arthur flour
  • 4 cups King Arthur flour sifted
  • 2 teaspoons active dry yeast
  • 1 teaspoon baking powder
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 12 ounce Negra Modelo Mexican Beer, at room temperature

You Will Also Need

  • 6 oz Mexican Chorizo
  • 2 cloves of garlic, minced
  • 5 oz mozzarella, sliced thin
  • 1/3 cup Romano or Parmesan, grated
  • 1/3 cup white cheddar, grated
  • More olive oil
  • Cornmeal
  • Red pepper flakes
  • Oregano
  • Cilantro, chopped

Instructions

  • Mix flour, yeast, baking powder, salt and olive oil. Pour in the beer and mix until dough forms. Knead on flat surface for 7 to 10 minutes. Place dough in greased bowl, cover and let rise for 1 1/2 hours in a warm spot.
  • While the dough rises, prepare the white sauce. In a saucepan at medium heat, melt the butter. Whisk in the flour until smooth and cook for 2 minutes. Whisk in the milk until well incorporated. Stir in the garlic, white pepper and nutmeg. Cook, stirring often until sauce becomes thick. Do not let it boil. Once sauce is thick, remove from heat. Stir in the cheese until melted. Taste for salt, cover and set aside.
  • In a small saute pan at medium heat, add the Mexican chorizo. Cook for 6  minutes, crumbling as it cooks down. Add in the minced garlic and cook for 2 more minutes. Transfer to a plate lined with paper towels to remove the excess oil. Set aside.
  • Once your dough has risen, transfer to a flat surface and knead for a few seconds. Divide the dough into 2 equal dough balls. This dough recipe is good for 2 medium pizzas or 1 large pizza. I only prepared one medium pizza with the chorizo and saved the remaining dough for another pizza later. Cover lightly and let proof for a few minutes. Preheat oven to 475 degrees F. Drizzle a little oilve oil on large baking sheet or pizza stone. Sprinkle on a light coat of cornmeal. Place dough ball in the center of pan and using your fingers, form a round pizza, pushing out towards the edges of pan. I like to form a 12-inch round crust, more or less.
  • Brush surface with olive oil.  Layer with mozzarella, white sauce, cooked chorizo, cheddar and parmesan. Season the outer edges of crust with salt, pepper and oregano. Sprinkle cheese with oregano and red pepper flakes.  Bake on the bottom shelf of oven for 12 to 15 minutes. After the pizza bakes for 6 minutes, I like to cover it loosely with foil paper so that the chorizo does not overcook or burn before pizza is ready. Remove foil before cooking under the broiler.  Move to top shelf and brown under the broiler for less than a minute. Remove from oven and let rest for a few minutes before slicing. Garnish with fresh cilantro. Yields 4 servings. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Pizza Tagged With: Beer Dough, Cabot Cheese, King Arthur, Mexican Chorizo, Pizza, Pizza Dough, White Sauce

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Reader Interactions

Comments

  1. lgranados2015

    December 11, 2015 at 8:28 pm

    This looks fabulous. Never made pizza before. LOL I hope it isn’t really to hard I do make bread. Cook with all the ingredients so hoping the dough comes out good.

    Reply
    • Sonia

      December 11, 2015 at 9:47 pm

      Oh, you got this! If you already make bread, pizza dough is a piece of cake, lol!

      Reply
  2. Chuck Connors

    April 15, 2016 at 4:23 pm

    You had me at Negra Modelo!

    Reply
    • Sonia

      April 15, 2016 at 6:06 pm

      Hhahaha! I know, right Chuck? Love this recipe. Good to hear from you.

      Reply
  3. Kent Ray

    October 7, 2020 at 9:28 am

    Absolutely Delicious. Modelo gives the crust great flavor. I added a little pickled jalapeno on top of the chorizo for a little sweet zing. Thanks for the share.

    Reply
    • Sonia

      October 7, 2020 at 11:08 am

      Thank you Kent! Yes, must have pickled jalapenos on pizza! Yummy!

      Reply
  4. Yaya

    June 19, 2021 at 11:55 am

    That looks mouthwatering delicious!

    Reply
    • Sonia

      June 19, 2021 at 12:23 pm

      Thank you!!

      Reply
  5. Jessie

    June 30, 2022 at 1:48 am

    Wow this looks like the nicest pizza ever! I’ll be making it very soon thanks xx

    Reply
    • Sonia

      June 30, 2022 at 6:29 am

      Thank you Jessie!!

      Reply
  6. Cindy

    July 1, 2022 at 2:07 pm

    Love this recipe- it’s really tasty and a nice switch from traditional toppings. And the crust!!

    Reply
    • Sonia

      July 2, 2022 at 7:56 am

      Thank you Cindy!!

      Reply
  7. Virginia

    January 12, 2024 at 5:23 pm

    This looks so good! Do you have a recipe for Mexican Chorizo? Your chorizo looks so good. It doesn’t look like the orange mush they sell in the grocery stores.

    Reply
    • Sonia

      January 13, 2024 at 4:51 am

      I have several recipes on my blog. My favorite is the Chorizo Norteño recipe. After you package it, I would suggest just letting it dry out in the refrigerator for one week before storing it in the freezer.

      Reply
  8. Kathleen Ann Woller

    February 21, 2024 at 7:41 pm

    Wow, just was searching on chorizo recipes and came across this..and from you my favorite Mexican food blogger. Well, I’ll be making this in the next couple of days, after I make chicken enchiladas in a creamy pablano sauce tomorrow. I’ve made many of your recipes and they’re all amazing.

    Reply
    • Sonia

      February 22, 2024 at 5:15 am

      Thank you Kathleen!

      Reply
  9. Ronda

    April 6, 2024 at 2:31 am

    Curious …Sonia, do you have suggestions as to how to turn this into a breakfast pizza?

    Reply
    • Sonia

      April 6, 2024 at 6:59 am

      Well, I have never prepared a breakfast pizza, but I have thought about it! I would totally top the pizza with a chorizo and egg scramble or chorizo with potato! Instead of the white sauce I would use a tomatillo salsa. Maybe garnish it with some crushed tortilla chips. Or even a layer of creamy pinto or black beans! Now the wheels in my head are spinning! Lol! I think I need to create a Mexican Breakfast Pizza!

      Reply
      • Ronda

        April 7, 2024 at 4:16 am

        Thank you!

        Reply
        • Ronda

          April 7, 2024 at 4:34 am

          Is there any benefit to par baking the crust?

          Reply
  10. Anne

    January 5, 2025 at 2:25 pm

    You say to divide the dough in half. Does that mean that this makes 2 pizzas? I can’t wait to try this recipe!

    Reply
    • Sonia

      January 5, 2025 at 2:47 pm

      I am sorry for the confusion. The dough is good for 2 medium pizzas, although I only prepared one chorizo pizza that day. I used the remaining dough for a different pizza. I added that edit to the instructions just now.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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