Mexican Chorizo White Pizza~Beer Dough Crust Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - butter
  • 2 tablespoons - flour
  • 1 1/2 - cups milk at room temperature
  • 1 - teaspoon garlic powder
  • 1/2 - teaspoon white pepper
  • 1/3 - cup Romano or Parmesan 
  • 1/2 - cup  white cheddar
  • 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 
  • 6 ounces - chorizo
  • 2 cloves - garlic, minced
  • 5 ounces - sliced mozzarella
  • 1/3 - cup grated  Romano or Parmesan cheese
  • 1/3 - cup grated white cheddar
  • - red pepper flakes
  • - cilantro, chopped
  • pinchs - nutmeg
  • - salt to taste
  • Directions:

    1. For the dough: 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.

    2. 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.

    3. 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.

    4. Once your dough has risen, transfer to a flat surface and knead for a few seconds. Divide the dough into 2 equal dough balls.  Cover lighlty 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.

    5. 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 2 pizzas - 4 servings. 

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    Home » Pizza » Mexican Chorizo White Pizza~Beer Dough Crust
    Mexican Chorizo White Pizza~Beer Dough Crust
    December 3, 20154 Comments

    Mexican Chorizo White Pizza with Beer Dough CrustAfter 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.

    Main Ingredient:



    Cuisine:  American

    Prep Time: 1 hour(s)



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    Posted On:

    August 15, 2020

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