Enchilada Pizza with Chorizo Recipe

Name: Enchilada Pizza with Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (13.8 Oz. Size) Refrigerated Pizza Dough; ⅓ cups Red Enchilada Sauce (mild); 1 cup Chorizo (cooked And Crumbled); 2 cups Monterey Jack & Cheddar Cheese Blend; Shredded; 1/2 cups Queso Fresco, Crumbled; 1/2 cups Pinto Beans (canned, Rinsed And Drained); 1 head Lettuce; 2 Roma Tomatoes; 1 Yellow Onion; 2 Limes, Juiced; Salt To Taste; Olive Oil, For Greasing Your Pan

Servings: persons

1 can (13.8 Oz. Size) Refrigerated Pizza Dough
⅓ cups Red Enchilada Sauce (mild)
1 cup Chorizo (cooked And Crumbled)
2 cups Monterey Jack & Cheddar Cheese Blend; Shredded
1/2 cups Queso Fresco, Crumbled
1/2 cups Pinto Beans (canned, Rinsed And Drained)
1 head Lettuce
2 Roma Tomatoes
1 Yellow Onion
2 Limes, Juiced
Salt To Taste
Olive Oil, For Greasing Your Pan

1
1.
2
Preheat the oven to 400 F.
3
2.
4
Spread some olive oil on your pizza pan.
5
I have a cast iron pan, but a baking sheet works fine.
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3.
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Open your pizza dough and spread it out on the pan.
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The dough comes as a square.
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If you have a round pan like I do then just work the dough into a round shape.
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Its best to spread it out from the corners first, but be careful about making holes.
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4.
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Spread the enchilada sauce on top of the pizza dough.
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It seems a bit thin, but its very flavorful so you dont need it to be a thick sauce.
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5.
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Spread the crumbled chorizo on top of the enchilada sauce.
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Its important to put the chorizo under the cheese so that it doesnt turn your entire pizza an unappetizing and greasy orange color.
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6.
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Layer the jack and queso cheeses on top of the meat.
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7.
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Sprinkle your pinto beans on top of the cheeses.
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8.
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Bake in the oven for 20 minutes.
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9.
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Thinly slice lettuce, tomato and onions.
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Place into a mixing bowl and top with lime juice and salt.
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I like to mix the salad to make sure everything evenly distributed.
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10.
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When the pizza is done, remove it from the oven and allow to cool for ten minutes before slicing up to serve.
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You can serve the salad on the side, or put some on top of your pizza like you would with an actual enchilada.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can (13.8 Oz. Size) Refrigerated Pizza Dough, ⅓ cups Red Enchilada Sauce (mild), 1 cup Chorizo (cooked And Crumbled), 2 cups Monterey Jack & Cheddar Cheese Blend; Shredded, and more.

Yes, Enchilada Pizza with Chorizo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchilada Pizza with Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions