The El Scorcho Recipe

Name: The El Scorcho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces grilled chicken strips; 5 ounces hot sauce (recommended: Cholula); 2 ounces spicy pork chorizo; 2 ounces mild beef chorizo; 4 ounces baby red potatoes; Olive oil, for sauteing; Sea salt and black pepper; 2 ounces poblano chiles; 2 ounces Anaheim chiles; 2 ounces Serrano chiles; 1 (17-ounce) pizza dough ball; 3 ounces caramelized shallots; 8 ounces shredded provolone; 10 dried arbol chiles

Servings: persons

6 ounces grilled chicken strips
5 ounces hot sauce (recommended: Cholula)
2 ounces spicy pork chorizo
2 ounces mild beef chorizo
4 ounces baby red potatoes
Olive oil, for sauteing
Sea salt and black pepper
2 ounces poblano chiles
2 ounces Anaheim chiles
2 ounces Serrano chiles
1 (17-ounce) pizza dough ball
3 ounces caramelized shallots
8 ounces shredded provolone
10 dried arbol chiles

1
Preparation for Toppings:
2
Marinate the grilled chicken in the hot sauce for at least 24 hours refrigerated.
3
Saute both types of chorizo until fully cooked through, then be sure to blot all excess oil from the chorizo.
4
Cut the red potatoes into small pieces, and saute in olive oil.
5
Season with sea salt and black pepper.
6
Slice all the fresh chiles into small rings or slivers.
7
Remove the seeds and veins from the chiles if you want to keep the heat down.
8
Preparation for Dough:
9
Preheat an oven with a pizza stone to 550 degrees F, if possible.
10
If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible.
11
Hand toss or stretch the dough and place on a 14-inch pizza screen or pan.
12
Place the marinated chicken on the crust, followed by the caramelized shallots, cheese, chorizo, potatoes, and fresh chiles.
13
Transfer the pizza to the hot stone and bake for 10 minutes or until crust is golden brown and cheese is slightly browned.
14
To Finish:
15
Drizzle hot sauce over the baked pizza.
16
Place dried arbol chiles on the pizza, 1 for each slice.
17
Cut into 10 slices and serve.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 ounces grilled chicken strips, 5 ounces hot sauce (recommended: Cholula), 2 ounces spicy pork chorizo, 2 ounces mild beef chorizo, and more.

Yes, The El Scorcho falls under the Meat & Poultry 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.

The El Scorcho

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