Chorizo Cream Cheese Pizzas with Salsa

Chorizo Cream Cheese Pizzas with Salsa

Ready in 45 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 16, 2018.



  • ¼ red onion *
  • 1 capsicum
  • 1 pack tomato paste
  • 3 pizza bases
  • 1½ cups grated cheese *
  • 1 pack chorizo grind
  • 1 pack cream cheese


  • ¼ red onion *
  • 1 Lebanese cucumber
  • 1 pack cherry tomatoes
  • 1 Tbsp garden pesto

Pesto Mayo

  • ½ Tbsp garden pesto
  • 1 Tbsp mayo ^


  1. Prep veggies Preheat oven to 220°C. Preheat two oven trays. Thinly slice first measure of onion and capsicum. In a small bowl, combine tomato paste and a small drizzle of oil.
  2. Top pizzas Place pizza bases on a clean, dry bench and cut one in half (so you can fit them on two trays). Divide tomato paste mixture between bases, leaving an edge for the crust. Sprinkle cheese, onion and capsicum evenly over bases. Tear away 1cm chunks of chorizo grind and place onto pizza. Dollop over teaspoonful amounts of cream cheese and season.
  3. Cook pizzas Place one and a half pizzas on each tray. Cook pizzas for 12-15 minutes, until bases are crispy and golden. Swap trays halfway so they cook evenly.
  4. Make salsa Finely dice second measure of onion; dice cucumber 1cm; cut cherry tomatoes in half. Place in medium bowl with first measure of garden pesto. Toss to combine and season. Little foodies may prefer plain salsa.
  5. Make pesto mayo Combine pesto mayo ingredients in a small bowl.
  6. Serve pizza drizzled with pesto mayo and salsa on the side.