Miniature Chorizo and Pepper Pizzas

Miniature Chorizo and Pepper Pizzas


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Now everyone can enjoy a spicy slice of pizza before dinner with this recipe for miniature pizza pies. Soft crust surrounds a savory pool of homemade tomato sauce, with fiery sausage and pepper toppings plus melted cheese on top.

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Serving Size / Yield

8-10 servings


  • 1 13.8 oz. package Refrigerated Pizza Crust
  • 2 Tbs. + 2 tsp. Olive Oil, divided
  • 6 Garlic Cloves, minced
  • 1 14 oz. can Tomato Sauce
  • 1/2 C. Cheddar Cheese
  • 1 1/2 C. Mozzarella Cheese
  • 8 oz. Chorizo Sausage, thinly sliced
  • 2 Medium Poblano Peppers, stemmed, seeded, and chopped
  • 1 Medium Yellow Bell Pepper, stemmed, seeded, and chopped
  • Parsley Sprigs, for garnish

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Preheat oven to 425 degrees. Line a large baking sheet with foil. Cut unrolled pizza dough into 4 equal pieces, and roll each piece into a ball. Gently press each ball of dough out into a 5" round, leaving a 1" border of slightly thicker dough on the edges. Place the rounds on the prepared baking sheet. Brush rounds with 2 teaspoons of olive oil, and bake for 6-8 minutes. Meanwhile, warm the remaining olive oil in a medium saucepan over medium-high heat. Add the garlic and sauté until fragrant. Pour in the tomato sauce. Bring sauce to a boil, then reduce heat to low. Let simmer for 5 minutes until thickened. When pizza rounds are cool enough to handle, spread even amounts of the tomato sauce over the inside of each round. In a small bowl, mix together the cheddar and mozzarella. Sprinkle each pizza with an even amount of the cheese mixture. Top each pizza with as much chorizo, poblano pepper, and bell pepper as preferred. Continue baking pizzas for about 10-15 minutes until crust is lightly browned. Garnish pizzas with parsley sprigs, if desired. Cut each pizza into quarters and serve.

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