By Edu Costa − On Friday, December 3, 2021, 2 years ago in Pizza Recipes
5 out of 5 with 5 ratings
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Paula's Chouriço Pizza Recipe

Paula's Chouriço Pizza Recipe

This chouriço pizza recipe is very easy to make and delicious.

Preparation time 15 min
Cooking Time 20 min
Ready In 35 min
Level of DifficultyVery Easy

Portuguese chouriço pizza is a type of pizza that features chouriço, a spicy Portuguese sausage, as its main ingredient. The sausage is typically sliced thinly and placed on top of a pizza crust, along with tomato sauce, cheese, and other toppings such as onions, peppers, or olives.

The chouriço used in this pizza is often made from pork, which is seasoned with paprika, garlic, and other spices, giving it a distinctive smoky and spicy flavor. It is usually sliced thinly and precooked before being placed on the pizza to ensure it is fully cooked through.

Portuguese chouriço pizza is a popular dish in Portuguese cuisine and is also commonly found in Portuguese restaurants around the world. It is a delicious and flavorful alternative to more traditional pizza toppings and is sure to satisfy any craving for spicy and savory flavors.


1 pizza dough1 cup of tomato sauce1/2 pound of smoked chouriço sausage, thinly sliced8 ounces of grated mozzarella
1 pizza dough1 cup of tomato sauce1/2 pound of smoked chouriço sausage, thinly sliced8 ounces of grated mozzarella
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  1. Preheat the oven to 260°C or 500°F. 
  2. Lightly grease two baking sheets.
  3. Seperate the dough into 2 balls, pull, stretch or use a roller to stretch each pizza dough into a 6-inch round.
  4. Put each piece on a greased baking sheet, then roll out a bit more to a 10- to 12-inch round, about 1/8 inch thick. 
  5. Spread 1/2 cup of the tomato sauce on each round, leaving a 1-inch border. 
  6. Arrange the cheese on top of the sauce and add half of the chouriço on top of each pizza.
  7. Bake until the dough is golden brown and the cheese is bubbly, about 20 minutes, switching the pans from top to bottom after 10 minutes.
  8. Serve immediately.
Recipe & Photo Credit: Paula Costa

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