Business first: This is my 100th post! Thanks so much for continuing to support my blog – I really hope you’ve been enjoying it has much as I have creating it. I’m so excited for the future of it and can’t wait to see what it evolves to over time! Thank you mucho, again!!
And now for the really exciting part of the post…THE FOOD!
Something about Friday evening just makes me want to veg out on the couch and stare into the oblivion…that is of course after I’ve ordered and pizza and cracked open some chips and salsa to tide me over until a high school kid delivers my cheesy carb-saucer at my door. Okay, so its not that bad…the places we normally order from don’t deliver. Regardless, Friday nights just make me want to be lazy and indulge in all things unheathly…almost a reverse detox if you will. Which brings me to another round of grilled pizzas – I’ve got two more new ones for you (you can jump up and down if you’d like)!
A big thanks to Branden for these pizzas as he’s STILL in charge of the cooking at our house. Its been over three weeks now and I’m just about half-way to being a biped again. Finally.
Branden said the biggest thing with the pizza (and we’ve said it before when we’ve made BBQ Chicken Pizza and Hawaiian Pizza on the grill), that its so important to have all the toppings prepped before throwing the crust on the grill because once you’re cooking, you’re cooking and it goes FAST! Also, just keep in mind the “low and slow” mantra. Other than that, this is a breeze and delicious to boot!
On a side note, we used extra chorizo because we love it. A lot. Also, chill out on the adobo sauce if your tongue can’t handle lots of spice…or add more if that’s your thing. Still not spicy enough? Chop up some of those chipotle peppers and throw ’em on there, too! (Whatever you do, don’t throw them away, make sure to do something awesome with them…like throwing them in this chili recipe.)
- 1 lb. raw Mexican chorizo, casings removed
- 1 prepared pizza crust dough, homemade or refrigerated (we often cheat because we’re lazy. Pillsbury refrigerated crusts work GREAT on the grill)
- 1/4 c. adobo sauce (from a can of chiles in adobo sauce)
- 1 1/2 c. grated Chihuahua or Monterey Jack cheese
- 1/4 c. crumbled queso fresco
- 2 large poblano peppers, roasted, seeded, and sliced into strips
- 2 plum tomatoes
- 1 ripe Haas avocado, peeled, pitted, and cut into thin wedges
- Kosher salt and ground pepper to taste
- Preheat a small saucepan over medium-high heat for 1 to 2 minutes. Add the sausage and cook, stirring occasionally and breaking up any clumps, until no longer pink. Drain on paper towels and reserve for topping.
- Preheat the grill, roll out and shape the dough, and grill the first side of the crust until golden. Flip the crust.
- Spread the entire surface with the adobo sauce. Top with the cheeses. Sprinkle with the crumbled chorizo, poblano strips, and tomatoes. Grill until crust is golden and cheeses are melted.
- Remove from the grill and garnish with the avocado and season with salt and pepper. Slice and serve imediately.
Adapted from Pizza on the Grill by Elizabeth Karmel & Bob Blumer