Chorizo Tart

It’s almost summer…well, according to my son it is summer because school is out.  Close enough for him.  I’m glad it’s still spring because we are having beautiful weather.  Temps in the 70’s and some timely rain is making my garden very happy. We worked in the yard most of today and I knew Aidan would be hungry, so I wanted to make something substantial, but wouldn’t take too long.

A savory tart came to mind, but I would change it from Italian to Mexican.  I have some volunteer cilantro from last year and I wanted to make something to let it “dress” to top. This could be considered a Mexican style pizza, but there is no sauce.  So it’s basically a savory tart, but with a soft crust.


I make my own whole wheat pizza dough (I mean tart…haha), but you can use a store bought, ready to use dough for this.  I add cumin, coriander and garlic to the dough, for that extra bit of flavor in every bite.  I also add extra flavor to the chorizo (the fresh kind, not the dried) by adding diced pickled jalapenos and a tomatillo salsa while its cooking with the red onions.  Add sweet peppers for color and sun dried tomatoes for sweetness, then top it with enchilada style cheese and just a bit of feta.  When it comes out of the oven, sprinkle with the fresh cilantro just before serving.  The warmth of the tart really makes the cilantro pop.  It’s spicy, sweet and savory…truly delicious.  My son already wants to know when I’ll make it again.

You’ll need:

Prepared pizza dough or make your own. (let me know if you need a recipe for this and I’ll post it)

1 1/2 lbs fresh chorizo

1/2 large red onion, chopped

1/4 cup diced pickled jalapenos

1/3 cup tomatillo salsa

2/3 cup sun dried tomatoes

2 cup sweet peppers, thinly sliced

6 oz enchilada cheese, grated

1/2 cup feta cheese, crumbled (optional…but it is a nice addition)

2/3 cup fresh cilantro, roughly chopped


Preheat oven to 375F.

In a large skillet, brown the chorizo with the onions over medium heat.  Drain if desired and return to pan.  Add diced jalapenos, tomatillo salsa, and sweet peppers (adding peppers now lets them keep most of their bright color and texture).  Saute for a few minutes and turn off heat.

Spray your baking pan (I use a 1/2 sheet pan) and spread your dough out with your fingers until you have an even surface and a lip on the edge to help hold the filling.

Spread your filling evenly over the dough, then sprinkle the enchilado cheese over it.  Add a light sprinkle of feta over this if you like.


Place on the center rack in your oven and bake for 30 minutes or until the cheese just begins to brown.  Remove and let cool slightly.  Sprinkle with cilantro, cut and serve immediately.  Enjoy!


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