Mini Chorizo Pizza Rounds
Mini Chorizo Pizza Rounds deliver a bold, smoky heat from the sausage balanced by bright, juicy tomatoes and a rich blend of Monterey Jack and Cotija. Each bite is cheesy with a lightly salty finish and a pop of fresh cilantro, making them ideal for game day, casual gatherings, or a fun appetizer night.
- Prep30 mins
- Cook15 mins
- Serves16
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- 2
Heat a skillet over medium heat. Add the chorizo and cook, gently breaking it up after a couple of minutes. Let it bubble, stirring only occasionally, until most bubbling stops and the sausage is firm. Remove from the heat.
- 3
Put the tomatoes in a bowl. If you like, use the back of a fork to break them into smaller pieces.
- 4
Divide the dough into 16 small pieces and flatten each into a small circle. Arrange the circles on the prepared baking sheet. Distribute the tomatoes and then the chorizo over the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
- 5
Bake in the preheated oven until the dough is golden brown and the cheese has melted, 8 to 15 minutes. Check after 8 minutes to make sure the chorizo is not burning.
- 6
Top with minced cilantro leaves.
- Calories 201.65 kcal Moderate
- Protein 10.04 g Good Source
- Carbs 15.81 g Moderate
- Total Fat 11.16 g Moderate
- Saturated Fat 5.41 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 46.93 mg Moderate
- Sodium 493.23 mg High
- Fiber 0.74 g Low Source
- Sugar 1.15 g Low Source
- Added Sugar 0.51 g Low Source
- Calcium 180.84 mg Moderate
- Iron 1.3 mg Low Source
- Potassium 49.26 mg Low Source
- Vitamin A 103.55 mcg_rae Moderate
- Vitamin C 0.3 mg Low Source
- Vitamin D 0.13 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅