Picture this: the sizzle of Spanish chorizo hitting a hot skillet, the golden hue of perfectly Roasted Potatoes, and the nutty aroma of Manchego cheese melting into a crispy crust. This isn’t just pizza—it’s a love letter to Spanish flavors, all baked into one irresistible dish. Forget the usual Friday night takeout; this Chorizo and Potato Pizza with Manchego Cheese is here to shake things up with smoky, savory, and utterly satisfying bites.

Recipe Overview

Why This Recipe Works

Pre-cooked potatoes mean no sad, soggy crust—just perfectly tender slices every time.
Spanish chorizo brings that deep, smoky punch, while Manchego cheese adds a touch of nutty sophistication.
A blazing-hot oven is the secret to that blistered, wood-fired-style crust we all crave.

The Story Behind the Sauce

This pizza is my take on classic Spanish tapas—think Patatas Bravas meets Chorizo al Vino, but on a crispy pizza crust. It’s a celebration of Spain’s bold flavors: smoked paprika, cured chorizo, and that unmistakable Manchego magic.

Essential Ingredients & Tools

Ingredients for the Dough

1 lb store-bought or homemade pizza dough (no shame in the store-bought game)
1 tbsp semolina or cornmeal (for that extra crunch under the crust)

Ingredients for the Toppings

6 oz Spanish chorizo (sliced ¼-inch thick—trust me, you want those crispy edges)
2 medium Yukon Gold potatoes (about 10 oz total)
4 oz Manchego cheese (freshly grated—none of that pre-shredded stuff)
4 oz low-moisture mozzarella (the glue that holds it all together)

Ingredients for the Flavor Boost

2 tbsp extra virgin olive oil (the good stuff)
2 cloves garlic (minced—because garlic makes everything better)
½ tsp smoked paprika (for that smoky depth)
1 tsp fresh rosemary (chopped, optional but highly recommended)
Salt and black pepper (to taste—don’t skimp)
1/4 cup tomato sauce (for the base)

Tools You’ll Need

Baking sheet or pizza steel (the hotter, the better)
Mandoline or sharp knife (for those paper-thin potato slices)
Parchment paper (your best friend for easy sliding)

Serves: 4 | Prep: 25 min | Cook: 15 min | Total: 40 min

How to Make Chorizo and Potato Pizza with Manchego Cheese

Prep the Potatoes:
Peel and slice those potatoes as thin as you can—1/16-inch thick is the goal. A mandoline makes this a breeze, but a sharp knife works too. Par-boil them in salted water for 3–4 minutes—just until they’re tender but still hold their shape. Drain them well and pat them dry like you mean it (soggy crust is the enemy). Toss them with 2 tbsp olive oil, 2 cloves minced garlic, ½ tsp smoked paprika, 1 tsp rosemary, salt, and pepper. This step is where the flavor magic happens.
Cook the Chorizo:
Heat a dry skillet over medium heat and add the 6 oz chorizo slices. Let them sizzle for 2–3 minutes per side until they’re crispy and have released their flavorful oils. Transfer them to paper towels to drain, but save that gorgeous oil—you’ll want to brush it on the crust later.
Preheat and Prep:
Crank your oven up to 500°F (260°C) and let it preheat for at least 45 minutes with a baking sheet or pizza steel inside. This is the key to that crispy, blistered crust. Dust a sheet of parchment paper with 1 tbsp semolina or cornmeal to keep the dough from sticking and add a subtle crunch.
Shape the Dough:
Gently stretch the 1 lb pizza dough into a 12–14-inch circle on the prepared parchment. If it’s being stubborn, let it rest for 5 minutes to relax. Skip the rolling pin—hand-stretching keeps those lovely air pockets intact for a lighter crust.
Assemble:
Spread a thin layer of 1/4 cup tomato sauce (less is more here). Sprinkle 2 oz mozzarella as a base, then arrange the potato slices in a single layer. Top with the chorizo and the remaining 2 oz mozzarella, finishing with a generous sprinkle of 4 oz Manchego. This layering ensures every bite is packed with flavor.
Bake:
Carefully slide the parchment with the pizza onto the preheated baking sheet. Bake for 12–18 minutes, rotating halfway, until the crust is golden and the cheese is bubbly with those perfect browned spots. That high heat mimics a wood-fired oven, and the results are worth it.
Rest and Serve:
Let the pizza cool for 3–5 minutes before slicing. This gives the cheese a chance to set so it doesn’t slide right off. For a final flourish, drizzle with that reserved chorizo oil or a sprinkle of fresh rosemary.

Pro Technique

Mandoline Magic

A mandoline is your best bet for those paper-thin potato slices. If you’re using a knife, aim for slices so thin you can almost see through them. And for the love of all things good, use the guard—your fingers will thank you.

Par-Boiling for the Win

That quick 3–4 minute par-boil in salted water ensures the potatoes cook through without burning in the oven. And remember: pat them bone-dry after draining. Any extra moisture is the fast track to a sad, soggy crust. Tossing them with oil and seasonings before baking locks in flavor and helps them crisp up beautifully.

Chef’s Wisdom

Avoiding a Soggy Crust

The biggest pizza fail? A limp, soggy crust. The culprits? Too much sauce or wet potatoes. Keep the sauce light (think of it as a whisper, not a shout) and make sure those potatoes are dry as a bone. For extra insurance, pre-bake the crust for 2–3 minutes before adding toppings.

Manchego’s Quirks

Manchego doesn’t melt into gooey strings like mozzarella—it softens but keeps a slightly granular texture. For better coverage, mix it with mozzarella or grate it extra-fine.

Flavor Layering

Brush the crust edges with that reserved chorizo oil before baking for a smoky, golden finish. Want a tangy contrast? A post-bake drizzle of honey or balsamic glaze works wonders.

Perfect Pairings

Complementary Dishes

Arugula Salad: Peppery arugula with a lemon vinaigrette cuts through the pizza’s richness. Toss in shaved Manchego for continuity.
Garlic Shrimp Tapas: Serve sautéed garlic shrimp on the side for a surf-and-turf twist.

Drinks

Spanish Cava: The bubbly acidity of this sparkling wine cleanses the palate between bites.
Garnacha: A fruity Spanish red with notes of cherry complements the chorizo’s smokiness.

Something Sweet

Churros with Chocolate: Crispy cinnamon-sugar churros dunked in dark chocolate echo Spanish flavors.
Orange Sorbet: A bright, citrusy sorbet refreshes the palate after the savory pizza.

Storage & Freshness Guide

Short-Term Storage

Store leftovers in an airtight container for up to 3 days. Separate slices with parchment paper to prevent sticking. Reheat on a preheated baking sheet at 400°F (200°C) for 5–8 minutes to bring back that crispness.

Freezing for Later

Freeze unbaked assembled pizzas on parchment-lined trays until firm, then wrap tightly in plastic and foil. Bake from frozen at 475°F (245°C) for 15–20 minutes, adding extra cheese if needed.

Food Safety Note

Discard pizza left at room temperature for over 2 hours. And please, for the love of pizza, avoid the microwave—it turns the crust rubbery.

Nutrition Profile

This pizza is indulgent but balanced, with protein-rich chorizo and cheese paired with fiber-packed potatoes.

Nutrient	Amount per serving
Calories	680
Protein	28g
Carbohydrates	65g
Fat	35g
Fiber	4g

Ingredient Variations and Their Impact

Smoked Gouda

Swap: Replace Manchego with smoked Gouda for a deeper smokiness.
Upgrade: Add caramelized onions to play up the cheese’s sweetness.

Sweet Potato Twist

Swap: Use orange sweet potatoes for a vitamin A boost and a hint of sweetness.
Upgrade: Toss them with cumin and chili powder for a Tex-Mex vibe.

Vegan Version

Swap: Substitute chorizo with marinated tempeh and Manchego with cashew cheese.
Upgrade: Add roasted red peppers for extra umami depth.

Spicy Mexican Chorizo

Swap: Swap Spanish chorizo for fresh Mexican chorizo (just cook and drain it well to avoid greasiness).
Upgrade: Top with pickled jalapeños post-bake for a fiery kick.

Gluten-Free Crust

Swap: Use a cauliflower or almond-flour crust for a low-carb option.
Upgrade: Brush the crust with garlic oil to amp up the flavor.

FAQs

Q: Can I use raw potatoes?

A: Nope—par-boiling ensures they cook through without burning in the oven.

Q: Why isn’t my Manchego melting smoothly?

A: Manchego keeps its texture when melted. Mix it with mozzarella for better coverage.

Q: Can I prep components ahead?

A: Absolutely! Par-boil the potatoes and cook the chorizo up to a day in advance.

Chorizo and Potato Pizza with Manchego Cheese: A Spanish-Inspired Masterpiece

Cost Level $$

Category Pizza

Difficulty Medium

Cuisine Spanish, italian

Servings 4

Total Time 40 minutes

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Make this Chorizo and Potato Pizza with Manchego Cheese for a smoky, Spanish-inspired twist on pizza night. Get the recipe now!

Ingredients

For the Dough

1 lb pizza dough
1 tbsp semolina or cornmeal

For the Toppings

6 oz Spanish chorizo (sliced ¼-inch thick)
2 medium Yukon Gold potatoes (10 oz total)
4 oz Manchego cheese (freshly grated)
4 oz low-moisture mozzarella (freshly grated)

For the Seasoning

2 tbsp extra virgin olive oil
2 cloves garlic (minced)
0.5 tsp smoked paprika
1 tsp fresh rosemary (chopped)
Salt and black pepper (to taste)
0.25 cup tomato sauce

Instructions

01
Peel and thinly slice potatoes to 1/16-inch thickness. Par-boil in salted water for 3–4 minutes, then drain and pat dry. Toss with olive oil, garlic, smoked paprika, rosemary, salt, and pepper.
02
Cook chorizo in a dry skillet over medium heat for 2–3 minutes per side until crispy. Drain on paper towels, reserving the oil.
03
Preheat oven to 500°F (260°C) with a baking sheet or pizza steel inside for 45 minutes. Dust parchment with semolina or cornmeal.
04
Stretch dough into a 12–14-inch circle on the parchment. Let rest 5 minutes if needed.
05
Spread a thin layer of tomato sauce, then sprinkle half the mozzarella. Arrange potatoes in a single layer, top with chorizo, remaining mozzarella, and Manchego.
06
Bake for 12–18 minutes, rotating halfway, until crust is golden and cheese is bubbly.
07
Let cool for 3–5 minutes before slicing. Drizzle with reserved chorizo oil if desired.