World Cup Pizza – Chorizo and Chimichurri – Choripán Pizza Recipe

No matter who wins the World Cup if you make this pizza you will be a champion. Inspired by one of the world’s greatest sandwiches, Choripán, this Chorizo and Chimichurri with Salsa Criolla Pizza scores every time. Traditionally Choripán is a sandwich made with grilled chorizo, split down middle on a toasty roll often with chimichurri. The exact preparation and toppings can vary a bit depending on geography. The version I grew up with was served topped with a version of salsa criolla, the amazing and ubiquitous Peruvian condiment. For this pizza I combine my favorite elements of this top tier sandwich and put it on a batch of my homemade pizza dough, the result, a pizza of world cup championship deliciousness.

In the video I’m baking the pizza in my Ooni Karu 16 Multi-Fuel Pizza Oven. My favorite of the Ooni Pizza Oven lineup. For cooking the chorizo I used Ooni Cast Iron Sizzler Pan. Support the creation of more free recipes and content by purchasing Ooni products through my links! Thank you! One love!

Print Recipe

Choripán Pizza – Chorizo and Chimichurri with Salsa Criolla

Inspired by one of the world's greatest sandwiches, Choripán, this Chorizo and Chimichurri with Salsa Criolla Pizza is absolutely delicious. Traditionally Choripán is a sandwich made with grilled chorizo, split down middle on a toasty roll often with chimichurri. The exact preparation and toppings can vary a bit depending on geography. The version I grew up with was served topped with a version of salsa criolla, the amazing and ubiquitous Peruvian condiment. For this pizza I combine my favorite elements of this top tier sandwich and put on a batch of my homemade pizza dough, the result, a pizza of championship deliciousness.

Total Time1 hour hr

Course: Appetizer, Main Course, Pizza

Cuisine: Argentina, Pizza

Keyword: Choripán, Choripán Pizza, chorizo, world cup pizza

Servings: 1 pizza

Author: Santa Barbara Baker

Ingredients

For the Chimichurri

• 1 small bunch Parsley
• 2 cloves Garlic
• 1 small Red Chili Pepper (I use Fresno chilis)
• 1 teaspoon Dried Oregano
• 1/2 cup Extra Virgin Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1/4 cup Water
• 2 teaspoons Kosher Salt

For the Salsa Criolla

• 1/2 medium Red Onion
• 1/2 small Red Bell Pepper
• 1 cup Cherry Tomatoes
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Red Wine Vinegar
• 1 teaspoon Dried Oregano
• 1 teaspoon Kosher Salt

For the Pizza

• 2 links Chorizo Sausage (Fresh Argentinian or Spanish style.)
• 3 ounces Low-Moisture Whole Milk Mozzarella Cheese
• 3 ounces Fontina Cheese
• 1 dough ball Pizza Dough
• 1/2 cup Salsa Criolla
• 1/4 cup Chimichurri

Instructions

To make the Chimichurri

• Remove the parsley leaves from the stems, finely mince the leaves and add to a medium size bowl. Finely mince the small red chili and two cloves of garlic and add to the bowl. Add 1/2 cup extra virgin olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon dried oregano. Whisk to combine. Whisk in about 1/4 cup water till the chimichurri is thinned out a bit, it shouldn't be super thick (you may need to use less or add more depending on amount of parsley and desired consistency). Season to taste with about 2 teaspoons of kosher salt and a few cranks of freshly ground black pepper. Set aside till ready to top the pizza. Chimichurri can be stored in an airtight container in the refrigerator for up to a week or more.

To make the Salsa Criolla

• Fill a medium sized bowl with ice cold water. Using a mandoline thinly slice the 1/2 red onion from pole to pole directly into water or thinly slice with sharp knife and add to ice water. Let soak for about 5-10 minutes while you prepare the rest of the ingredients.
• Cut the small red pepper into thin strips or julienne and add to a medium sized bowl. Halve the cherry tomatoes and add to the peppers. Drain the soaked red onions in a fine mesh colander and rinse thoroughly under cold water, let drain and dry briefly on a few paper towels. Add the red onions to the bowl, add the teaspoon of dried oregano, 1 teaspoon of red wine vinegar and about 1 tablespoon extra-virgin olive oil. Toss to combine and season to taste with about 1 teaspoon of kosher salt and a few cranks for freshly ground black pepper. Set aside till ready to top the pizza. Salsa Criolla can be stored in an airtight container in the refrigerator for up to 5 days. Drain before using.

To make the Pizza

• Begin heating your Ooni Pizza Oven on high heat. A full pre-heat of any outdoor pizza oven will take at least 30 minutes on high heat for proper baking and crispy bottomed pizza.
• While the oven is heating to make the pizza place a cast iron pan in the pizza oven directly under the flame and let heat for about 5 minutes. Apply a small amount of olive oil to the outside of the chorizo links. Carefully remove the pan from the oven and add the chorizo. Return the pan to the oven and roast on medium-heat till browned and just cooked through, about 7 minutes. Remove the chorizo from the pan and let cool. Split the chorizo links in half lengthwise and then cut in half crosswise to form chunks about 1-inch in size. Set aside till ready to top the pizza.
• Cut the low-moisture whole milk mozzarella cheese and Fontina cheese into 1/2 cubes and combine in a small bowl. Set aside till ready to top the pizza.
• When your Ooni Pizza Oven is fully heated stretch the pizza dough to about 14-15 inches. After your dough is stretched turn your pizza oven down to low to let the heat temper while you top the pizza.
• Leaving room for the crust to rise top the pizza with the cubes of cheese. Top the cheese with about 1/2 cup of the salsa criolla making sure each slice gets an assortment of all the ingredients in the salsa. Place one piece of chorizo in the center of the pizza and add about 1 piece to to what will be each slice of the finished pizza, 8 slices total. Drizzle about 2 tablespoons of the chimichurri over the top the pizza.
• Turn the heat on your Ooni Pizza Oven to medium high and take the temperature of the stone aiming for for 750-800F in the center. When the stone has reached the proper temperature load the pizza. Let the crust set and look for the cheese to begin to melt a bit all around the pizza before your first turn with your pizza turning peel. Bake the pizza till the crust is golden brown, the cheese is melted and the chorizo is charred in some spots.
• When fully baked carefully remove the pizza and let rest on a wire rack for about 1 minute. Drizzle generously with more chimichurri and slice on a parchment lined baking sheet or pizza peel. Serve immediately.

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