Grilled Mexican Pizza with Salsa Verde and Chorizo -
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Grilled Mexican Pizza with Salsa Verde and Chorizo

Grilled Mexican Pizza with Salsa Verde and Chorizo is also topped with oozing oaxaca cheese, queso fresco, fresh and sun-dried tomatoes, green onions and leafy cilantro.
Course Appetizer, Main Course
Cuisine Mexican, Pizza
Keyword homemade pizza dough, mexican food, pizza
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings 3 -4 pizzas
Author Kim Peterson



  • Pizza peel
  • Pizza stone, around 14-inches diameter
  • Pizza cutter, makes life easier

PIZZA DOUGH (3-4 pizzas)

  • ¼ cup dry white wine, room temperature
  • ¾ cup warm water
  • 1 ½ ounces fresh yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 3 ¼ cups all-purpose flour, divided

TOPPINGS (per pizza)

  • 1-2 tablespoons cornmeal
  • ¼-⅓ salsa verde, store bought or homemade*
  • 1 cup shredded Oaxaca cheese, or Monterey Jack
  • queso Fresco, crumbled
  • 1 link Chorizo sausage, diced, about 3 ounces
  • ½ cup assorted cherry tomatoes, halved
  • cup sun-dried tomatoes packed in oil, sliced
  • green onions, thinly sliced
  • fresh cilantro, chopped


  • 1 ½ lb tomatillos, husked and rinsed (12-15)
  • ½ large Vidalia or Spanish onion
  • 1 poblano pepper
  • 1 jalapeño pepper (optional)
  • 4-6 garlic cloves, unpeeled
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Juice and zest from 1 large lime
  • ½ packed cup fresh cilantro
  • 2 teaspoons honey



  • Place wine, water, and yeast in a large bowl; whisk until combined. Stir in honey, salt, and 1 tablespoon olive oil.
    Homemade Pizza Dough - ingredients coming together in large bowl mixed with wooden spoon
  • Mix in 1 cup of flour with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.
  • Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead around 3 minutes until dough is smooth and just slightly sticky. 
  • Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with a dishtowel. Let rise in a warm part of the kitchen for 45 minutes. The dough should triple in size.
    Homemade Pizza Dough in Oiled Bowl After Rising - tripled in size
  • For individual pizzas, cut the dough into 4 pieces and knead into rounds. Cut into 3 pieces for pizzas that will serve 2. Let rest 15 minutes. (Dough can be made 1 day ahead. Wrap in plastic wrap and refrigerate.)
    Homemade Pizza Dough Portioned and Ready to Use


  • Preheat grill with pizza stone on grates over medium-high heat to around 550°F, or conventional oven to 500°F.
  • Sprinkle pizza peel with 1-2 tablespoons of cornmeal. Stretch dough into desired shape and place on pizza peel.
  • Spread salsa verde over dough. Top with oaxaca and queso fresco cheese. Sprinkle chorizo, cherry tomatoes and sun-dried tomatoes over cheese.
  • Slide pizza off peel and onto preheated stone. Close the lid and grill 5-6 minutes (or bake in oven 7-8 minutes), until crust is golden on the edges and brown and crisp on the bottom.
    Grilled Mexican Pizza with Salsa Verde and Chorizo on Stone
  • When done, use a large spatula to help transfer pizza back onto the peel. Top with additional crumbled queso fresco, green onion and cilantro, as desired. Cut into slices and serve.


  • Preheat oven to 375°F. On a rimmed baking sheet, toss tomatillos, onion, peppers, and garlic with olive oil, salt, and pepper. Roast for 25 minutes, stirring halfway through.
    Close Up of Roasted Tomatillos and Veggies out of Oven
  • Let vegetables cool enough to peel garlic and remove seeds and charred skin from the peppers.
    Roasted Tomatillo Salsa Verde |
  • Transfer all vegetables to a blender or food processor. Blend until smooth (be sure to leave space for steam to vent when blending hot ingredients).
  • Next, blend in lime juice and zest, cilantro, and honey. (Can be made 2 days ahead. Cover and chill.) Makes about 2 ½ cups.
  • Use as sauce on Mexican Pizza or serve with chips, over steak, chicken, pork, fish and seafood. It’s even great on omelets! Leftover sauce can be frozen up to 3 months.


Pizza dough recipe yields 25 ounces of dough, enough for 3 12x8 pizzas.