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Potato Chorizo Pizza

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Cuisine: Mexican
Prep Method: Baked


Main Dish

Prep Time

90 Mins

Cook Time

30 Mins


Serves 16



Potato Pizza Dough

  • 2 medium russet potatoes, scrubbed
  • 2 3/4 Tablespoons warm water
  • 3 1/2 teaspoons active dry yeast (equivalent of 1 1/2 envelopes)
  • 1/8 teaspoons granulated sugar
  • 3 2/3 cup all-purpose flour, plus additional for kneading
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 3/4 cup warm water

Chorizo and Potatoes

  • 14 ounces bulk chorizo
  • 14 ounces sliced white potatoes
  • Salt, as needed

Pickled Red Onions & Avocados

  • 1 ½ cups apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 Tablespoon salt
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 2 teaspoons Mexican oregano
  • ¼ teaspoon whole black peppercorns
  • 2 red onions, thinly sliced
  • 1 whole Mexican avocado fresh, firm, sliced


  • Extra Virgin Olive Oil, as needed
  • 2 1/2 cups Oaxaca cheese, cut into pieces
  • 1 cup Queso fresco cheese
  • 1 cup Cotija cheese
  • 6 ounces Crema Mexicana (sour cream can be substituted)
  • 2/3 cup Papalote salsa (regular salsa or pico de gallo can be substituted)
  • 1/2 cup cilantro leaves
  • ½ cup Kettle cooked potato chips, crumbled


  1. To make the dough begin by baking the potatoes. Preheat the oven to 425 °F, pierce the potatoes with the tines of a fork or the tip of a paring knife.  Place the potatoes on a baking sheet with a rack and bake for 45 minutes to an hour or until the internal temperature of the potatoes reaches 205 °F. Allow the potatoes to cool slightly before removing the potato pulp from the jacket. To do this peel the potatoes and pass the white flesh through a potato ricer.  Make sure the potatoes cool slightly before the next step.
  2. Combine the yeast, sugar, and water. Allow the mixture to sit for 5 minutes or until bubbles form.  Mix the bloomed yeast into the riced and cooled potatoes, add the olive oil, sea salt, and water.  Mix until just combined. Then add the flour until the mixture becomes a fairly sticky dough. Dust a work surface with a little added flour and begin to knead the dough until a ball forms.  You can do this in a stand mixer as well.  Place the dough in a lightly oiled bowl and cover with a towel, then place the bowl in a warm area so the dough can proof for about an hour or until doubled in size.
  3. Punch the dough down divide it in two and shape it into two balls, these can be placed into the fridge covered until you are ready to make the pizzas.
  4. To make the chorizo potato topping, sauté the chorizo in a sauté pan until it reaches a temperature of 155 °F. Slice the potatoes into ¼ inch thick slices and arrange on a baking sheet with a small drizzle of olive oil. Bake at 375 °F for 20 minutes or until the potatoes are pliable but still have a little bite to them.
  5. To make the pickled red onions, combine the vinegar, water, sugar, salt, garlic, bay leaf, oregano, and peppercorns in a medium pot over medium-high heat. Heat the pickling brine till the mixture comes to a simmer. Add the onions and cook for 2-3 minutes. Remove from the heat and allow the mixture to cool completely.  This can be done days in advance.
  6. Remove the potato pizza dough from the fridge, allow it to rest at room temp for 30-45 minutes. Flour a pizza peel or dust with cornmeal. Stretch the dough out so it fits the pizza peel. Arrange the roasted potatoes and sauteed chorizo on the dough. Bake the pizza in a pizza oven or a deck oven set to 450 °F for 8-10 minutes.  Remove the pizza from the oven and top with a mixture of the Oaxaca cheese, queso fresco and cotija. Return the pizza to the oven for 3-5 minutes. Or until the cheese is melted.  Remove the pizza and garnish it with the pickled red onions, sliced avocado, Mexican crema, papalote salsa, cilantro, and crushed kettle chips.  Slice each pizza into 8 servings and enjoy.


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Chef Erich Clark

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