A simple but oh so tasty pizza using homemade dough and wonderfully flavourful toppings! Give the dough time to rise and marvel at how easy it is to make fantastic pizza in your own kitchen!
Friday is our pizza night — at least that’s the plan most weeks. We don’t always manage to make pizza, but when we do we go all out. My dough recipe yields about four medium pizzas, and the rule in our house is that each one must be different.
The Smoked Gouda and Chorizo pizza wasn’t part of a plan. It came together as a fridge-cleanout and a way to please my daughter, who is an avid chorizo fan. I suspected the smoky notes of Gouda and the bold paprika of chorizo would pair well, but I didn’t expect the intensity of flavour that followed.
This pizza is a flavour bomb — rich, smoky and slightly spicy, with layers of taste that linger after every bite. If you enjoy meat-forward pizzas, this one is a must-try. It’s become a regular in our rotation and it’s easy to see why.
When the first pie came out of the oven it vanished so quickly I didn’t even try to photograph it — the kids were already tucking in. Still, after that first bite I knew this deserved to be recreated and photographed, so I made it again the following week.
As much as I adore the toppings, the crust matters just as much. I use a straightforward no-knead pizza dough that’s easy to prepare and produces a great texture. A quick five-minute mix the night before, a long slow rise, and you’ll have dough ready for the oven the next morning — ideal for a relaxed weekend.
The no-knead method delivers a crust that’s thin in the center with slightly puffed, crisp-yet-chewy edges. It’s the kind of crust you want: light inside with a satisfying crunch around the rim.
Storage and leftovers
If you’re fortunate enough to have leftovers, store them in an airtight container in the refrigerator. They’ll keep well for three to four days.
Reheating in an oven or microwave works, but I prefer an air fryer — it crisps the crust beautifully in just three to five minutes.
More Favourite Pizza Recipes
- Sourdough Spicy Sausage Pizza
- Potato and Pancetta Pizza
- Puff Pastry Margherita Pizza
Smoked Gouda and Chorizo Pizza
Ingredients
For the dough
- 400-450g / 3¾-4 cups bread flour, plus more for shaping
- 1/4 tsp active dry yeast
- 2 tsp sea salt
- 500ml / 2 cups warm water
For the pizza sauce
- 250ml / 1 cup tomato passata, or crushed tomatoes
- 2 tbsp extra virgin olive oil
- 4-5 fresh basil, chopped
- 1/2 tsp dried oregano
- salt
For the toppings
- 60-80g / 2-3 oz chorizo, sliced
- 250g / 8oz fresh mozzarella balls, torn
- 100g / 4oz smoked Gouda, thinly sliced or shredded
- 6-8 fresh basil leaves
Instructions
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The night before, combine the flour, salt and yeast in a large bowl. Add the warm water and stir until the dough comes together — it will look rough and shaggy, which is normal. Cover with a tea towel and leave in a warm place to rise for 8–16 hours, until the dough has at least doubled in size.
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Preheat the oven to 500°F (260°C). If you have a pizza stone, preheat it as well.
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Turn the dough out onto a floured surface, divide into two equal pieces and shape each into a ball. Cover with a tea towel and set aside to relax for a few minutes.
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Mix the tomato passata with olive oil, chopped basil, oregano and salt. Slice the chorizo and prepare the smoked Gouda and torn mozzarella.
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Flatten a dough ball into a disk and pinch the edges to make the center about 1/4″ thick. Slip your knuckles under the dough and gently stretch it until it reaches about 12″ in diameter.
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Place the dough on oiled parchment, spread with a thin layer of sauce and top with chorizo, torn mozzarella, smoked Gouda and a few basil leaves.
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Carefully transfer the pizza (on the parchment) to your hot pizza stone or baking tray and bake for 10–12 minutes, until the edges are puffed and the cheese is melted and bubbly.
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Repeat with the second dough ball.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.