Chorizo and Carmelized Red Onion Pizza


Hey Folks, it’s Friday, so I thought I should post a Friday-appropriate recipe: pizza! I adapted this recipe from Jacques Pépin’s “More Fast Food My Way.” Dear Jacques, if by some stroke of divine intervention you’re reading this, you’re one of my favorite chefs, and I’ve watched pretty much all of your public tv specials and collaborations with KQED since I was a kid!

This makes a great dinner party idea since the carmelized onions can be prepared ahead, and when your guests arrive, all you have to do is put the pizza together and throw it in the oven. A pre-made pizza shell saves time and energy.


  • 2 chorizo sausage links, casings removed and sliced into 1/4-in. pieces
  • 2 large red onions, sliced
  • 1/2 tsp dried thyme
  • 1 tsp brown sugar (optional)
  • 1 package shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 1 pre-made pizza shell (I used Boboli brand)
  • Olive oil


Preheat oven to 425ºF. Heat 2 tbsp olive oil in a sauté pan over medium heat. When hot, add onions and thyme, and cook until very tender and carmelized, about 15-20 minutes. Add brown sugar if using, and cook a minute or two more until a glaze forms. I often omit the sugar if I feel the onions are already sweet enough to begin with.

Place the pizza shell upside down on a foil-lined baking sheet. Coat the bottom of the pizza shell with olive oil by drizzling a small amount in the center and spreading it outwards with your fingers.

Turn the pizza shell right side up. Top with carmelized onions, then cheese, then chorizo, then garlic. Drizzle a tablespoon or so of olive oil over the top. Bake for 20-25 minutes, or until golden brown and bubbly. Enjoy!


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