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Grilled Mexican Pizza - recipe in English and Spanish

Grilled Mexican Pizza

Author Vianney Rodriguez


  • ¼ pound chorizo sausage
  • 12 ounces purchased pizza dough divided into 4 pieces
  • Flour for rolling dough
  • 1 tablespoons olive oil divided
  • Salt
  • 2 green onions thinly sliced
  • 1 medium Anaheim pepper seeded ribs removed, thinly sliced
  • 1 medium tomato diced
  • 1 cup grated Tillamook Pepper Jack cheese
  • Garnish:
  • ½ avocado peeled and diced
  • 2 tablespoons freshly chopped cilantro leaves


  1. Remove the casing from the chorizo, crumble the meat, and cook thoroughly on medium high heat.
  2. Drain well and reserve.
  3. Pre-heat grill to high.
  4. Unroll pizza dough onto a baking sheet, stretching to desired length, less for thicker crust d more for thinner crust.
  5. Cover with clean kitchen towel until ready to use.
  6. When you’re ready to grill, invert the dough onto the grill rack.
  7. Grill until the bottom of dough is lightly browned and crisp. Flip and continue to grill for a minute or two. Top with chorizo, green onion, chiles, tomatoes and cheese.
  8. Lower heat, cover and grill until the cheese melts.
  9. Remove from the grill with a large spatula; allow to rest for a few minutes; garnish and slice.

Recipe Notes

recipe adapted from The Tillamook Cheese Cookbook