Chorizo and Roasted Red Pepper Detroit Pan Pizza
Chorizo and Roasted Red Pepper Detroit Pan Pizza
Step into the delicious world of Detroit-style pizza with a vibrant, flavorful twist! This Chorizo and Roasted Red Pepper Detroit Pan Pizza takes the beloved characteristics of a classic Motor City pie—its thick, airy crust, crisp cheesy edges, and rectangular shape—and elevates them with bold, exciting toppings. Originating in Detroit in the mid-20th century, this unique pizza style traditionally baked in steel utility pans (like those used for auto parts) results in an incredibly satisfying, almost focaccia-like base with a caramelized cheese crust that's utterly irresistible. Here, we layer a zesty tomato sauce with crumbled, spicy chorizo sausage, sweet and smoky roasted red peppers, and a generous blend of gooey mozzarella and sharp provolone. The combination of heat from the chorizo and the mellow sweetness of the peppers creates a fantastic balance of flavors. Perfect for a cozy night in or a lively gathering with friends, this recipe promises a pizza experience that's both comforting and adventurous, delivering that signature crispy-chewy texture and a burst of memorable tastes in every square bite. Prepare to fall in love with homemade Detroit-style pizza, perfected with this dynamic duo of toppings.
- Preparation time
- 25 min
- Cooking time
- 25 min
- Total time
- 50 min
- Servings
- 4
Instructions
Preparation
- 1Preheat your oven to 475°F (245°C). Liberally grease a 10x14-inch rectangular Detroit-style pizza pan or a similar heavy-duty metal baking pan with olive oil, ensuring the corners are well-coated.
- 2Press the Detroit-style pizza dough evenly into the prepared pan, stretching it to reach all corners. If the dough springs back, cover it with a towel and let it rest for 10-15 minutes, then continue stretching until it fills the pan. This rest allows the gluten to relax.
- 3In a medium skillet, cook the crumbled chorizo over medium heat until browned and cooked through. Drain any excess grease. Set aside.
Assembly and Baking
- 1Evenly sprinkle the shredded mozzarella and provolone cheese mixture over the dough, ensuring some cheese reaches the edges of the pan to create the signature crispy, caramelized crust.
- 2Dollop the tomato sauce over the cheese. A common Detroit-style technique is to add the sauce in stripes or scattered dollops rather than a full spread, allowing the cheese to bubble up around it.
- 3Distribute the cooked chorizo and chopped roasted red peppers over the sauce and cheese. If using, sprinkle the optional parmesan cheese on top.
- 4Bake for 18-25 minutes, or until the crust is golden brown, the cheese is bubbly and melted, and the edges are deeply caramelized and crispy. Keep an eye on it to prevent burning.
- 5Remove the pizza from the oven and carefully slide it out of the pan onto a cutting board. Let it rest for 5 minutes before slicing into squares and serving immediately.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 35 g
- Fat
- 46 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 35 g |
| Fat | 46 g |
| Carbs | 50 g |