Pizza Stone, Peel, Cast Iron Skillet, or Sheet Tray
Rolling Pin (if needed)
10-11ozRoots Pizza DoughIf using the Roots Malt Dough, cut in half.
6fl ozChili Chorizo Blend
3ozShredded Mozzarella Cheese
4ozCheddar Cheese Curds
2ozGreen & Kalamata Olive Mix
1handfulFried Tortilla Strips
2 ½ozPickled Red Onions
½ozDiced Green Onions (Scallions)
3ozAvocado Cream Sauce
dash offor serving, as desired: greek oregano, grated parmesan, crushed red pepper flakes
If using a pizza stone, preheat oven to 400 F and preheat the stone 30-45 minutes prior to cooking.
Preheat the oven to 400 F.
About 15 minutes before you'd like to start prepping your pizza pull your dough from the refrigerator and let it proof a bit at room temperature. Remove the dough from the Roots bag and cut in half and let it sit at room temperature for 15-30 minutes. The longer it sits, the easier it will be to work with but the less sweet the dough will taste.
Roll out the dough ball to a 12-inch round or to your preferred shape. See recipe video for tips on rolling out and shaping pizza dough.
Assemble the pizza. Spread the Chili Chorizo over the rolled out dough with a spoon. Sprinkle the chihuahua cheese over the chili chorizo.
Next cover with the shredded mozzarella cheese and the shredded cheddar cheese.
Transfer the assembled pizza to the oven and bake for 10-13 minutes, until the cheese is melted and the crust is a golden brown.
Once the pizza is done cooking, remove from the oven and set aside to cool slightly, 1-2 minutes. Top with the olive mix, fried tortilla strips, pickled jalapeños, pickled onions, and green onions.
Drizzle the avocado cream sauce over the entire pizza or use as a dipping sauce.
Slice & Serve: Carefully slice the pizza on a cutting board. Slice into 6-8 pieces if using strips or slices. For this pizza, we recommend cutting the pizza pie cut due to the amount of toppings.
Pizza Kits are packaged to work with a 10-11 oz. dough ball. The Roots Dough package is 22 oz. or enough for two pizzas or pizza kits.