Chorizo Mango Pizza

This Chorizo Mango Pizza uses chorizo in place of pizza sauce and is topped with fresh mango, poblano peppers and burrata cheese. It’s a must-try! 

This chorizo mango pizza is a meat lover’s dream! I had a very similar pizza at a local restaurant in Pittsburgh and it was SO GOOD, I knew I had to recreate it at home. 

I've been seeing mangos pop up at the grocery store, which reminded me of my mango crumb bars and also this mango chicken salad. It also reminded me of this pizza recipe that I originally created in 2017, but I decided it needed a facelift. Spoiler: the recipe is exactly the same (and just as good) as it was back then. 

The base of the pizza is made of…CHORIZO, meaning the chorizo takes the place of some sort of marinara sauce. On top of the chorizo is mango, poblano pepper, red onion, goat cheese, and burrata. It's a salty-sweet pizza situation that you're going to want to try for yourself. 

Recipe features

• Made without sauce but instead uses chorizo (traditional or you can sub your favorite plant-based chorizo to keep this vegetarian)
• Topped with mango and of course two types of cheese to elevate the flavor profile
• A great way to switch up your traditional pizza routine 

Ingredients

• Pizza dough - Homemade or store-bought. I used plain store-bought dough from Trader Joe's and it worked great. 

• Chorizo - I bought packaged chorizo and then diced it up. Alternatively, you could get some from the meat counter and remove the casing, OR use plant-based chorizo for a meat-free option.

• Mango - No substitution -- I do recommend using fresh mango vs. pre-sliced mango for the best flavor.

• Onion - Use a small red onion works, but if you don't have that you could use shallot instead. 

• Poblano pepper - Or sub jalapeño to make it spicy 

• Cheese - A combination of burrata cheese and goat cheese works really well in this recipe. Need a substitution? Try fresh mozzarella instead. 

Directions 

Step 1: Roll out the dough. First, flour a work surface then roll the dough out to be the size of a large baking sheet. Then, transfer the dough to your greased or parchment-lined baking sheet. 

Step 2: Cook the chorizo. Add chorizo and a bit of olive oil to a medium skillet and cook it over medium heat for 8-10 minutes until it's nice and crispy. Use a slotted spoon to remove it and place the cooked chorizo onto the pizza dough. 

Step 3: Assemble the pizza. Add the mango chunks, poblano pepper and red onion on top. 

Step 4: Bake. Bake the pizza at 450° for 10 minutes, then remove it and add the burrata and goat cheese. Place the pizza back into the oven an d bake it for 3-4 more minutes until the pizza crust is golden brown and the cheese has melted. 

Last, sprinkle the finish pizza with some microgreens (optional, but delicious). 

Tips and tricks

• As I mentioned above, make sure to use fresh mango and then cut it yourself (rather than using pre-cut or pre-sliced mango). Here's an article on how to cut mango if you've never done it before.
• Prevent a soggy crust: you don't to make sure that very minimal oil from the chorizo gets onto the crust, as it, along with the juicy mango, can cause the crust to become soggy. With that said, the fact that the oven is HOT should help to evaporate any excess moisture.
• Additional pizza toppings: spinach, kale, mango chutney (instead of fresh mango), red bell pepper, cilantro, etc.

Can this be made vegetarian? 

Yes! Simply use a plant-based chorizo or meat substitute of your choice. Make sure to cook it first before adding it onto the pizza dough. 

What kind of mango should I use? 

Honestly? Whatever kind is in season. I used an ataulfo mango and it worked great -- perfectly sweet to balance out the saltiness of the chorizo. 

Storage

Refrigerator: As with most pizza, it's most delicious fresh or eaten the next day. I don't recommend keeping pizza in the refrigerator for more than 48 hours. Simply put, it won't taste as good. 

More pizza recipes

• Kale Pesto Pizza
• Chicken Alfredo Pizza
• Brussels Sprouts Pizza 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

UPDATE NOTE: This post was originally published in May 2017. It was updated with new text and photos in April 2022.