Chorizo and Hummus Naan Pizza

Fusion pizza has never tasted so good! Chorizo and hummus naan pizza combines the best of both worlds with naan topped with smoked mozzarella, spicy chorizo, roasted tomato basil hummus, and a bright arugula feta salad.

Watch how to make this:

Ingredients

• Cherry tomatoes: Cherry tomatoes add vibrant color, sweet flavor, and juiciness to the roasted tomato basil hummus. They also contribute a slight tanginess and acidity, balancing the richness of the hummus.
• Canned chickpeas: Canned chickpeas serve as the base for the roasted tomato basil hummus, providing creaminess and a nutty flavor. You can also use dried beans and take the extra step to cook them.
• Tahini: Adds richness, creaminess, and a distinct nutty flavor to the hummus. It also helps bind the ingredients together and contributes to the smooth texture.
• Chorizo: The main protein of the pizza, chorizo adds bold, savory, and slightly spicy flavors to the naan pizza.
• Smoked mozzarella: Smoked mozzarella contributes a unique smoky flavor and creamy texture to the naan pizza. It melts beautifully and adds richness to the dish.
• Peppadew peppers: Provide a sweet, tangy, and slightly spicy flavor to the naan pizza. They add brightness and contrast to the savory and smoky ingredients.
• Castelvetrano olives: Castelvetrano olives offer a mild, buttery flavor and a pleasant briny taste to the arugula salad.
• Feta: Adds tanginess, saltiness, and creaminess to the arugula salad. It balances the flavors and textures of the other ingredients while providing a rich umami taste.

Substitutions and variations

• Protein: Spicy Italian sausage, ground beef, or ground turkey can be substituted for chorizo. For a vegetarian option, use plant-based chorizo or crumbled tofu seasoned with spices.
• Gluten-free: Use your favorite gluten-free naan or pizza crust.
• Toppings: Regular mozzarella, provolone, or smoked gouda can be used as alternatives to smoked mozzarella. You can also substitute peppadews with cherry peppers, banana peppers, or roasted red peppers and castelvetrano olives with green olives. Instead of feta, feel free to use goat cheese, blue cheese, or queso fresco.

Step-by-step instructions

Step 1: Make hummus

So you may be looking at the recipe and thinking, "Well, this still looks like a lot of work!" Yes, you still need to prepare several components; however, many of them can be prepared beforehand, including the roasted tomato basil hummus.

Let's start by making the hummus, First roast cherry tomatoes, and garlic cloves until lightly charred. Then, use a food processor or blender to puree the tomatoes and garlic with the remaining hummus ingredients. I always use the canned chickpea liquid to help puree the mixture so make sure to set that liquid aside!

This recipe makes a fairly large amount of hummus. You can either make half a batch or follow the recipe and use the remainder for another meal.

Step 2: Prepare toppings

While the tomatoes are roasting for the hummus, cook the chorizo. Chorizo has a lot of fat so we want to render some of it out. Use a wooden spoon and break the meat into smaller chunks as it cooks.

Thinly slice the red onion and peppadew and we're ready to assemble the pizzas. You can prepare all of the toppings the day before if desired.

While you're at it, you can also make homemade naan. It's quite easy to do but it does take a couple of hours. Since I'm looking for a quicker meal, I stuck with storebought.

Step 3: Assemble pizzas

Spread the roasted tomato basil hummus on the naan. Then, tear up the smoked mozzarella into bite-size chunks and lay them on top. Sprinkle the chorizo, red onion, and peppadew and bake the naan pizzas for 4 minutes at 500 degrees F.

While the pizzas are cooking, go ahead and make the arugula salad. You can prepare the salad beforehand and toss it with olive oil and red wine vinegar right before serving.

Top the chorizo and hummus naan with the arugula salad and dig in!

I gotta say, I absolutely loved these fusion pizzas. The pizza alone has so much flavor from the spicy chorizo to the smoky mozzarella to the sweet peppers. However, the arugula salad on top really takes it to the next level. In fact, I went heavy-handed with the salad topping and I thoroughly enjoyed every bite!

Make-ahead and storage

• Make-ahead: The pizzas can be assembled earlier in the day and kept in the fridge. Pop the pizzas in the oven right before serving.
• Store: Keep leftover pizza in airtight containers and store in the fridge for up to 3 days.

Frequently asked questions

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Recipe

Print Recipe

Chorizo and Hummus Naan Pizza

Total Time45 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: pizza

Servings: 4

Author: Christine Ma

Ingredients

Roasted tomato basil hummus

• 1 pint cherry tomatoes
• 2 garlic cloves
• 1 tablespoon olive oil
• salt and pepper
• 15 ounces canned chickpeas drained, liquid reserved
• ¼ cup basil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 5 tablespoons reserved chickpea juice
• salt and pepper

Naan pizza

• 4 ounces uncured chorizo
• 4 naan
• 4 ounces smoked mozzarella
• ¼ cup thinly sliced red onion
• 8 peppadew peppers sliced

Arugula salad

• 2 cups arugula
• ¼ cup chopped castelvetrano olives
• ¼ cup chopped parsley
• 2 tablespoons chopped fresh oregano
• 2 ounces crumbled feta
• 2 tablespoons extra virgin olive oil
• 1 ½ tablespoons red wine vinegar
• salt and pepper

Instructions

• Preheat oven to 425 degrees F.
• Toss cherry tomatoes and garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until lightly charred.
• Combine roasted tomatoes and garlic with chickpeas, basil, tahini, lemon juice and reserved canned chickpea liquid in a blender or food processor. Blend until smooth and season with salt and pepper.
• Increase oven temperature to 500 degrees F.
• Heat saute pan over medium heat. Add chorizo and cook until browned, breaking it up with a wooden spoon into smaller chunks. Remove from heat.
• Assemble pizzas. Spread hummus on naan and top with smoked mozzarella, crumbled chorizo, red onion, and sliced peppadew. Place pizzas on sheet pans and bake for 4 minutes or until cheese is melted and lightly browned.
• Meanwhile, make arugula salad. Toss arugula with chopped olives, parsley, oregano, feta, olive oil, and red wine vinegar. Season with salt and pepper.
• Remove pizzas from the oven and top with arugula salad. Serve immediately.

Notes

The roasted tomato basil hummus can be prepared up to 5 days in advance. Store in the fridge until ready to use.