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Chorizo and Hummus Naan Pizza

Course Main Course
Cuisine Mediterranean
Keyword pizza
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


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


  • 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.