Somewhere between deep dish and regular pizza, this whole wheat chorizo spinach skillet pizza starts off with a quick homemade tomato sauce and is topped with plenty of fresh cheese, spicy chorizo, spinach and onions. Pizza night just got a whole lot better!
This is a sponsored post written by me on behalf of Redpack Tomatoes. All opinions are 100% mine.
The other day, my nutrition coach and I decided it was time to mass. After coming home from Cabo, detoxing from the many poolside nachos, tacos and margaritas, I had settled into a maintenance weight for the past two weeks and after much thought, settled on the fact that I want to get stronger and bigger.
Want to know how you do that?
Needless to say, massing won’t be an issue for me.
When I took a look at my adjusted diet templates for the first time and saw the glorious fat column said, “1 serving” at pretty much every single meal instead of either a. not existing or b. teasing me with a 1/2 serving (which is 7.5g of fat, aka: like 1 measly tablespoon of peanut butter), I walked my butt right into the kitchen and started to make this pizza with the joy of knowing I’d be able to eat a slice afterwards pretty much palpable.
Growing up, pizza or stromboli Friday was totally a thing. And you know what? I think I’m re-instituting that in our house (at least for as long as this massing phase lasts) ASAP.
With two working parents and two kids involved in some sort of activity (usually soccer) everyday in the afternoon, pizza Friday as a kid meant pizza from the local takeout joint.
With no kids and a work from home job, I have no excuse not to make my own.
Truth be told, I have no desire to either when pizzas like this whole wheat chorizo spinach skillet pizza are possible.
Can’t get this creation from any takeout joint, I can guarantee that.
The crux of a pizza (even more important than the crust in my opinion) is the sauce. I know jarred sauces are easy, I get it, really. I sometimes even buy them for certain things.
But when it comes to pizza, a quick homemade sauce is a must. It’s the difference between “ehh, sorta tastes like Dominos” and “omg, yum!
Why don’t I make my own pizza more often?” kind of thoughts.
For good pizza sauce, you need good tomatoes, ones that actually look like a tomato coming out of the can and Redpack Tomatoes sure as heck deliver on that.
They’re a 4th-generation family owned company and they won me over not only with their taste but their non-GMO project verified tomatoes packed in non-BPA lined cans.
When you’re starting with a quality ingredient like that, it’s pretty easy to make a great sauce.
Start to finish, the sauce takes just 15 minutes (and makes enough for 2 pizzas!) so no excuses!
If you haven’t tried skillet pizza, I’m gonna have to insist you start with this chorizo spinach skillet pizza.
While it takes a little more finagling to get the prepared pizza into the hot skillet (find someone in the house to help, 4 hands are better than 2!), the thick crust, doughy result that’s somewhere in between traditional deep dish and a regular pie is to die for.
Topping choices are, of course, endless but I’m partial to the slightly sweet chorizo (which is also great paired with seafood like mussels), spinach greens and red onion for a pop of color.
You do you though, it’s really more about the method with this one than the toppings.
…As long as you make your own sauce.
Feeling lazy? Try this garlic pizza bread instead of dealing with the whole skillet pizza approach. It doesn’t disappoint.
Love this whole wheat chorizo spinach skillet pizza recipe?
Whole Wheat Chorizo Spinach Skillet Pizza
For the crust
- 1 cup warm water
- 1 package 2 1/4 teaspoons active yeast
- 1 teaspoon sugar
- 2 1/2 cups white whole wheat flour
- scant 1 teaspoon kosher salt
- olive oil
For the pizza
- 1/2 tablespoon extra virgin olive oil
- 1 large shallot finely chopped
- 1 clove garlic minced
- 14 ounces RedPack crushed tomatoes
- salt and pepper
- 1/2 tablespoon sugar
- pinch dried thyme
- 1 1/2 cups grated fresh mozzarella
- 2 links chorizo sausage removed from casing (about 8 ounces)
- 2 handfuls baby spinach
- a few thinly sliced rings of red onion
- red pepper flakes
- olive oil for drizzling
For the crust
- Combine the warm water, sugar and yeast in a bowl and let proof until foamy, about 7-10 minutes.
- Meanwhile, add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
- Pour the water and yeast mixture into the mixer and turn on low-medium speed.
- Knead eventually turning speed up to medium until dough pulls away from sides and forms a ball.
- Place dough in an oiled bowl, cover with a towel and let rise in a warm place for 1-2 hours until doubled in size.
For the pizza
- Preheat oven to high broil and move a rack into the top third of the oven.
- Roll the dough out on a well floured surface into a circle just a tiny bit larger than a 12 inch skillet. Transfer the dough to a pizza peel or well floured wooden cutting board.
- Make the sauce by adding the extra virgin olive oil to a large non stick skillet over medium-high heat. Add the shallots and cook until softened, about 2-3 minutes. Turn the heat down to medium-low, add the garlic and saute until fragrant, about 30 seconds. Add the tomatoes, salt, pepper, sugar and thyme to the skillet, stir and cook on low heat until reduced and thickened, about 10-12 minutes. Transfer to a bowl and set aside.
- In the same skillet, cook the chorizo over medium-high heat until browned, breaking into small pieces with a spatula as it cooks. Transfer the chorizo to a plate and return skillet to the stove.
- Add the spinach to the skillet and cook for 1-2 minutes until just wilted. Set aside.
- Place a 12 inch cast iron skillet on the stove top over medium heat. You want it to get hot, but not smoke.
- While the skillet heats up, assemble the pizza. Spoon the sauce on the dough (you may have a bit extra, save it for another pizza!) and spread evenly leaving a small border around the edges un-sauced. Sprinkle the mozzarella on top of the sauce, then the chorizo, spinach and finally the red onion slices. Finish with red pepper flakes and a drizzle of some olive oil.
- Transfer the pizza from the peel or cutting board to the skillet. If you have another set of hands to help you here, use them! It can be a bit tricky but a well floured large spatula helps. Get the pizza into the skillet as best you can then shake it a bit to even it out in the pan. Don’t worry if things get a little ugly, it’ll still taste delicious!
- Place skillet in the oven on the top rack and broil for 1.5 minutes. Turn the skillet, broil for another 1-2 minutes until crust has puffed up and starts to turn golden brown and crispy. Watch carefully because it will go from underdone to burnt quickly under a broiler!
- Remove from oven, let cool a few minutes then remove from skillet and slice.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.