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Stone Cooked Pizza with Parma Chorizo

Compliments of Your Market District Recipe Development Team

Serves: 8
Prep Time: 15 min.
Cooking Time: 25 min.


  pizza stone
2 Tbsp. sun-dried tomato oil (from oil-packed tomatoes) or olive oil
1 Tbsp. fresh minced garlic
1 cup diced local sweet onion
1  poblano pepper — sliced (about 1 cup)
2  Market District® pre-made pizza dough
  pizza peel (optional)
1 Tbsp. cornmeal
6 oz. Market District Chihuahua or Oaxaca cheese — thinly sliced
3 oz. Market District Parma chorizo or Parma dry chorizo — cut into 1-inch pieces
1/4 cup sliced oil-packed sun-dried tomatoes
1-1/2 Tbsp. Market District bulk pine nuts
1 Tbsp. fresh chopped oregano (or 1 tsp. dried oregano)


Place pizza stone in oven on center rack and preheat oven to 450˚F. In a medium skillet, heat tomato oil over medium heat. Cook garlic, onion and pepper for 8-10 minutes, until caramelized; set aside. Combine pizza dough into one large mound. Roll pizza dough into a 10 to 12-inch round, about 1/4-inch thick. Dust a pizza peel or pan with cornmeal; place pizza dough atop. Spread sautéed onion-pepper mixture evenly over pizza dough. Top with sliced cheese, chorizo, sun-dried tomatoes, pine nuts and oregano. Carefully transfer pizza to hot stone in oven, using peel or a large offset spatula. Bake for 15 minutes until edges of crust are browned. Use pizza peel or offset spatula to slide pizza back on pizza pan; transfer to cutting board and cut into 8 slices. Serve hot.

Nutritional Information (Per serving):
Calories 300, Fat 17g, Sat Fat 6g, Trans Fat 0g, Cholesterol 35mg, Sodium 590mg, Total Carbohydrate 29g, Fiber 2g, Sugars 4g, Protein 12g, Vitamin A 4%, Vitamin C 35%, Calcium 15%, Iron 10%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences or rounding.

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