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BBQ Chorizo Pizza with Plantains, Broccoli and Gouda Cheese

By El Restaurante
El Restaurante Magazine Tuesday, January 2, 2024 3:34 PM

This recipe can be found at El Restaurante. 

Recipe courtesy of MIC Food (micfood.com)

Makes 4 servings

1 each 12” pizza shell

¼ c. Sweet Baby Rays (or your own) BBQ sauce

¼ c. red onions, thinly sliced

3 T. ground cooked chorizo

½ c. BIG BANANA® sweet plantain tidbits

1 c. grated Gouda cheese*

¼ c. broccoli florets

Preheat oven to 500° F with pizza stone inside. Spread the BBQ over the pizza shell (leaving the edge exposed). Add half of the Gouda cheese over pizza shell. Add fried plantains and broccoli florets. Add remaining Gouda cheese and top with the sliced onions. Place pizza on pizza stone and bake for 6-7 minutes. Remove from oven, cut and serve.

*Can substitute with Monterey Jack cheese

El Restaurante
El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

FMC Food Managers Certification
FMC Food Managers Certification

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