Crispy Bottom Chorizo Vodka Pizzas That Will Transform Your Pizza Night

Pizza night just got a serious upgrade. Imagine biting into a pizza with a perfectly crispy bottom, a gooey cheese top, and a spicy kick from chorizo, all balanced by a creamy swirl of vodka sauce. The garlicky crust adds that extra layer of flavor that makes every bite unforgettable. This recipe brings restaurant-quality pizza right into your kitchen using store-bought dough, making it easy and accessible for any home cook.

Whether you’re cooking for one or a small group, these personal-size pizzas deliver big on taste and texture. Here’s how to make this crispy bottom chorizo vodka pizza that will change how you think about homemade pizza.

Personal-size chorizo vodka pizza with crispy bottom and gooey cheese

Ingredients You’ll Need

• 1 lb pizza dough (store-bought or homemade)

• All-purpose flour for dusting

• Olive oil for brushing and pan

• ½ tsp garlic powder

• Pinch of salt

• ½ to ¾ cup vodka sauce (store-bought or homemade)

• 1 cup low-moisture mozzarella, chopped or shredded

• ½ cup cooked chorizo, chopped, thin sliced, or crumbled

• Fresh basil, chopped

  
  

These ingredients come together to create a pizza that’s crispy on the bottom, soft and cheesy on top, with a spicy, savory punch from the chorizo and a rich, tangy vodka sauce.

Step 1: Let the Dough Rest and Rise

Start by placing your pizza dough in a floured bowl. Cover it lightly with a clean towel or plastic wrap and let it rest at room temperature for 3 to 4 hours. This resting period allows the dough to rise and become soft and puffy, which is key for a light, airy crust that crisps beautifully.

Step 2: Preheat Your Oven and Pan

Set your oven to 450°F (230°C). While the oven heats, place your pizza pan, cast-iron skillet, or baking steel inside. Preheating the pan ensures the dough hits a hot surface, which creates that signature crispy bottom crust. This step is crucial for achieving the perfect texture.

Step 3: Shape Your Personal-Size Pizzas

Divide the dough into smaller rounds, about 6 inches in diameter. Smaller pizzas crisp better and cook more evenly. On a floured surface, gently stretch each piece into a circle. Don’t worry about making them perfectly round — rustic shapes add character.

Step 4: Par-Bake the Dough for Crispness

Carefully remove the hot pan from the oven and brush it lightly with olive oil to prevent sticking. Place the dough rounds on the pan and bake for 4 to 5 minutes. You want the bottoms to turn lightly golden but not fully cooked. This par-baking step locks in the crispiness.

Step 5: Add Garlic Flavor to the Crust

Mix 1 tablespoon of olive oil with garlic powder and a pinch of salt. While the pizzas are still warm from par-baking, brush this mixture onto the crust edges. This simple step adds a delicious garlicky aroma and flavor that elevates the entire pizza.

Step 6: Top Your Pizza

Spread a thin layer of vodka sauce over each pizza base. Then add mozzarella cheese, cooked chorizo, and a sprinkle of fresh basil. The vodka sauce adds a creamy, tangy richness that pairs perfectly with the spicy chorizo and melty cheese.

Step 7: Bake Until Bubbly and Golden

Return the pizzas to the oven and bake for another 5 to 7 minutes. Watch for the cheese to bubble and the crust to turn a deep golden brown. This final bake melts the cheese and finishes cooking the toppings.

Step 8: Serve and Enjoy

Slice your personal pizzas and, if you like, drizzle a little extra-virgin olive oil on top for added richness. The combination of a crispy bottom, gooey cheese, spicy chorizo, and garlicky crust makes every bite a perfect balance of textures and flavors.

Why This Recipe Works So Well

This pizza recipe nails the balance between crispy and gooey. The par-baking step is key to avoiding soggy crusts, a common problem with homemade pizzas. Using personal-size rounds means the heat penetrates evenly, giving you a crust that’s crisp without burning.

The vodka sauce adds a creamy, slightly tangy flavor that complements the spicy chorizo without overpowering it. The garlic oil brushed on the crust edges adds a subtle but memorable flavor boost that makes the pizza feel special.

Using store-bought dough keeps this recipe accessible and quick, but the resting time lets the dough develop flavor and texture like a slow-fermented dough.

Tips for Perfect Crispy Bottom Chorizo Vodka Pizzas

• Use a heavy pan or baking steel: This retains heat better and crisps the crust more effectively.

• Don’t overload toppings: Too much sauce or cheese can weigh down the dough and prevent crisping.

• Cook chorizo ahead: Pre-cook your chorizo to render fat and intensify flavor before adding it to the pizza.

• Experiment with vodka sauce: Try homemade vodka sauce with fresh tomatoes and cream for a fresher taste.

• Let dough rest: Don’t skip the 3–4 hour rise. It makes a huge difference in texture.