I have to give my husband credit for this kale, chorizo and manchego pizza recipe. He saw it in my Sunset magazine. I was super skeptical, but I was wrong in an I’ve-eaten-this-for-three-days-straight kind of wrong.
We opted for pork chorizo after looking at the nutritional content for both pork and beef chorizo. Pork has significantly less fat, without sacrificing flavor. We have not yet tried it with turkey chorizo, but I wonder if it would be too dry. The kale will get crispy on top of the pizza, like freshly baked kale chips. I love it this way, however, it will not retain the crispiness the following day.
It doesn’t matter, because you won’t have leftovers.