Need a quick & tasty dinner option?

What am I saying? Of course you do! EVERYONE needs a few meals they can whip out of their back pocket and throw together for a quick dinner (eh hem… doesn’t EVERYONE have a weekly taco night?). Quick and easy are KEY & these pizzas are just that!

In fact, I made these on a night where we were running out the door for something, so excuse the poor lighting & non-jazzed up photos! This is real life, people… sometimes us food bloggers don’t have time to style our photos and wait for the perfect time of day to photograph our food. hah However, this dish was TOO good to not share with ya’ll so here it is, in all it’s simplistic glory! 😉

The stars of the show: Gouda, Chorizo, gorgeous purple potatoes (aren’t they pretty?!)

Not pictured: Pizza Dough & Caramelized onion.

Basically a 5-ingredient dinner!

FYI: In case you didn’t know it… potatoes & chorizo go fabulously together! Then you add in the sweet caramelized onion and the smokey gouda and you’ve got one heck of a pizza!

Note: The caramelizing of the onions takes the most time (but you could EASILY do this step the day before to make it a SUPER speedy dinner). 

Pizza… It’s what’s for dinner. (CLICK HERE for more Pizza recipes)

Go do it!

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Chorizo, Gouda, Caramelized Onion & Purple Potato Pizza

Yield: 3-4 servings

Prep Time: 10-15 minutes

Cook Time: 30 minutes

Total Time: 40-45 minutes

Potatoes & chorizo go fabulously together with the addition of sweet caramelized onions and smokey gouda. It all comes together for one heck of a pizza!


1 large onion, peeled and thinly sliced
1-2 tablespoons light olive oil
a few pinches of cornmeal (for baking the crust)
1 pound pizza dough
4-5 mini purple potatoes*, thinly sliced (I used a mandolin)
4-6 ounces Gouda cheese, grated
3.5 ounces chorizo, thinly sliced

*May substitute any kind of potato you prefer (the small/miniature ones work best). You don't need very many, because once sliced they go pretty far!


Preheat oven to 450ºF (if you have a pizza stone, preheat the oven with the pizza stone in the oven). In a large skillet add the oil and onions. Season with a pinch of salt and pepper and saute over medium heat until golden and caramelized (about 20-25 minutes).

Place thinly sliced potatoes in a microwave safe dish and microwave on high for 45-60 seconds (stirring every 20 seconds or so) to begin the cooking process. Allow to cool until ready to build pizzas.

For the pizza(s), you can roll the dough out into one thin crust pizza or divide the dough into 3-4 personal sized flatbread-style pizzas. Either way, lightly flour a clean surface and roll the dough out nice and thin (about 1/4"). I like to par-cook my crust before adding the toppings (it makes for a crispier finished product!). To do so: lightly dust the preheated pizza stone with a little cornmeal and then immediately place the dough on it. Poke the top of the dough with a fork (it will bubble up if you don't) and allow it to cook for 2-3 minutes; just enough to make the dough "set" and begin to cook through but not brown at all. Remove the crust with a pizza peel and add your toppings: a schmear of caramelized onion, a sprinkle of gouda, a layer of purple potatoes, and a layer of chorizo. Gently place back in the oven and back until golden and bubbly (8-12 minutes) - keep an eye on it after 6 minutes or so as oven temperatures/altitudes vary cook time.

Allow to cool for a couple minutes, slice, and serve hot!