Day 6: Pizza With Chorizo, Broccoli Stem, and Cherry Tomatoes

I’d like to dedicate this pizza with chorizo, broccoli stem, and cherry tomatoes to Riley from the movie Inside Out. Because we all know how she feels about broccoli on pizza.

P.S. I realized I never explained here on Substack what I was doing with this challenge. I put it on my socials but not here. So I’ve explained (below the recipe) if you’re interested in knowing.

Pizza With Chorizo, Broccoli Stem, and Cherry Tomatoes


  • 2 oz. ground chorizo
  • 1 ball of pizza dough, about 8 oz. or 230 g
  • Pizza sauce
  • 1/3 cup low moisture mozzarella
  • 4-5 golden cherry tomatoes, cut in half
  • 1 broccoli stem, thinly sliced
  • Clarified garlic butter *see note
  • Fine sea salt
  • Extra virgin olive oil


  • One hour before baking the pizza, place a 10 inch cast iron griddle into the oven and set to 450 F or 232 C.
  • If using raw, ground chorizo, cook 2 ounces in a skillet over medium heat until done and some of the fat has rendered out. Remove the chorizo from the pan and set aside. If using precooked chorizo, cut or crumble it into pieces and set aside.
  • Sprinkle a clean work surface with flour. Place the pizza dough ball onto the floured surface and use your hands to spread it into a 8 to 9 inch circle (see video below for reference). It doesn’t have to be a perfect circle.
  • Remove the hot skillet from the oven, carefully place the stretched out dough on the pan and spread a few tablespoons of sauce onto the dough, leaving the edges bare.
  • Place the pizza in the oven, lower the temperature to 425 F or 218 C, and bake for ten minutes.
  • While the pizza is baking, slice the broccoli stem (discard the tough end), cut the tomatoes in half, and grate the cheese.
  • Remove the pizza from the oven and top with the cheese, broccoli stem, tomatoes, and chorizo. Brush the crust with garlic butter or olive oil. Sprinkle the toppings with a little salt. Place the pizza back in the oven for 17 to 20 minutes or until the crust is golden brown and the cheese is bubbly.
  • Brush more garlic butter or oil on the crust as soon as it comes out of the oven. Sprinkle the crust with a little salt, then let the pizza cool on a cooling rack for at least 5 minutes before cutting. Enjoy!

Looking To Use Those Broccoli Florets?

Try this Orange Chicken Stir Fry!


  • I use raw, ground chorizo from a local butcher so I’m not sure how the precooked kind works. If you can find ground chorizo use it, but if you are used to the other kind use that instead
  • I do not recommend using fresh mozzarella for this pizza as it could make your dough soggy.
  • I prefer to use broccoli stem instead of broccoli florets when using the oven at high temperatures since broccoli florets can go from “a nice char” to “burnt husk” very quickly.
  • If you have extra tomatoes you could try making this recipe from Day 3 Garlic and Herb Beans with Seared Squash and Burst Tomatoes, and for the broccoli stem you could try Lentils, Broccoli Stem and a Poached Egg.
  • How to Make Clarified Garlic Butter. Melt 1 cup of butter with 2 to 4 whole cloves of garlic over low heat. Heat gently until the milk solids separate and sink to the bottom of the pan. Strain the butter through a fine mesh strainer and several layers of a paper towel. If you see any water bubbles in the melted butter, put back over low heat until they’re all gone. Store in the fridge

Ramblings: About This Day 1,4,6 Thing

So, why I am doing a 7 ingredient recipes for 100 day challenge

I think it can be really easy as a food blogger to feel like you HAVE to share these super complex, fancy recipes that use up a lot of ingredients. After all, there are so many amazing blogs out there. and you have to stand out somehow.

But I think in the pursuit of trying to be like the other food bloggers and vloggers I admire, I’ve forgotten why I started Plate For One in the first place. It was to make simple, single serve recipes for the solo cook. To make interconnected recipes that reduce food waste. To create a space for single folk like me who love to cook, but prefer to keep meals simple yet delicious.

That was something I forgot very, very quickly.

So now I’m trying this thing to find my way back. After all, it’s kind of difficult to do too much when you only have seven ingredients to work with (not counting fat, acidic ingredients, and salt) and I hope you’ll join me on this little adventure.

Here are the rules:
Each recipe for the next 100 days (not counting Sundays) will have seven ingredients. These ingredients do not include butter or oil, salt, or acidic ingredients like lemons or vinegar. Those ingredients are essential to cooking and if included would take up half of the ingredient list.

Condiments and bread type things can have up to 7 ingredients, but if I use them in another recipe they count as one ingredient.

Spices and culinary herbs count as one ingredient each.

All of the recipes will be found on my Substack (either free or paid subscription) and about half will be on my blog (free) I’ll let you know which is which

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