As part of Eater's second Pizza Week, Chicago chefs that don't serve pizza agreed to make a special limited-edition pizza or pizza-inspired dish, served just this week. Today we introduce the Chorizo Pizza at ¡Ay Chiwowa!.
Pizza Week is a time for many wonderful things. For ¡Ay Chiwowa! owner Arturo Gomez, it's a chance to flex his culinary muscles by offering a special Mexican-inspired pizza at his River North bar and eatery.
Gomez's "pizza" is built on an oversized flour tortilla, made in-house, in lieu of traditional pizza dough. He tops it with refried pinto beans, house-made tomato salsa, chihuahua cheese, pickled onions, diced jalapenos, and chorizo sausage. He then bakes it and finishes it off in the broiler.
"When we created our pizza we really wanted to showcase the flavors that we serve every day but in a new way," Gomez says. "Using a tortilla as the crust gives the pizza a fantastic crunch and all of the toppings are ingredients that we use in our signature tacos and tostadas."