Main dish

Choriqueso pan pizza

Choriqueso pan pizza DSC 6235

When I lived in Austin in my early 20s, I became obsessed with baking pizza at home. At least once a week, I’d prepare a yeast dough, then top it with whatever I had on hand, be it sausage, fresh vegetables, beans, or leftover barbecue. Having friends over for dinner and making them pizzas brought me great joy.

After I moved to New York, people told me that I probably wouldn’t be making pizzas very often, as the city is renowned for its pies. Indeed, when I wasn’t on the hunt for Tex-Mex, I did spend . . .


Thank you for reading!

This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)

Thank you for your consideration!

If you're already a subscriber, login below to read this post: