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The Church Key's Chorizo Pizza With Pickled Cabbage

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Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

As part of Eater Pizza Week 2014, chefs at five LA restaurants that don't serve pizza agreed to make a special limited edition pizza-inspired creation served just this. Every day we'll highlight a new pizza, today we have the Chorizo Pizza with Pickled Cabbage from The Church Key.

Photo by Elizabeth Daniels

The Church Key wanted to do their take on the Mexican Pizza, and this masa dough-based pizza is new take that uses fresh spring peas. Starting with 5 oz of corn masa dough, the cooks flatten out the ball with a rolling pin and place on a cast iron skillet to firm up. After pinching the edges to make it look like a pizza, he spreads on "refried peas," followed by chorizo and queso fresco. More time on the grill and then a finish of pickled cabbage and chopped cilantro.
· All Pizza Week 2014 Coverage [~ELA~]