Yield: 4 servings
Active Time: 30 minutes
Total Time: 45 minutes
Ease of Preparation: Easy


  • One 12-inch frozen pepperoni pizza, such as Chicago’s Home Run Inn
  • 1/2 cup olive oil
  • 2 cloves garlic, smashed
  • 1 cup crumbled fresh chorizo
  • 2 cups fresh spinach leaves
  • 1/4 cup manchego cheese, grated
  • 2 tablespoons quince paste


Preheat the oven according to the pizza package directions.

In a small saucepan, heat the olive oil and garlic over medium-low heat and let barely simmer, being careful to not brown the garlic, to infuse the oil, about 5 minutes. Remove from the heat.

In a large skillet, cook the chorizo over medium heat, stirring frequently, until browned, about 5 minutes. Then add the spinach and manchego and cook, tossing, until the spinach wilts, 2 to 3 minutes. Remove from the heat and let cool slightly.

Put the frozen pizza onto a baking sheet and top with the chorizo mixture. Generously drizzle with the garlic-infused oil.

Add the quince paste to a small bowl and stir in 1 tablespoon of water to loosen it up. Brush over the crust of the pizza with a pastry brush.

Bake the pizza until the crust is golden and the topping is bubbling according to the package instructions. Let cool slightly before slicing into squares.

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