Andouille Sausage & Chimichurri Pizza
This South American–inspired pizza starts with grilled naan, brushed with garlic butter and drizzled with bright, herb-packed chimichurri. It’s topped with seared andouille sausage, sweet red bell peppers, onions, and a generous layer of mozzarella, then baked until the cheese melts and the crust turns golden. Aji amarillo sauce on the side adds heat, tang, and a little punch to cut through the richness.
Nutritional facts
Protein
38g
Carbs
69g
Calories
1270kcal
Fat
96g
Ingredients
Naan Bread, Andouille Sausage, Mozzarella Cheese, Mayonnaise, Canola and Olive Oil Blend, Red Bell Pepper, Butter, Veg, Pepper, Aji amarillo, Seedless, Onion, Garlic, White Wine Vinegar, Italian Parsley, Kosher Salt, Canned Roasted Red Peppers, Red Wine Vinegar, Canola Oil, Salt, Garlic, Black Pepper, Oregano
Contains milk, eggs, wheat, soybeans.
Reviews
4.1
Based on 63 reviews
Gustavo · 02/22/26
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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