Chorizo & Corn Pizza
A slice of fresh baked spicy pizza with an enchilada sauce base with chorizo, pinto beans, white corn and lots of mozzarella cheese
Ingredients
- 2 Pizza Dough Crusts see homemade dough recipe below
- 24 oz Ground Chorizo Sausage
- 1 lb Ground Pork
- 3 cups Mozzarella Cheese shredded
- 1 15oz can Sweet White Corn drained
- 1 Fresh Jalapeno sliced
For the Enchilada Sauce
- 2 tbsp Taco Seasoning see below
- 2 tbsp Cornstarch
- 2 tbsp Tomato Boullion
- 2 cups Water
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Onion Powder
Instructions
- Start pizza dough proofing (is using) at least one hour before starting the chicken.
- In a large measuring cup, whisk together sauce ingredients. Pour into a small sauce pan and place over medium high heat. Whisk as needed, and bring just to a bubble. Then reduce heat to medium low and, again, whisk as needed.
- In a frying pan over medium-high heat, add chorizo and ground pork. Cook and crumble until no longer pink and cooked through.
- Once the pizza dough is completed as listed in the recipe below, start building the pizzas.
- Preheat oven to 425degF. Split dough in half and roll out to two round crusts. Place on pizza pans (can also make two rectangular crusts on a baking sheet). Place in preheated oven to bake for 12 minutes.
- Remove pizza crusts from oven. For one pizza, spread half of sauce over top of crust. Evenly sprinkle with 1 cup of cheese. Layer with half of the meat mixture, half can of beans and half can of corn. Sprinkle with ½ cup of cheese mixture. Add a few slices of fresh jalapeno. Repeat on second pizza. Place in oven and bake for 10 minutes more. Remove and let rest for 5 minutes before cutting.
Notes
Tried this recipe?Let us know how it was!