Chorizo Corn Pizza {Fantastic Flavors!}

We love making homemade pizza and during the summer months, this Chorizo Corn Pizza is a favorite. I know it might sound strange at first, but everyone who tries it falls in love after one bite. The flavors are fantastic!

This pizza is the best during sweet corn season, you can’t beat fresh sweet corn, right off the cob! The pizza is topped with garlic, lots of cheese, chorizo, corn, green onions, and jalapeño slices.

When the pizza comes out of the oven, garnish with cotija cheese or queso fresco, cilantro, and avocado slices! So fresh and delicious! You have to try this pizza at your next pizza party!

Chorizo Corn Pizza Ingredients

• Pizza dough– You can make the pizza dough from scratch, our easy pizza dough recipe is a good one! Or you can pick up pizza dough from the store!
• Olive oil– This pizza doesn’t have a sauce so make sure you drizzle olive oil over the dough before adding the toppings.
• Garlic– Don’t skip the garlic! It adds lots of flavor!
• Cheese– We do a mix of Monterey jack and mozzarella cheese. If you want a little kick, you can use pepper jack.
• Chorizo– Use Mexican chorizo, which is a fresh sausage that is cooked like ground meat.
• Sweet corn– Cut the kernels off the cob with a sharp knife. You don’t have to cook the corn.
• Green onions– Slice green onions add a nice flavor without being too strong. Red onion slices are also good!
• Jalapeños– We like to use candied jalapeños, but you can use pickled jalapeños or even fresh jalapeño slices.
• Cotija cheese– Sprinkle the pizza with cotija cheese when it comes out of the oven. The salty, cheesy finish is so good! You can also use queso fresco.
• Cilantro– Fresh cilantro to finish the pizza off!
• Avocado slices– The avocado slices are optional, but whenever there is an avocado option, I always say YES!

How to Make Chorizo Corn Pizza

Don’t be intimidated by making pizza. It really is easy, fun, and the end results are SO delicious!

• Make sure you preheat your oven and pizza stone in a really hot oven! You want it hot, hot, hot! You can also make this pizza in a pizza oven, we love our Breville. If you want an outdoor option, the Ooni is great!
• Cook the chorizo in a skillet over medium-high heat, breaking it up into small chunks, until cooked through, about 5 minutes. Remove from pan and place on a paper towel to remove excess grease.
• Sprinkle a pizza peel lightly with flour and set aside. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet.
• Place the pizza dough on a lightly floured surface. Divide the dough into two equal pieces. Take one of the dough halves and flatten it with your hands. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.
• Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter, about 12 inches. Transfer the flattened dough to the prepared pizza peel and reshape if necessary.
• Brush the dough with 1 tablespoon olive oil. Spread half of the minced garlic evenly on top of the dough. Add half of the toppings to the dough, the shredded cheese, chorizo, corn kernels, green onions, and jalapeño slices. Once you have the toppings on the pizza dough, you need to move quickly so the pizza is easy to transfer to the oven.
• Open the oven and carefully scatter a little cornmeal on the preheated pizza stone. Carefully transfer dough to the hot stone. Bake until the cheese is melted, and the crust is golden brown, about 8 to 12 minutes.
• Make the second pizza the same way, using the remaining toppings.
• Garnish the pizzas evenly with cotija cheese, cilantro, and avocado slices, if using. Slice and serve!

More Pizza Recipes

Pizza

Chorizo Corn Pizza

Chorizo Corn Pizza- pizza with chorizo, fresh sweet corn, garlic, Monterey Jack cheese, green onion, candied jalapeños, cilantro. The flavors are incredible! This pizza is a summer favorite!

For the toppings (divide evenly between 2 pizzas):

• 2 tablespoons olive oil
• 6 garlic cloves, finely minced
• 1 cup shredded Monterey jack cheese (can use pepper jack cheese)
• 1 cup shredded mozzarella cheese
• 9 ounces Mexican chorizo
• 2 ears sweet corn, kernels removed
• 3 green onions, sliced
• 1/2 cup sliced candied jalapenos or pickled jalapenos
• 1/4 cup cotija cheese (can use queso fresco)
• 1/4 cup chopped fresh cilantro
• Avocado slices, for garnish, optional

• Place a pizza stone in the oven and preheat oven to 500°F. This will take about 30 minutes.

• While the oven is preheating, cook the chorizo. Heat a medium skillet over medium-high heat and cook the chorizo, breaking it up into small chunks, until cooked through, about 5 minutes. Remove from pan and place on a paper towel.

• Sprinkle a pizza peel lightly with flour and set aside. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet.

• Place the pizza dough on a lightly floured surface. Divide the dough into two equal pieces. Take one of the dough halves and flatten it with your hands. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

• Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter, about 12 inches. Transfer the flattened dough to the prepared pizza peel and reshape if necessary.

• Brush the dough with 1 tablespoon olive oil. Spread half of the minced garlic evenly on top of the dough. Add half of the toppings to the dough, the shredded Monterey jack cheese, mozzarella cheese, cooked chorizo, corn kernels, green onions, and jalapeno slices. Once you have the toppings on the pizza dough, you need to move quickly so the pizza is easy to transfer to the oven.

• Open the oven and carefully scatter a little cornmeal on the preheated pizza stone. Carefully transfer dough to the hot stone. Bake until the cheese is melted, and the crust is golden brown, about 8 to 12 minutes.

• While the first pizza is in the oven, make the second pizza the same way, using the remaining toppings. When the first pizza comes out of the oven, bake the second pizza.

• Garnish the pizzas evenly with cotija cheese, cilantro, and avocado slices, if using. Slice and serve!

This recipe makes 2 smaller pizzas, but if you want to make one large pizza, go for it! Use all of the toppings on one pizza! 
If you use a pizza oven, like the Breville or Ooni, your pizza will cook A LOT faster. You will only need to cook them for a few minutes. Follow manufacturer’s instructions. 

Calories: 471kcal, Carbohydrates: 44g, Protein: 21g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 1203mg, Potassium: 146mg, Fiber: 2g, Sugar: 7g, Vitamin A: 673IU, Vitamin C: 12mg, Calcium: 285mg, Iron: 3mg

Have you tried this recipe?

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