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Chorizo Elote Pizza
Prep
cook
total
Servings: 12” Pizza | 8 Slices
Ingredients
🍕 Pizza toppings
- 1. 8 oz. low moisture Mozzarella cheese
- 8 oz. Chihuahua Mexican cheese
- 8 oz. pork chorizo
- 2 fresh jalapeños, sliced
- 2 stalks of fresh green onions, sliced
🌽 Elote
- 3 ears of corn, slightly charred
- 2 tbsp Mayo
- 1 tsp Spanglish Asadero Elote seasoning
🍋🟩 Pizza Garnishes
- Queso Fresco, crumbled
- Drizzle of Mexican crema
- Drizzle of Spanglish Asadero Carne Asada BBQ Sauce
- Fresh cilantro, chopped
- Fresh lime sllices
Elote
Directions
- On high heat, add corn to griddle with water to steam and cover with a dome for 10 mins.
- Remove dome and grill corn (without water) for another 10 mins.
- Prepare your pizza topping ingredients and set to the side.
- Cook pork chorizo for 2-3 mins.
- To a bowl, combine corn, mayo, and Spanglish Asadero Elote seasoning, set to the side.
- Turn pizza oven temperature to 600°F.
- Place a pinch of flour onto a surface and form your pizza dough into a 12” pizza. Place pizza dough on a floured pizza peel.
- Add oil for the base sauce, mozzarella cheese, Chihuahua Mexican cheese, chorizo, elote corn mix, sliced jalapeños, and sliced green onions.
- Once the pizza oven has reached 600°F, drop the temperature down to 550°F and place pizza in oven to rotate for 2 mins.
- Top pizza with drizzles of Mexican crema, crumbled queso fresco, fresh cilantro, a drizzle of Spanglish Asadero Carne Asada Sauce, and fresh lime juice.
