Chorizo Elote Pizza
This Chorizo Elote Pizza combines two bold favorites into one unforgettable pie. A crispy, wood-fired crust is loaded with melty mozzarella and Chihuahua cheese, savory pork chorizo, and a creamy elote corn mixture seasoned with Spanglish Asadero Elote Seasoning. Finished with fresh jalapeños, green onion, crumbled queso fresco, and a drizzle of Mexican crema and Spanglish Asadero Carne Asada BBQ Sauce, every slice delivers layers of smoky, cheesy, and zesty flavor.
A fun, creative twist on pizza night, this recipe is perfect for gatherings or anytime you want to bring bold Mexican street food flavor to a classic favorite.
This Chorizo Elote Pizza combines two bold favorites into one unforgettable pie. A crispy, wood-fired crust is loaded with melty mozzarella and Chihuahua cheese, savory pork chorizo, and a creamy elote corn mixture seasoned with Spanglish Asadero Elote Seasoning. Finished with fresh jalapeños, green onion, crumbled queso fresco, and a drizzle of Mexican crema and Spanglish Asadero Carne Asada BBQ Sauce, every slice delivers layers of smoky, cheesy, and zesty flavor.
A fun, creative twist on pizza night, this recipe is perfect for gatherings or anytime you want to bring bold Mexican street food flavor to a classic favorite.
Ingredients
Pizza Toppings
8 oz low moisture mozzarella cheese
8 oz Chihuahua Mexican cheese
8 oz pork chorizo
2 fresh jalapeños, sliced
2 stalks fresh green onions, sliced
Elote
3 ears corn, slightly charred
2 Tbsp mayo
Pizza Garnishes
Queso fresco, crumbled
Mexican crema, for drizzling
Fresh cilantro, chopped
Fresh lime slices
Instructions
On high heat, add the corn to the griddle with water to steam, and cover with a dome for 10 minutes.
Remove the dome and grill the corn, without water, for another 10 minutes.
Prepare the pizza topping ingredients and set aside.
Cook the pork chorizo for 2–3 minutes.
In a bowl, combine the corn, mayo, and Spanglish Asadero Elote seasoning, then set aside.
Turn the pizza oven temperature to 600°F.
Place a pinch of flour onto a surface and form the pizza dough into a 12-inch pizza. Place the dough on a floured pizza peel.
Add oil for the base, then top with mozzarella cheese, Chihuahua Mexican cheese, chorizo, the elote corn mix, sliced jalapeños, and sliced green onions.
Once the pizza oven reaches 600°F, drop the temperature to 550°F and place the pizza in the oven, rotating for 2 minutes.
Top the pizza with drizzles of Mexican crema, crumbled queso fresco, fresh cilantro, a drizzle of Spanglish Asadero Carne Asada BBQ Sauce, and fresh lime juice.
