We instituted Friday night pizzas when my kids were small, and it’s been a great way to get creative in the kitchen. Whether you are sticking with reliable classics like pepperoni and mushroom or branching out to new toppings, it’s hard to resist pizza. This take was inspired by my love of Mexican street corn.
Chorizo Corn Pizza
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons lime juice, plus more to taste
1 teaspoon chili powder
1/2 teaspoon salt
1 ball pizza dough or premade crust
1 cup shredded mozzarella
1/2 pound Mexican chorizo, cooked and drained
3/4 cup corn kernels
1/4 cup pickled jalapeño peppers
1/2 cup crumbled cotija cheese
Chopped fresh cilantro, for garnish
1. Preheat oven to 450 degrees.
2. In a bowl, mix sour cream, mayonnaise, lime juice, chili powder and salt until well combined. Taste and adjust seasonings, adding more lime juice or water to thin if desired.
3. Lightly grease a pizza pan and roll out pizza dough on top. Brush olive oil on top of dough, then spread sour cream mixture on top. Layer on the mozzarella, chorizo, corn and jalapeños. Sprinkle cotija over the top.
4. Bake pizza 10–15 minutes, until crust is browned and mozzarella is melted. Garnish with fresh cilantro.