Grilled Mexican Pizza with Chorizo
40Prep Time Minutes
40Total Time Minutes
7Number of Ingredients
PAM® Grilling Spray
8 ounces fresh pork chorizo (Mexican-style)
1 pkg (16 oz each) ready to bake pizza dough
1 medium poblano pepper
2 medium ears fresh sweet corn, husks removed
1-1/2 cups finely crumbled queso fresco cheese
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
2 tablespoons fresh cilantro
Mexican crema, optional
|% Daily Value|
|Total Fat||16 g||25%|
|Saturated Fat||9 g||44%|
|Dietary Fiber||4 g||16%|
|Vitamin C||41 mg||68%|
|Vitamin A||687 iu||14%|
Spray cold grates of gas grill with grilling spray. Preheat grill for medium-low heat. Meahwhile, heat medium skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain and set aside.
Spray rimless baking sheet or pizza pan with grilling spray. Roll dough in a 12-inch circle on lightly floured surface. Carefully transfer dough to baking sheet and then directly onto grill grates. Grill dough until lightly charred, about 2 minutes per side. Grill poblano pepper and corn until charred, about 10 minutes, turning frequently.
Cut corn off cobs; chop pepper in small strips. Top grilled crust with chorizo, cheese, drained tomatoes, corn and pepper. Grill pizza until cheese is melted, about 5 minutes, rotating pizza if needed for even heating. Sprinkle with cilantro. Cut into 6 slices. Serve with crema, if desired.
To quickly make your own pizza dough: Add 2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon salt and 1/2 teaspoon granulated sugar to food processor; pulse until well combined, about 15 seconds. Add 3/4 cup warm water and 1 tablespoon olive oil and continue to pulse until dough forms a ball, about 30 seconds. Remove dough and knead until smooth. Place dough in medium bowl; cover and let rise until doubled in size, about 1 hour.
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