Grilled Mexican Pizza with Chorizo

Grilled Mexican Pizza with Chorizo
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.0
  • Total Fat: 16.0 g
  • Cholesterol: 47.0 mg
  • Sodium: 919.0 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 16.0 g

View full nutritional breakdown of Grilled Mexican Pizza with Chorizo calories by ingredient
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Introduction

This grilled Mexican pizza has a spicy kick from zesty tomatoes, chorizo and poblano pepper. The heat is balanced with sweet grilled corn and melted cheese. This grilled Mexican pizza has a spicy kick from zesty tomatoes, chorizo and poblano pepper. The heat is balanced with sweet grilled corn and melted cheese.
Number of Servings: 6

Ingredients

    PAMŪ 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*TelŪ Original Diced Tomatoes & Green Chilies, drained
    2 tablespoons fresh cilantro
    Mexican crema, optional

Tips

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.


Directions

1. 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.
2. 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.
3. 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.


Serving Size: 1 slice each



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