Grilled Mexican Pizza with Chorizo
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
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
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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
Brought To You By ConAgra FoodsŪ
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
Brought To You By ConAgra FoodsŪ