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Southwestern Pizza
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Description
Guacamole packed with corn kernels, cilantro, jalapenos, lime juice, garlic, and spices serves as the “sauce”, and is topped with Monterey Jack cheese, red onions, yellow bell pepper, and chorizo.
Ingredients
- FOR THE AVOCADO SAUCE:
- 1 whole Ripe Avocado
- 1 whole Jalapeno Pepper, Seeded And Minced
- ½ cups Corn Kernels, Thawed Or Fresh
- 1 whole Garlic Clove, Minced
- 2 Tablespoons Chopped Fresh Cilantro
- 1 Tablespoon Freshly Squeezed Lime Juice
- ¼ teaspoons Ground Cumin
- ⅛ teaspoons Cayenne Pepper
- _____
- FOR THE PIZZA ASSEMBLY:
- 1 pound Pizza Dough
- 1 cup Freshly Grated Monterey Jack Or Pepperjack Cheese
- ¼ cups Thinly Sliced Red Onion
- 1 whole Yellow Bell Pepper, Seeded And Cut Into Slices
- ½ cups Sliced Chorizo
- 2 whole Green Onions/scallions, Sliced Thin
Preparation
Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours (this step will ensure ease of rolling out the dough).
Heat oven to 450°F.
Mash avocado in a bowl or malcojete. Stir in remaining guacamole sauce ingredients. Set aside.
On a lightly floured surface, roll the pizza dough out to 1/4-inch thickness. Carefully transfer to a rimless baking sheet. Pierce the dough lightly with a fork all over the surface (about 10 times) and place in the oven. Pre-bake the dough for 2 minutes.
Remove the baking sheet from the oven, flip the pizza crust over, and spread the guacamole sauce evenly over the top. Scatter cheese on top of the guacamole sauce, followed by the red onions, bell pepper and chorizo.
Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet and transfer the pizza directly onto the oven rack, and cook 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp. Top pizza with green onions.
Allow the cooked pizza to cool for a couple of minutes before slicing and serving.
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