At last—the recipe is here! On Tuesday I taunted you with the Sweet Potato Pizza Dough recipe.
“But where are the TOPPINGS?!?!” You must have internally screamed.
I get it. That wasn’t very nice of me, was it? Can we still be friends? I’ll make it up to you with this pizza recipe. One bite, and I think you’ll forgive me. Or at least think about it…
This pizza recipe combines the best of the season: sweet summer corn, sun-ripened tomatoes, fresh herbs, and a teeny bit of chorizo for fun! Because of these ingredients, this pizza’s flavor profile definitely swings toward Latin, especially once you add in that sprinkle of cilantro. This recipe is pizza’s answer to Taco Tuesday.
You could definitely make this pizza with my simple or sourdough pizza doughs, but I just LOVE it with this Sweet Potato Pizza Dough. Why? Because the sweet potatoes combine with the spicy chorizo and the tangy tomatoes for an ultimate sweet and savory flavor combination. This is pizza dough 2.0… or maybe 20.0.
Plus, the sweet potatoes sneak in a little extra nutrition. They’re one of those extra-good for you carbs.
Now, I recommend you make this pizza exactly as I instruct. HOWEVER, there are some alterations you COULD make if you really, really needed to. For example, if you are not a meat eater, you could substitute the chorizo with a plant based product with a similar flavor profile.
In the cheese department, I reach for Manchego, but if you’re having a difficult time locating that particular cheese, you could use a sharp, white cheddar.
Also, I have never (not yet, anyway) put an avocado on a pizza, but this would be the time to do it, folks. Do it, and then tell me about it in the comments.
Ok, let’s get going.
Before you start, it’s handy to have pre-made your sweet potato pizza dough, like I recommend here. You can also roast the corn a day or two beforehand and store it covered in the fridge. Once you’ve got all that lined up, you can get to the recipe.Print
The best of summer produce on a pizza! This pizza combines sweet corn, tangy tomatoes and spicy chorizo for pizza’s answer to Taco Tuesday. It’s one of my favorites — let’s make it one of yours!
- ½ lb sharp Manchego or aged white cheddar cheese, grated or thinly sliced
- 2 medium heirloom tomatoes of any variety or 1 pint cherry tomatoes, chopped
- Extra Virgin Olive Oil
- 2 ½ lbs chorizo sausage
- 2 ears of corn, roasted and kernels removed from the cobs
- 1 jalapeño pepper, veins and seeds removed and diced
- ⅓ cup fresh cilantro, chopped
- Juice from 1 lime
- kosher salt
- 1 recipe Sweet Potato Pizza Dough
- First, roast the corn.
- Heat your oven to 425°F.
- Shuck the corn and remove any remaining silks.
- Coat the corn with a thin layer of olive oil and place the cobs on a rimmed baking sheet.
- Bake them in the oven for 30 minutes, turning them every 10 minutes to ensure they are evenly cooked.
- Remove from the oven and allow to cool. Once cool, remove the kernels from the cob with a sharp knife. Set aside in a bowl.
- Dice the chorizo. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chorizo to the skillet, and sauté until browned on all sides (about 7 minutes). Remove from the heat and set aside.
- Add the tomatoes and the jalapeño to the bowl with the roasted corn.
- Squeeze the juice from 1 lime into the bowl. Add in the salt, and half of the chopped cilantro.
- Mix everything well and taste for seasoning. Add more salt, lime juice or fresh cilantro as needed.
- Line a baking sheet with parchment paper.
- Place one par-baked sweet potato pizza dough onto the prepared baking sheet. NOTE: Feel free to bake two at a time if they will fit on one baking sheet!
- Place the cheese on top of one of the pizza crusts. Add the chorizo and the corn mixture. Don’t overload the pizza with toppings.
- Slide the baking sheet into the oven and bake for 10 minutes, or until the cheese has melted and the crust is golden-orange brown.
- Remove from the oven, sprinkle more fresh cilantro.
- Add an extra drizzle of olive oil if desired.
You can bake this pizza on a stone, but it doesn’t lose anything to bake it on a sheet. Try both and see which you like!
Keywords: sweet potato, pizza dough with sweet potatoes, alternate pizza dough, corn pizza, corn and tomato pizza