Fresh pre-made pizza dough topped with a tangy avocado lime pizza sauce, charred street corn, spicy chorizo feta cheese and cilantro.

Units Scale

1 pre-made pizza dough ball/crust

2 corn cobs

2 shallots, sliced

1 jalapeño, chopped

8 oz feta cheese

4 oz chorizo

1/2 cup plain greek yogurt

2 tbsp chicken broth

1/2 avocado

2 tbsp milk

2 limes, juiced

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 cup cilantro

Tajin seasoning (optional)

Cook Mode Prevent your screen from going dark

Preheat oven to 425ºF. Place corn cobs on baking sheet or flush on the oven rack and cook for 20 minutes. *See notes below for charing the corn.
After cooked and charred, remove the corn from the cob. Using a sharp knife, cut downward on the side of the cob, rotating to remove the kernels from the other sides.
In a high powered blender, add all the pizza sauce ingredients. Blend until smooth.
Flour a pizza stone or baking sheet. Spread out your pre-made pizza dough on the pan.
Spread an even layer avocado lime pizza sauce on the pizza. Sprinkle with cheese, shallots, corn, chorizo and more cheese.
Bake pizza dough according to package instructions.
Once baked, let it cool for 5 minutes and top with more fresh cilantro and a sprinkle of Tajin seasoning.

How to char corn without a grill:

Broil – safer option but you do have to make sure to check frequently. Once your corn cobs are mostly cooked, remove the corn husks from the cobs and turn on the broiler setting. Place the corn cobs back in the oven and broil for abut 2 minutes on each side.
In a skillet – After the corn cobs have cooked in the oven, remove the husks and brush with olive oil. Place the corn cobs in a skillet over medium heat and roast on each side for 2-4 minutes. Once there starts to be some browning go the kernels, rotate the corn cob to char the other the other sides. There will be some popping coming from the corn kernels. It can be a surprise at first but it’s normal!
Over an open flame – I would only recommend doing this if you have a lot of control over the flame or are confident charring over an open flame. Peel back the corn husks and remove. Carefully hold the corn cob over the flame, making sure your hand is not too close to the flame. There will also be some popping coming from the corn kernels with this method. Carefully rotate the cob to char the other sides.