Who doesn’t love tacos on Cinco de Mayo? Or any given Tuesday, or any day of the week, really. Instead of tacos for your Cinco de Mayo dinner this year, how about making a Mexican Pizza? This idea came to me while I was at a baseball game last week. On the Jumbotron, they put up something unique on each of the players, and I happened to look at the screen and notice the player that was up to bat likes to put corn onto his pizza. I’ve literally been thinking about this since last Wednesday when we were at the game.

I decided I was going to make a pizza with corn on it over the weekend, and this is the recipe I came up with. I started by using a store bought pizza dough I got at Trader Joes and let it rise for the afternoon.

I cooked three sweet Italian chicken sausages to put on the pizza. I removed corn kernels from a fresh cob, sliced two jalapeños and a red onion. For the sauce, I used salsa verde and grated three garlic cloves onto it. I always pre-bake my dough for 5 minutes before adding my sauce and toppings.

Once the crust had baked for 6 minutes, I added the sauce, grated garlic, and shredded mozzarella cheese.

I then added my cooked sausage, sliced jalapeños, sliced red onion and corn onto the pizza. I sprinkled a bit more mozzarella onto the top and baked it for 15 minutes.

While the pizza was in the oven, I made a sauce to drizzle over the top, which consisted of 2 heaping tablespoons of crème fraîche, the zest of 1/2 a lime, the juice of 1 lime, a 1/2 tablespoon of Chile lime seasoning and a pinch of kosher salt. I poured the sauce into a squeeze bottle so I could easily drizzle it onto the finished pizza.

Once the pizza was done I garnished it with a drizzle of the sauce, chopped cilantro, lime zest and sliced avocado, along with a pinch of red pepper flakes.

This pizza was so full of flavor! We loved it.

Ingredients

• Store bought or homemade pizza dough
• 1/4 cup Salsa verde
• 3 cloves garlic, grated
• 3 sweet Italian chicken sausages
• 1 cob of corn, kernels removed
• 1 red onion
• 2 jalapeños
• zest of 1/2 lime
• 3/4 cup mozzarella cheese, shredded

Sauce

• 3 tablespoons crême fraîche
• zest of 1/2 lime, juice of 1 lime
• 1/2 teaspoon Chile lime seasoning
• pinch of kosher salt

Garnish

• cilantro
• avocado slices
• red pepper flakes

Directions

1. Set pizza dough into a bowl greased lightly with olive oil. Let raise 3 hours.
2. Preheat oven to 425 degrees.
3. Stretch dough onto pizza pan. Bake for 5 minutes.
4. Remove chicken sausages from casings and cook until no longer pink and crumbly.
5. Spread salsa verde onto crust and using a microplane, grate 3 cloves of garlic over sauce.
6. Sprinkle cheese over top. Add cooked sausages, sliced jalapeños, sliced red onion and corn. Top with a little extra mozzarella and bake for 15-17 minutes, until cheese starts to brown.
7. While pizza is in the oven, in a small bowl, mix crême fraîche, zest of 1/2 lime and lime juice, a pinch of kosher salt and mix together. Pour into a squeeze bottle for drizzling, or drizzle using a spoon.
8. Top with sauce, cilantro, avocado slices and red pepper flakes.

Enjoy!

Until next time, Kris