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Mexican Pizza

Photo: Iain Bagwell; Styling: Amy Burke
Hands-on time 20 mins
Total time 40 mins
Yield

Makes 6 servings

We used leftovers and extra ingredients from Thanksgiving recipes for this pizza.

Ingredients

  • 1 (11-oz.) can refrigerated thin pizza crust dough
  • 1/2 pound sliced smoked chorizo sausage
  • 1/2 cup thinly sliced sweet onion
  • 2 teaspoons olive oil
  • 4 ounces cream cheese, softened
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 1/2 cups fresh corn kernels
  • Fresh cilantro leaves

How to Make It

  1. Preheat oven to 450°. Unroll dough; pat to an even thickness on a lightly greased baking sheet. Bake 10 to 12 minutes or until lightly browned.

  2. Sauté sausage and onion in hot olive oil until onion is tender; drain. Combine cream cheese, Monterey Jack cheese, chopped fresh cilantro, lime zest, and lime juice; spread over crust. Top with sausage mixture and corn kernels. Bake at 450° for 8 to 10 minutes. Sprinkle with fresh cilantro leaves.