Since I enjoy cooking, I hardly ever Sandra Lee-it. Meaning, I steer clear of store bought ingredients like pie crusts, biscuits, cookie dough, etc. I always find it easier to just make them myself, cheaper even and definitely healthier.
But I have a confession: I totally Sandra Lee-ed it on this pizza. I’ve been working like crazy lately and I wanted to enjoy the day outside rather than being locked inside forced to wait for this pizza dough to take its sweet-ass time rising.
I also didn’t want to slave over the stove for my marinara sauce to come out just right, or spend time shucking ears of corn–so I used the frozen stuff. Yes, at the peak of its season I opted for the frozen stuff in my freezer. It was a pretty day, okay?
So I took Sandra Lee’s route, but only my way. Instead of going to the grocery store to get pizza dough, which is usually loaded with preservatives, I went to a local pizza place that I love and bought pizza dough from them for $3. I didn’t even know you could do this until a few months ago.
Then I bought some good quality, jarred marinara sauce; bought my other ingredients and had my pizza done in twenty-seven minutes flat.
Yes, twenty…seven. (I timed it.)
After you stretch your dough out to a 12-inch diameter, you’re going to want to top it with a few tablespoons of marinara sauce.
I’ve decided recently that I really hate dislike when marinara sauce is on laid on really thick. I like it thin and delicate.
I’m a lady.
I then took frozen corn, ran some warm water over it, drained and it and dried it well, put it in a pan with some olive oil and sauteed it for a few minutes. I wanted it to be a little charred on its edges.
Then I sliced up some chorizo. You can use soy chorizo too. A lot of people rave about it.
I took off the casing since I didn’t want to eat the stuff. It’s a free country–do as you please, people.
After 15 minutes or so, I took it out of the oven. I cubed up an avocado and put it on top. Then I chopped up some chives and sprinkled it all over.
It was everything you want in a summer pizza: fresh tasting, crunchy from the corn, creamy, spicy from the chorizo. The goat cheese and chorizo together were amazing.
This has become my favorite pizza. Big time.
Corn Chorizo Pizza with Goat Cheese and Avocado
Recipe adapted from here
12 ounces of pizza dough, store bought or homemade
2 tablespoons of marinara sauce
3 oz. of goat cheese
1/2 cup of frozen corn, rinsed and thawed (or fresh)
2 oz. (or 5 slices) of chorizo or soy chorizo
1/2 of an avocado
1 tablespoon of chives
Preheat oven to 450 degrees. Roll out your dough to roughly 12 inches in diameter. The dudes at the pizza place told me to let it rest for 20 minutes on a floured surface, so I did it.
Place on a greased sheet pan, or heat a pizza stone in the oven. Cover surface of dough with tablespoons of marinara sauce, then goat cheese. In a medium size skillet, heat a tablespoon of olive oil over medium heat. When hot, add corn and saute for a few minutes, or until slightly crisp around the edges. Remove from heat and add to pizza. Slice up chorizo and add to pizza and bake for 15 minutes, or until crust is golden brown and cheese is melted.
Remove the pizza from the oven and add cubed guacamole and handful of chives. .