Pizza with Chorizo, Jalapeños, Corn and Garlic Cream




Yield: one 12-inch pizza

Here’s my free advertisement for Baking Steel: buy one.  It will change your pizza-making life.  It is a large (or small) piece of steel that gets incredibly hot when properly preheated and makes pizzas and breads of your dreams…like professional quality.  It’s very hard to replicate the action of a commercial or pizza oven, but this will get you as close as possible in a home kitchen.  I leave mine in the oven all the time (they are pretty dang heavy).

I love pizza.  That is all.


One ball of Neapolitan-style pizza dough, store-bought or your favorite homemade recipe

2/3 cup heavy cream

4 to 6 large garlic cloves, crushed

1 link of dried chorizo, chopped into small chunks

1/2 to 1 jalapeno, halved and thinly sliced

1/3 cup scamorza or mozzarella cheese, finely grated (do not use fresh mozzarella)

1/4 cup corn, fresh or frozen

Kosher salt and freshly ground black pepper


Preheat your oven to its highest heat setting (usually 500 to 550°).  Place a baking stone or steel in the middle of your oven and let preheat for at least 1 hour.


Lightly flour your work surface and hands.  Gently pat down the ball of dough into a circle, rotating as you work.  Using the tips of your fingers, gently push down around the edge of the round, rotating as you go, to create the edge.  You can use the heel of your palm to gently stretch the dough out into a circle also.  Pick up the dough and lightly pass it back and forth between your palms, trying to rotate as you go to form the round.  When you have a round of dough approximately 12 inches in diameter, transfer to a large piece of parchment or a pizza peel.  Optionally, you can sprinkle a little semolina flour on your parchment or peel to provide a little crunch to the bottom and ensure your pizza releases.  When your baking apparatus has preheated for at least 1 hour, prepare to bake your pizza.


Place the heavy cream and garlic cloves into a small saucepan and reduce over medium heat for approximately 20 minutes, until thick and reduced by half.  The cream will begin to boil almost immediately; stir frequently to ensure it does not burn or scorch on the bottom of the pan.  When you get to the last 5 minutes of cooking time, reduce the heat to medium-low and continue to stir.  Remove from the heat and season with salt and pepper to taste.  Strain out the garlic cloves using a fine-mesh sieve set over a small bowl.  Set aside until ready to use.


Spread the garlic cream in a very thin layer over the bottom of the pizza.  Scatter the shredded cheese over the cream. Scatter the chorizo (you may not use it all), corn and jalapenos over the dough.  Using the parchment paper and a baking sheet or large cutting board, transfer the dough to the baking stone or steel. Bake the pizza for 4 to 7 minutes, until the crust is golden and the cheese is melted and bubbling.  You may have to adjust your cooking time if not using a Baking Steel or pizza stone.  Do not overbake the pizza or the crust will become too crispy (it’s still delicious though, trust me!).  Allow to cool for 5 minutes.


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