You guys. You know how sometimes you don’t realize that a food is the food of your dreams until you see it on a menu or in a cookbook, and instantly know that that particular dish is clearly made for you? That was me and this pizza when I saw it on a restaurant menu a few weeks ago. With corn, chorizo, and pickled jalapeños, it was impossible to pass up! Once it was served, it really was everything I had hoped for and I couldn’t wait to have it again. But life is busy and who knows when I’ll get there again? So, I made it at home.
The homemade version is phenomenal and I dare say, maybe even better than the original. I added a poblano garlic white sauce (it’s really more of a green sauce when all is said and done) to my rendition and loved it. I popped the seeds out of the jalapeño slices so the kids wouldn’t complain about it being too spicy and it gave a nice mild level of heat. You can leave the seeds in if you love heat, and make it even spicier by adding the jalapeños in the last minute or two of cooking since the heat of the oven will tame them slightly. It’s your call, and it’s all good whichever way you go.
If you prefer a meatless version, this would be just as delicious with some spiced black beans dotted over the pie in place of the chorizo. If I were going that route, I would use this black bean taco filling and gently mash it a bit before adding to the pie. It’s pizza Friday, and this pizza needs to be in your plans for the weekend. Let me know if you make it!