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Heirloom Tomato Chorizo and Corn Pizza

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Loaded with sweet potatoes, this crust is sure to be a healthy favorite, especially when topped with bright heirloom tomatoes, spicy chorizo and corn. Go ahead to the farmer's market to pick up the freshest heirloom tomatoes and corn you can find, and make this pizza!

Heirloom Tomato Chorizo and Corn Pizza

 ½ lb sharp aged white cheddar cheese
 2 medium heirloom tomatoes of any variety
 Colavita Extra Virgin Olive Oil
 2 ½ lbs chipotle chorizo chicken sausage
 1 ½ cups corn
 1 jalapeño pepper
  cup fresh cilantro, chopped
 Juice from 1 lime
 Sea salt
 Sweet potato pizza crust
For the Crust:
 2 cups mashed sweet potato (approx. two medium sweet potatoes)
 5 cups whole wheat flour (use gluten-free flour as an alternative)
 3 tsp salt
 4 tsp baking powder
 1 cup milk or non-dairy milk
 ¼ cup honey
 ¼ cup Colavita Extra Virgin Olive Oil

Dice the chorizo. Heat 1 tablespoon of Colavita Argentinian Extra Virgin Olive Oil in a skillet over medium heat. Add the chorizo to the skillet,and sauté until browned on all sides (about 5 minutes). Remove from the heat and set aside.


Remove the corn from the cob and place it in a large bowl.


Chop the heirloom tomatoes and the jalapeño and add them to the corn.


When you chop the jalapeño, be careful to remove the seeds and stem. Squeeze the juice from 1 lime into the bowl, and add in the salt, half of the chopped cilantro and 2 tablespoons of Colavita Argentinian Extra Virgin Olive Oil.


Mix everything well with a fork and taste test it to see if it requires more seasoning. Feel free to add more salt, lime juice or fresh cilantro as needed.


Slice the cheddar in long, thin strips, about 2 ½ inches long and ⅛ inch thick (even thinner if you can manage it).


Place the slices cheddar on top of one of the partially baked pizza crusts. Spread it evenly over the top. Add the sautéed chorizo and the corn salsa. Don’t overload the pizza with toppings.


Slide the baking sheet into the oven and bake for 10 minutes, or until the cheese has melted and the crust is golden-orange brown.


Remove from the oven, sprinkle more fresh cilantro and a touch of sea salt. You can add an extra drizzle of olive oil if desired.

For the Pizza Crust:

First, prepare the sweet potatoes. Fill a medium saucepan with water and bring it to a boil. Peel, dice, the sweet potatoes and then place them in the boiling water until soft.


Drain and then mash the sweet potato in a large bowl. Allow to cool. Add the milk, olive oil, and salt and mix well.


Dust hands with flour and gently knead the dough until it is well mixed. You may want to turn the dough out onto a floured work surface for more space. You can add a little more flour to reduce the stickiness of the dough, but not too much, as it should still be slightly sticky.


Separate into 4 equal parts and form into rounds. Heat the oven to 400 degrees. Line a baking sheet with parchment paper, and press one of the dough balls in the center. Press out from the middle of the ball, forming a flat, round disc (about 8-10” in diameter). Bake for 10 minutes, until mostly cooked.


You will bake it again later, once you have added the toppings.

Nutrition Facts

Servings 4