Chorizo and Cilantro Pizza with Sweet Corn Puree

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Chorizo and Cilantro Pizza with Sweet Corn Puree


  • 1 Cappello’s Naked Crust
  • 2 cups frozen organic sweet corn
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • ¼ cup chicken broth
  • ½ teaspoon raw honey
  • 1/8 teaspoon sea salt
  • 3 ounces cooked chorizo, sliced
  • 2 tablespoons chopped green onions
  • ½ cup fresh cilantro


  • Preheat oven to 425ºF.
  • Melt the butter in a saucepan over low heat. Add the corn, and stir gently, until corn is defrosted. Add the cream, chicken broth, honey, and salt, and bring to a simmer. Simmer 10 minutes, stirring occasionally.
  • Transfer corn mixture to the bowl of a food processor, and blend for two minutes, or until smooth. Strain the puree through a fine sieve, and discard solids.
  • Spread corn puree evenly over pizza crust, and top with chorizo.
  • Bake 13-15 minutes, or until crust is golden brown.
  • Remove from oven and sprinkle with green onions and cilantro. Serve warm.

Additional Info

  • Total time: 40 minutes