Chorizo and Cilantro Pizza with Sweet Corn Puree

Ingredients

• 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

Instructions

• 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