Corn and Chorizo Pizza

Directions

1. Prepare the crispy chorizo by combining all ingredients and mixing thoroughly. Refrigerate for several hours or overnight.
2. Transfer the mixture to a large skillet and add 2 cups water. Bring to a boil over high heat, breaking the meat into small crumbles as it cooks. 
3. Once the water has completely evaporated, add 1 cup canola oil and cook over medium heat, stirring frequently, until the chorizo is deeply caramelized and crispy. Reserve.
4. Cook the corn in boiling salted water for 3 minutes. 
5. Drizzle the corn with olive oil and grill it on medium high heat until lightly charred. Remove the kernels from the cob.
6. On a floured surface, stretch the dough into a 30 cm (12-inch) round.
7. Transfer on a to a pizza peel and lightly drizzle with olive oil.
8.  Evenly distribute the Saputo Pizza Mozzarella and grilled corn over the dough.
9. Bake until the crust is golden and the cheese is fully melted and bubbling.
10. Let the pizza rest for 3 minutes and finish with crema, crispy chorizo, and fresh chives.