Made with pizza dough topped with melted queso, chorizo and more, this decadent dish falls somewhere between pizza and cheese dip.
7 ounces Velveeta, cubed
1/4 cup diced tomatoes with green chiles
1/4 cup heavy cream
7 ounces pork chorizo
1 pound store-bought pizza dough, room temperature
1 tablespoon cornmeal
3/4 cup shredded pepper jack cheese
2 to 3 tablespoons canned, diced green chilies
2 tablespoons honey
2 tablespoons hot water
Let's get Cooking...
Preheat oven to 425 degrees.
Add all queso ingredients to a saucepan over medium heat and stir until melted. Remove from heat.
In a medium skillet over medium heat, add chorizo and cook, while stirring, until browned and crumbly, about 10 minutes.
Set a 12-inch cast-iron skillet over medium heat. Sprinkle with cornmeal. Stretch dough out a little larger than the skillet, and place snugly in the pan being mindful of your fingers. Spread about 1/2 cup queso sauce over the bottom of the pizza. Distribute the cooked chorizo evenly over the queso. Drizzle another 1/4 cup queso over the chorizo and sprinkle with the shredded pepper jack cheese. Dot with green chilIes. Bake for 15 minutes, until golden brown.
In a small bowl, mix honey and hot water together. Brush crust with mixture. Slice into wedges and serve.