1 (16 inch)PIZZA CRUST (pre-baked)
1/2 c. SUNDRIED TOMATO PESTO
1 lb. CHORIZO
1 1/2 c. CORN, fresh or frozen
1/2 c. GREEN ONIONS, sliced
1/2 c. PEPPERS, diced (I used red and orange)
1/2 c. CILANTRO, chopped
1/2 c. CHEDDAR CHEESE, grated
1/2 c. MOZZARELLA CHEESE, grated
Preheat the oven to 425 degrees. In a large skillet, cook the chorizo until thoroughly cooked, breaking it up as you go. Add the corn, onions, peppers, and cilantro and cook until heated through. Let cool slightly.
Spread crust with sundried tomato pesto. Sprinkle meat and veggies over the sauce. Top with cheese and bake 10-15 minutes just until cheese is melted and crust is golden brown.
Sprinkle with additional cilantro, if desired and serve.