Southwestern Pizza Con Queso
Ignite your taste buds with this Southwestern Pizza Con Queso—a bold, flavor-packed fusion of classic pizza and Tex-Mex flair! Featuring a crisp, golden crust smothered in creamy queso dip and topped with savory chorizo crumbles, melted Mexican-blend cheese, and vibrant assortments of black beans, sweet corn, and juicy Roma tomatoes, this pizza transforms ordinary dinner into a festive feast. A sprinkle of fresh cilantro adds a zesty finish, while optional jalapeños, sour cream, and avocado slices take customization to the next level. Ready in just 35 minutes, this recipe is perfect for entertaining or spicing up your weeknight meals. Bursting with southwestern flavors, it’s a must-try for pizza lovers and Tex-Mex enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Pizza dough
- 2 tablespoons Olive oil
- 8 ounces Chorizo sausage
- 0.75 cup Queso dip
- 1 cup Shredded Mexican-blend cheese
- 1 cup Black beans (drained and rinsed)
- 0.75 cup Corn kernels (fresh, canned, or frozen)
- 0.75 cup Diced Roma tomatoes
- 1 piece Sliced jalapeño (optional, for heat)
- 0.25 cup Cilantro (chopped)
- 2 tablespoons Sour cream (optional, for serving)
- 1 piece Avocado slices (optional, for garnish)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.
Roll out the pizza dough on a lightly floured surface to your desired thickness. If using store-bought dough, follow the package instructions for resting and rolling.
Transfer the rolled pizza dough to a piece of parchment paper. Brush the top of the dough with olive oil to prevent sogginess during baking.
In a medium skillet, cook the chorizo sausage over medium heat until browned and fully cooked, breaking it into small crumbles as it cooks. Set aside to drain on a paper towel if needed.
Spread the queso dip evenly across the pizza dough, leaving a small border around the edges for the crust.
Sprinkle the cooked chorizo crumbles over the queso dip, followed by shredded Mexican-blend cheese for a gooey texture.
Evenly distribute the black beans, corn kernels, and diced Roma tomatoes over the pizza. Add sliced jalapeño for extra heat, if desired.
Carefully transfer the pizza (with the parchment paper) onto the hot pizza stone or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and let it cool for a minute or two. Sprinkle the chopped cilantro evenly over the top for a fresh, herbaceous finish.
Slice the pizza and serve immediately. Optionally, top each slice with a dollop of sour cream or a couple of avocado slices for added creaminess.
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 9165 mg | 398% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 29.0 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 3576 mg | 275% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2892 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
