Mexican Grilled Pizza with Lime Sour Cream

Add a review

Dietary: Peanut-Free, Tree-Nut Free

Loaded with flavor, from the crisp, smoky whole wheat crust to the delicious toppings and drizzle of lime sour cream.

Prep: 20 min
Total Time: 1 h
Yield: 2 pizzas


  • 1 1/2 cups Hodgson Mill White Whole Wheat Flour
  • 2 cups Hodgson Mill Best for Bread Flour
  • 1 1/3 cups warm water
  • 1 large egg
  • 1 Tbsp honey
  • 2 Tbsp Hodgson Mill Yellow Corn Meal
  • 3/4 salt
  • 1 package Hodgson Mill Fast Rise Yeast
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded Mexican cheese blend
  • 1/2 lb chorizo, casing removed and cooked until browned and crumbled
  • 1/4 cup red onion, diced
  • 1/2 cup canned black beans, drained and rinsed
  • 1 ear of corn, kernels removed or 1 cup frozen corn, thawed
  • 1 cup grape tomatoes, coarsely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup sour cream
  • 1/2 tsp lime zest
  • 1 tsp lime juice


       In bread machine:

  • Put flour, water, egg, honey, cornmeal, salt, and yeast into the pan of a bread machine. Use dough cycle to knead the dough for about 10 minutes or until it becomes a soft, but not sticky, ball of dough. Add additional water or flour as needed. Allow dough to finish cycle in the bread machine with a rise time of 30 minutes or until it has doubled in size.

       By hand/dough hook:

  • In a large bowl combine all ingredients. Either use stand mixer with dough hook to knead, or turn dough onto a floured surface and knead by hand until dough becomes smooth and elastic. Place in oiled bowl, cover with plastic wrap sprayed lightly with nonstick spray, and let rise in a warm place until doubled, about 30 minutes.
  • In a small bowl, stir together garlic and olive oil. Set aside. Turn risen dough onto a floured surface. and divide it into two pieces. Roll one of the portions of dough into an 18x18-inch circle, brush with two tablespoons of the garlic oil, and transfer to a large baking sheet. (Other half can be refrigerated or frozen for later baking; or double toppings listed to make 2 pizzas.)
  • Place the dough on a medium-hot grill, oiled side down, and cook until char marks form and the crust is golden brown on the bottom – about 4 minutes. Brush two tablespoons of the garlic oil on the top of the dough before it’s finished grilling. When first side is finished slide and flip crust onto a baking sheet so grilled side faces up, and oiled side is facing down. Top pizza with cheese, chorizo, onion, black beans, corn, and tomatoes. Slide pizza back onto the grill and cook, covered, for 5 to 7 minutes or until bottom of crust is lightly charred, and cheese has melted. Transfer the pizza back to the baking sheet and sprinkle with cilantro. Set aside.
  • In a small bowl, stir together sour cream, lime zest and lime juice. Either spoon/pour over the pizza, or scoop into a small plastic bag, seal, and cut off one corner to pipe sour cream over pizza, Cut pizza into wedges and serve immediately.
  • Notes: (Optional) Grill a cob of corn before removing kernels to use as topping, for more smoky flavor.