Grilled chorizo ​​and salsa pizza

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 450 g chilled pizza dough
• 1 small red onion, sliced ​​into 1cm thick rings.
• 170g raw chorizo ​​sausage, casing removed
• 1 large poblano pepper, seeded and cut into 1/4-inch thick rings.
• 2 ears of corn, kernels removed (about 1 1/4 cups)
• 0.5 cup physalis salsa
• 1 cup grated Monterey Jack cheese
• 0.5 cup crumbled queso fresco
• 0.5 cup fresh cilantro

Preparation:

1. Preheat the grill to medium-high heat. Grease a baking sheet with 1 tablespoon of olive oil. Place the pizza dough in the oil and turn to coat. Add the red onion rings to the baking sheet and turn to coat with oil. Set aside until ready to grill.
2. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and the chorizo; cook, breaking up the chorizo ​​with a wooden spoon, until it begins to brown, about 2 minutes. Add the poblano peppers and cook until the peppers begin to wilt and the chorizo ​​is completely browned, about 3 minutes. Add the corn and cook until tender, about 2 minutes. Season with a little salt.
3. Arrange the onion rings on one side of the grill. Grill, turning, until the onions are lightly charred and crisp-tender, 8 to 10 minutes.
4. Meanwhile, stretch the pizza dough out on a baking sheet and use your hands to form it into a 25x30cm rectangle. Transfer the dough to the grill (it's okay if it stretches a little). Grill until golden brown and grill marks appear, 3-4 minutes. Flip with tongs. Spread the salsa, grated Monterey Jack, and chorizo ​​mixture on top. Cover the grill and grill until golden brown on the bottom, 3-4 minutes.
5. Using a large spatula, transfer the pizza to a cutting board. Coarsely slice the fried onion rings. Sprinkle the pizza with onion, queso fresco, and cilantro. Cut into squares.