Southwestern Chili Corn Pizza (or with chicken)

Kathie Carr


This recipe can be vegetarian or can be made with a bit of chicken.

I found this amazing recipe in a California newspaper back in the 1990's. It is so good and different.

I only made a couple of changes (like using pepper jack cheese instead of mozarella and a couple of changes in the spices) and I had a pizza I personally really liked.


★★★★★ 1 vote

15 Min
10 Min


  • 1
    pizza crust, home made, premade like boboli or refrigerated dough
  • 2 Tbsp
    yellow cornmeal
  • 1 c
    fresh salsa
  • 2 c
    shredded pepper jack cheese
  • 1/2 tsp
  • 1/2 tsp
  • 1 can(s)
    (4 ounces) chopped mild chilis (drained)
  • 1 c
    fresh or frozen corn kernals
  • 4
    chopped green onions
  • 2-4 Tbsp
    grated dry parmesan cheese

How to Make Southwestern Chili Corn Pizza (or with chicken)


  1. Preheat oven to 500 degrees. Place oven rack in lowest position. If using Boboli (or other pre-baked crust) crust omit this step.

    Sprinkle bottom of pizza stone, cookie sheet or pizza pan with cornmeal. Place pizza crust on baking surface. Bake for 5-7 minutes until crust is lightly browned.
  2. Spread salsa over crust leaving about a 1/2 inch border on edge with no sauce. Next sprinkle with grated cheese, then cumin, next basil, then chilis, then corn, and then green onions. Finally top with grated Parmesan cheese.

    Bake at 500 degrees for 8-10 minutes or until toppings are heated through and edge of crust is browned. Remove from oven and let stand about 5 minutes before cutting.
  3. VARIATION: Add 1/2 cup cooked chopped chicken breast meat right after placing salsa on pizza crust. Follow remaining directions as specified. You may need to bake 2 or 3 minutes longer. Watch closely so it does not burn.

Printable Recipe Card

About Southwestern Chili Corn Pizza (or with chicken)

Course/Dish: Other Snacks
Regional Styles: Italian Mexican
Dietary Needs: Vegetarian

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