Cinco de Mayo is tomorrow and while tacos and nachos are awesome, this year lets buck traditional Mexican fare and make a Mexican inspired pizza to celebrate instead. Living in central Texas there is definitely no shortage of Tex-Mex restaurants and we eat tacos at least once a week, but sometimes you want a little something different. This roasted corn and avocado pizza is amazing and just perfect for a new take on a Cinco de Mayo celebration.

This pizza omits the traditional marinara base and instead uses an avocado cream sauce for the base, then comes layers of mozzarella and monterey jack cheese, fresh heirloom tomato slices, red onions, and roasted corn. After baking the pizza is topped with fresh cilantro, avocado, Cholula hot sauce, and salt and pepper to taste.

Roasted Corn, Chicken, and Avocado Pizza

• Pizza dough
• 1 lg Avocado
• 1/4 cup sour cream
• 1/4 cup mild verde sauce
• salt and pepper
• grated mozzarella and monterey jack cheeses
• fresh, sliced heirloom tomatoes (or really fresh and ripe tomatoes)
• roasted corn removed from cob
• red onion thinly sliced
• cilantro
• Cholula hot sauce

Begin by making the avocado cream sauce. Blend in a food processor or mix by hand with a fork, 1/2 of the avocado, 1/4 cup sour cream, and 1/4 cup verde sauce until you get a nice creamy mixture. Add salt and pepper to taste.

Spread out your pizza dough and spread the sauce out over the top of the dough, then top with the grated cheeses, sliced tomatoes, roasted corn, and red onion and bake at 450°F until the cheese starts to brown and bubble. Remove from the oven and top with the chopped cilantro, the sliced other half of the avocado, a little salt and fresh pepper to taste and a drizzle of Cholula hot sauce for an extra spicy kick.