El Angeleno

To prepare Pizza Dough:

Mix salt in water until it dissolves. Add 1/3 flour to stand mixer with salty water and mix with dough hook until flour and water are well combined. Add yeast and remaining flour. Continue mixing for 9 minutes. Remove from mixer and knead dough into large ball and place in a large, sealable container. Cover and let rest in cool place for 6 to 24 hours. After the dough has rested, divide dough into about 10.5-ounce pieces. You should have about 8 pieces. Knead each piece into a neat ball and place balls onto a lightly oiled tray. Cover with plastic wrap and let rest for two to six hours.

To prepare Chimichurri Pesto:

Combine all ingredients in food processor and process until smooth.

To prepare Pizza and Toppings:

Preheat wood-fired oven to 700°F. Shape one ball of dough to desired shape. Spread Chimichurri Pesto evenly over dough. Sprinkle with an even layer of Mozzarella cheese. Top with jalapeño slices. Top with chorizo and roasted corn. Bake for three to four minutes, or until desired doneness. Remove pizza from oven, sprinkle with cilantro, Cotija cheese and drizzle with Crema Mexicana.

Recipe developed by Ahmad Butler, Miller Butler, San Pedro, Calif.