Insert the Pizza Stone and Griddle (or Wok) Inserts for the Stok Grill. Preheat the Pizza Stone to low heat, between 200°F -250°F and the Griddle to medium heat, between 300°F - 350°F.
If grilling on a single insert grill, insert only the Griddle or Wok Insert.
If using the STOK® Tower, click here for heating tips.
Once the Griddle or Wok Insert is heated thoroughly, place the chorizo on it and fry until fully cooked, about five minutes or until brown. Using the STOK® Insert Removal Tool, remove Griddle and transfer chorizo to colander or paper-towel lined plate. Drain excess fat from chorizo.
If using a single insert grill, insert the Pizza Stone now. Use two oven mitts to do this without injury.
Follow directions on pizza dough package. Dust a pizza peel with cornmeal and lay the dough on top. Lightly brush the dough with the olive oil. Scatter the cheese evenly over the dough, leaving a ½-inch border. Arrange the corn, bell pepper, jalapeño pepper, black beans and chorizo on top, overlapping the ingredients slightly.
Once the grill is heated, use a pizza peel or thin cutting board to transfer the pizza to the Pizza Stone, close the grill lid and cook until crust is golden brown, about 15-20 minutes.
Scatter the cilantro on top. Use the pizza peel, transfer the pizza from the Pizza Stone to a serving platter and serve.
