1. Take the dough out of the fridge and let it rest and rise about an hour before it is time to make the pizza.

2. Preheat the oven to 350ºF. Take the ear of corn, still in its husk, and place it directly on the middle rack of the oven. Let it roast in the heated oven for 30 minutes.

3. Remove the corn from the oven and let it cool so that it can be handled. Pull back the husk, and shave the corn from the ear with a knife. Reserve as a pizza topping.

4. Increase the oven temperature to 380ºF.

5. Preheat a small non-stick skillet over medium heat. Saute the chorizo to release the oils and flavors. Once golden and crispy, add the onions and continue sauteing until the onions are softened. Remove from heat, drain on a paper towel, and reserve for the pizza toppings.

6. Once the dough has risen, kneed it and roll it out to fit the size of your baking sheet.

Sprinkle the cornmeal onto the baking sheet and spread the dough out on top.

7. If the dough is springy and won't stay on the edge of the pan, just keep working it up to the edges until it stays.

8. Drizzle a small amount of olive oil over the crust, just to thinly coat the dough. Spread it with the back of a spoon.

9. Next, spread a thin layer of sauce over the dough, also with the back of the spoon.

10. Next, liberally spread the smoked cheddar over the sauce.

11. Sprinkle on onions, chorizo and corn as desired.

12. Season with pepper and any salt desired.

13. Bake in the center rack of the oven for between 20 and 30 minutes.

14. Remove from oven and sprinkle with chives and parsley to garnish.

Enjoy! This recipe can be modified very easily by switching out the type of cheese, the toppings, and the sauce, but by using the same method.