I dug into my bag of not-yet-tried pizza recipes and came up with this one using corn. Knowing Trin, he will find a way to use a cheap Kroger's pizza flour mix to make a beautiful creation.
Pizza dough sufficient to make a 12- to 14-in. pizza
1 to 1 1/4 c. grated sharp cheddar cheese
1 1/2 c. roast chicken strips (from a store-bought or home-prepared roasted chicken)
1/4 t. ground cumin
1/2 c. thinly sliced red onion
6 T. chopped fresh cilantro
2 jalapeno chiles, cut into thin rounds and seeded
6 T. frozen corn kernels, thawed and drained
2/3 c. drained purchased refrigerated fresh salsa, or homemade
Sour cream and avocado slices, optional
Preheat an oven and pizza stone for 1 hour at 425-450 degrees F.
Prepare and shape the pizza dough to make a 12- to 14-inch pizza round. Sprinkle half of the cheddar cheese and the cumin over the pizza round. Top with the onion, 4 tablespoons of the corn, 4 tablespoons of the cilantro, the rest of the cheddar cheese, the jalapenos, and the rest (2 tablespoons) of the corn. Bake the pizza on the preheated pizza stone until the crust is crisp and the toppings are heated through. Top with the salsa and the remaining 2 tablespoons of cilantro. If desired, each slice can be topped with a dollop of sour cream and a slice of avocado.