Preheat your oven to 450°F (230°C).

Allow your prepared pizza dough to come to room temperature for 15-20 minutes.

In a food processor, combine cilantro, lime juice, jalapeño, salt, pine nuts, cotija cheese, and olive oil. Blend until smooth.

Heat a skillet over medium heat and cook the chorizo for 5-7 minutes until browned.

Grease a sheet pan and roll out the dough to fit. Transfer to the pan and press into edges.

Spread the cilantro pesto over the dough, top with mozzarella and cooked chorizo, and sprinkle cotija cheese.

Bake for 10-14 minutes until the crust is golden and cheese is bubbling.

Let cool briefly, then garnish with sour cream, cilantro leaves, and toasted pine nuts before serving.

Slice and enjoy your Mexican Pizza!