Preheat your oven to 450°F (230°C).

Prepare your pizza dough by letting it sit at room temperature for about 15 minutes.

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

Cook the chorizo in a skillet over medium heat for 5-7 minutes until browned.

Grease a 9'x12' sheet pan with olive oil and dust with flour.

Roll out the pizza dough into a rectangle and place it in the prepared sheet pan.

Spread the cilantro pesto over the rolled-out dough, then add shredded mozzarella and sautéed chorizo.

Bake the pizza in the oven for 10-14 minutes until the crust is golden.

Cool for a couple of minutes before slicing.

Garnish with sour cream, additional cotija, and cilantro leaves before serving.