Mexican Street Corn Pizza
Equipment
- pizza stone or baking steel
Ingredients
- 8 ounces pizza dough or one thin 10-12 inch pizza crust
- 2 tablespoons olive oil
- 1 cup fresh sweet corn kernels (cut off cob)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon each salt and black pepper
- 4 tablespoons mayonnaise
- 1 cup shredded mozzarella cheese
- 3 tablespoons grated or crumbled cotija cheese
- 1 tablespoon chopped cilantro
- 2-4 tablespoons salsa verde (green taco sauce)
- 2-3 wedges fresh lime
Instructions
- Preheat oven to 450F with pizza stone or steel placed on lower oven rack.
- Roll or pat out dough onto parchment paper and place on pizza peel.
- Heat oil in a small skillet and saute the corn with salt,pepper and cumin over high heat until tender and lightly browned (about one minute or less) and set aside.
- Spread mayonnaise on crust as you would pizza sauce.
- Sprinkle mayo with mozzarella and half the cotija cheese.
- Top with browned corn.
- Slide pizza on parchment onto the stone or steel and bake for about 10 minutes.
- Remove pizza from oven and sprinkle with remaining cotija, cilantro and drizzle with salsa.
- Cut into 6 pieces and serve with lime wedges.
Notes
From the kitchen of palatablepastime.com
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