Elote Pizza
 
 
Ingredients
for the lime mayo
  • ¼ cup mayonnaise
  • 1 teaspoon lime juice
  • 1 teaspoon paprika
for the pizza
  • 1 can corn kernels, drained and dried
  • 16 ounces pre-made pizza dough, at room temperature for 20 minutes
  • Cornmeal, for dusting the surface for the dough
  • 2 teaspoons olive oil
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon fresh grated Parmesan cheese
  • ¼ cotija cheese
  • 1 tablespoon cilantro leaves, chopped
  • Pinch of smoked paprika, ground cumin and chili powder, for top dusting
Directions
for the lime mayo
  1. In a small bowl, combine the mayonnaise, lime juice and paprika. Set aside.
for the pizza
  1. Char the corn in a large skillet over medium-high heat, stirring occasionally. You want the corn to be lightly browned. Remove from the heat.
  2. Preheat your pizza stone in the oven at 475 or 500 degrees F for at least half an hour.
  3. If you are using a pizza peel, generously sprinkle your pizza peel with cornmeal. If you don’t have a pizza peel and are using a baking sheet, generously sprinkle your baking sheet with cornmeal. Stretch out the dough - the size depends on the size of your pizza stone. To help get it stretched out, I hold it and let it fall down. I continue doing this, rotating around as I do it so it stretches into an oblong shape. Now that it is most of the way stretched out, place it on the cornmeal surface, whether that is your pizza peel or baking sheet. Use a rolling pin or your hands to form it into the shape your want. Try to get an even thickness all the way around.
  4. Brush the olive oil on the pizza dough. Top with the shredded mozzarella cheese then the charred corn. Sprinkle with the Parmesan. Carefully put the pizza in the oven on top of the pizza stone to cook for 9-10 minutes. If you are using a baking sheet, just put the baking sheet directly on top of the pizza stone.
  5. Once the pizza is cooked, top with the cotija cheese and chopped cilantro. Drizzle with the lime mayo then dust a sprinkle over top of smoked paprika, ground cumin and chili powder. If you don’t like spicy food using a very, very small amount of chili powder.
Notes
For added flavor, brush the crust with a little olive oil then sprinkle with Parmesan and smoked paprika before baking.
I used full-fat mayonnaise.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/07/13/elote-pizza/