Servings: 4 people
Equipment
Ingredients
Dough:
- 2 cups all-purpose flour
- ¾ cup warm water
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp olive oil
Street Corn Sauce Base:
- ⅓ cup Mexican crema or sour cream
- 1 tbsp mayonnaise
- 1 tbsp fresh lime juice
- ½ tsp chili powder
- 1 small garlic clove finely minced
- Pinch of salt
Toppings:
- 1 ½ cups fire-roasted corn fresh or thawed frozen
- 1 cup shredded mozzarella
- ¼ cup cotija cheese crumbled
- ¼ red onion thinly sliced
- 1 jalapeño sliced (optional for heat)
- Fresh cilantro leaves for garnish
- Lime wedges to serve
Instructions
Prepare the Dough:
- Let dough rest, covered, for 15 minutes while preparing the other ingredients.
- Make the Street Corn Sauce:
- In a small bowl, mix crema, mayo, lime juice, garlic, chili powder, and salt until smooth. Set aside.
Assemble the Pizza:
- Roll or stretch the dough into a 10–12 inch round and place onto a cast iron pan or preheated pizza stone.
- Spread the crema sauce evenly over the dough, leaving a small border.
- Top with shredded mozzarella, roasted corn, red onion, and jalapeño slices if using.
- Sprinkle cotija cheese over the top.
Bake:
- Bake at 500°F for 12–15 minutes, or until the crust is golden and cheese is bubbly and slightly browned.
Garnish and Serve:
- Remove from oven and let cool for 2 minutes. Garnish with chopped cilantro and a squeeze of fresh lime juice. Slice and enjoy!
Notes
- Fire-roasted corn adds a smoky flavor—grill fresh corn if possible!
- Cotija can be substituted with feta in a pinch.
- For extra heat, sprinkle with Tajín or hot sauce before serving.
- This pizza pairs beautifully with a cold Mexican lager or a citrusy margarita.
Tried this recipe?Let us know how it was!
