Servings: 3 people
Equipment
Ingredients
Dough:
- 1 ball pizza dough about 250 g, store-bought or homemade
- All-purpose flour for dusting
Sauce:
- 2 tbsp olive oil
- 1 garlic clove minced
- Pinch of sea salt
Toppings:
- 1 cup roasted corn kernels grilled or from a skillet
- 1 fresh jalapeño thinly sliced (remove seeds for less heat)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled cotija or feta cheese
- 2 tbsp red onion finely diced
- Fresh cilantro leaves for garnish
- Chili-lime seasoning like Tajín, optional
- Lime wedges for serving
Instructions
Preparation:
Preheat Oven:
- Preheat your oven to 500°F (260°C) with the pizza stone or steel inside. Let it heat for at least 30 minutes.
Roast the Corn:
- If using fresh corn, roast it in a hot skillet or grill pan until lightly charred. Cool and cut off the kernels.
Prep the Dough:
- Lightly flour your surface and stretch or roll the dough into a 10–12-inch circle. Let it rest for 5 minutes.
Assembly & Baking:
Add the Sauce:
- Brush olive oil evenly across the dough. Sprinkle minced garlic and sea salt over it.
Layer the Cheese:
- Add shredded mozzarella, followed by corn, sliced jalapeños, diced red onions, and crumbled cotija.
Bake:
- Transfer the pizza onto the hot stone/steel and bake for 10–12 minutes until the crust is golden and cheese bubbly.
Finish & Garnish:
- Remove from the oven. Sprinkle fresh cilantro, a dash of chili-lime seasoning (if using), and serve with lime wedges on the side.
Notes
- For even more flavor, char the corn over open flame if you have a gas stove.
- Swap cotija for goat cheese for a tangy variation.
- Want a smoky twist? Add a drizzle of chipotle crema after baking.
Tried this recipe?Let us know how it was!
