Elotes Pizza (Mexican street style corn pizza)
A simple vegetarian recipe with homemade pizza dough, crema, charred corn (elotes style), topped with cheese to make the best pizza recipe. Golden and melting cheese with crunchy spiced corn and crusty pizza bread.
Equipment
- Mixing bowls (large and small)
- Cling wrap
- Baking paper
- Baking steel/cast iron/baking tray/pizza stone
- Baking paper
- Spoons
- Sauté pan
Ingredients
- 1 homemade pizza dough recipe check notes
- 1/4 cup semolina
- 2 cups shredded mozarella
Crema
- 1/2 cup heavy cream
- 1 lemon juice
- 1 garlic cloves minced
- 1/2 tsp garlic powder
Elotes
- 1 cup canned corn drained
- 1 tbsp butter
- 3 garlic cloves
- 2 tbsp yogurt
- 2 tbsp cream cheese
- 2 tbsp crema from above
- 1/2 tsp cayenne powder
- 1/2 tsp paprika powder
- 1 tsp oregano
- 1/4 tsp black pepper powder
- Pinch of cumin powder
- Salt to taste
- 1 lime juice
To finish
- 1/4 cup Gouda/feta/cojita cheese
- 1 lime juice
- 3 tbsp fresh cilantro
Instructions
We start by making our pizza dough:
- Check out the recipe here. Once you leave the dough to proof for the 1st time (around 1 hour until doubled in volume or overnight in the fridge covered) we can get on with the rest of the components.
To make the crema:
- We need heavy cream, lime zest & juice, minced garlic and salt, stir this together until combined. It will get thicker and create a sour cream like flavor and consistency. You can make this the night before, cover and store it in the fridge as well.
To make the elotes:
- We drain the canned corn and empty the can into a saute pan. Ideally a large pan so the corn is evenly spread out. Cook this on high heat until it gets charred. We want color on the corn to create that smokey elotes flavor. This should take around 5-8 minutes.
- Add butter, lime juice, paprika powder, cayenne pepper powder, salt, black pepper powder, oregano, stir and transfer the corn to a bowl.
- Add the cream cheese, yogurt, 2 tbsp of the crema and stir well, set aside.
Assembly:
- Once the dough has doubled in volume, portion it into 3 pieces and form into balls. If the dough is sticky, add a little oil into your palms to hep the rolling. Cover the balls and let this rest for 30 minutes.
- Preheat the oven to the highest setting, place a pizza stone on the middle rack or a over turn a baking tray/cast iron pan. This helps make the pizza crusty and the dough fluffy.
- Shred your mozzarella cheese, gouda cheese, slice the limes, prepare the fresh cilantro and let us assemble.
- Place one of the pizza dough balls on a sheet of baking paper, drizzle a little olive oil on the dough and using your fingers, start stretching the dough out. Keep poking through the dough, maintaining a 1 inch edge around the dough. We are looking to create an 8/9 inch round. If the dough rips, pinch it back together, it is very forgiving.
- Add 2 tbsp of crema and spread it out, top with 1/4th cup elotes mixture and then the shredded mozzarella cheese. Using a pizza steel/large flat tray, transfer the pizza to the oven and bake for 14-15 minutes (this time will vary on how hot the oven is).
- Once golden and the the dough has a hollow sound when you knock it, its done, remove from the oven and top with gouda cheese/feta/cojita, squeeze lime juice and sprinkle over fresh cilantro.
- Repeat the process with the remaining dough. Serve hot with more cold crema.
Notes
- Check out my homemade pizza dough recipe here. You could use store bought pizza dough or pizza bread as well.
- Preheating the oven is ESSENTIAL to achieve the best pizza.
- Do not over bake the pizza or else the cheese will burn and the bottom will get too hard.