Description
A delicious street corn pizza featuring a blend of Mexican cheeses and a touch of jalapeño for a mild kick.
Ingredients
Scale
- 1 ball pizza dough
- 1/2 cup Mexican cheese blend
- 1/4 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1-2 jalapeño peppers, thinly sliced (seeds removed for less heat)
- 2 tablespoons chopped fresh cilantro
- Optional: Pinch of cayenne pepper for extra heat
Instructions
- Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to preheat.
- Stretch or roll out your pizza dough to your desired thickness and shape on a lightly floured surface.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and cumin until smooth. This is your creamy corn sauce.
- Spread the sauce evenly over the pizza dough, leaving a small border for the crust.
- Sprinkle the Mexican cheese blend and cotija cheese over the sauce.
- Distribute the corn kernels and sliced jalapeños over the cheese.
- Carefully transfer the pizza to the preheated oven or pizza stone.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven and sprinkle with fresh cilantro.
- Slice and serve immediately.
Notes
- For a spicier pizza, leave some of the jalapeño seeds in.
- You can grill the corn first for a smoky flavor.
- If you don’t have Mexican cheese blend, a mix of cheddar and Monterey Jack works well.
- Add a drizzle of hot sauce before serving if you like extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice