A True Mexican Pizza
There’s something pretty amazing about corn in all it’s summer glory, smothered in a creamy sauce, fresh herbs, cheese and butter, am I right? What is amazing on it’s own in this case translates itself to one brilliant pizza. If I’m honest, any pizza that also has loads of cilantro, cotija cheese, a squeeze of lime and sprinkling of chili salt is going to be my friend.
This recipe, found in the newly released, Revolutionary Pizza: Bold Pies That Will Change Your Life… And Dinner by Dimitri Syrkin-Nikolau of Chicago’s famed Dimo’s Pizza has kind of revolutionized the way I’m looking at pizza these days. The book full of unique and mind blowing recipes for pizzas named, “Vindaloo”, “Build Me Up, Butternut”, “Blueberry Chipotle Figs”, “Chicken N Waffles”, “Poutine” (OMG!!!) “Falafel” and “Rodeo Burger”, has some serious chops. Short of a visit to Chicago, I have every plan to immerse myself in the Dimo’s experience and think I’ll be making more than my fair share of these lovelies this summer.
The beauty of the book lies in it’s simple yet super creative use of toppings and is so approachable that anyone, regardless of your skill in the kitchen can make a pizza that leaves you gobsmacked at the first bite.
I strongly urge you to get your hands on it and get crackin in the kitchen this summer. Pizza is quite simply a food for all seasons, and if it’s too hot where you are to turn on your oven, move it on outside to the grill and get your grub on. The only trouble you’ll have is seriously choosing which of these pizzas to make first.
Elotes Pizza Recipe
- Dough Mixer
- Moist towel
- Pizza Peel
- Parchment paper
For the pizza dough:
- 1 Cup plus 1 tablespoon cold water
- 2 Teaspoon salt
- 2 Tablespoon sugar
- 1 Tablespoon extra virgin olive oil
- 2 Teaspoon active dry yeast
- 3½ Cup high-gluten flour
- Cornmeal and flour for rolling
For the topping:
- 4-5 ears of corn shucked and brushed with olive oil
- ½ Cup C. Mexican crema (sour cream)
- 2 Tablespoon 2 T. fresh lime juice
- 2 Bunches fresh cilantro (divided)
- 1 Teaspoon 1 tsp. chili salt
- ¼ Cup 1/4 C. shredded mozzarella cheese
- 3 Tablespoon 3 T. melted butter
- ¾ Cup 3/4 C. cotija cheese
- Prepare the dough first. In a mixer combine the water, salt, sugar and oil. Whisk together by hand. Add in the yeast and quickly whisk, then immediately add the flour. Mix a medium speed using a dough hook for 10 min. until dough ball forms.
- Add a small amount of additional flour if the dough is too sticky. Cut the dough into two equal sized portions and knead with your hands about 10 times to get out any air bubbles. Shape into a ball as you knead, the surface should be smooth.
- Set aside and cover it with a moist towel. Repeat with the other portion. Let rise for a minimum of 2 hours. They should rise to twice their original size. Use one of the portions to make the pizza and refrigerate, freeze or make another pizza with the remaining dough. Shape and stretch dough into a 12-14 inch round and place on a pizza peel lined with parchment. Preheat your oven with a pizza stone at 500 degrees, while making the toppings.
- Grill the corn until it blisters about 10-15 minutes total. Let cool and cut off the cob.
- In a food processor combine the creme, lime juice, 1 of the cilantro bunches and chili salt.
- Sprinkle the cheese over the pizza evenly then spread 1/4 to 1/2 of the sauce over the top depending on how saucy you like your pizza.
- Distribute the corn evenly. Carefully move the pizza from the peel to the preheated stone and bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
- Remove from the oven, drizzle over extra sauce and the melted butter. Scatter the remaining bunch of cilantro over the top, with the cotija cheese, more chili salt and an additional spritz of lime if you desire. Slice and serve.