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Elotes Pizza Recipe image

Elotes Pizza Recipe

Total Time 1 hr 30 mins
Course Main Course
Cuisine Mexican
Servings 1
Calories 200 kcal

Equipment

  • Dough Mixer
  • Moist towel
  • Pizza Peel
  • Parchment paper
  • Oven

Ingredients
  

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
  • 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

Instructions
 

Dough Instructions

  • 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.

Pizza Instructions

  • 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.