Street Corn Pizza
- Recommended Oven
- Dome, Arc XL, Arc, Tread, Roccbox
- Prep Time
- 15 minutes
- Cook Time
- 2-3 minutes
Ingredients
- Makes
- 1 pizza
Recommended Equipment
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Instructions
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Step 1
Preheat the Gozney to 400°C / 750°F. To build the pizza, stretch the dough to your desired size and top with the mozzarella and chorizo.
Step 2
2. Once your gozney is up to temperature, break your chorizo into chunks and cook for 5-10 minutes in a cast-iron pan until brown.
Step 3
While your chorizo is cooking season your corn by rolling it in tajin, salt and pepper.
Step 4
Once the chorizo is done, remove it from the pan and set aside. Place the corn cobs in the same cast-iron pan and cook for 5-10 minutes, rotating every few minutes until corn is fully cooked.
Step 5
Remove your corn from the heat and allow to cool for 5-10 minutes. Once cooled remove corn from the cob and mix with kewpie mayo, tajin, salt, pepper, and a squeeze of lime.
Step 6
To build the pizza, stretch the dough to your desired size and top with the mozzarella and chorizo.
Step 7
Once baked, top pizza with corn mixture, pickled jalapeños, pickled red onions, crumbled cotija cheese, drizzle with Mexican crema or sour cream, and finish with chopped cilantro and a squeeze of lime.
