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Wood fired elote pizza

Wood-Fired Elote Street Corn Pizza

Believe it or not, corn is a very common topping on pizza around the world - except for the United States. What better way to introduce corn on pizza than with a Mexican street food staple that no normal human would refuse: elote. And all of the flavors work exceptionally well on pizza dough.
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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Prep Time: 15 minutes
Cook Time: 2 minutes
Proof: 1 day
Servings: 1 12"-13" Pizza

Equipment

Ingredients

  • 1 270g Neapolitan pizza dough ball
  • 1/4 cup Crème fraîche Sub with sour cream
  • 3 oz Whole milk mozzarella
  • 3 oz Feta or Cotija cheese crumbled
  • 1 ear Corn Grilled, then cut off the cob

Spicy Kewpie

  • 1/2 cup Kewpie mayo
  • 2 tbsp Sriracha

Cilantro Sauce

  • 1 bunch (~4oz) Cilantro Some stems are perfectly fine to include
  • 1/3 cup Olive oil Extra virgin
  • 3 tbsp Sour cream Adds a very slight creaminess to the sauce while thickening it
  • 1 Garlic clove
  • 1/2 Lime Juiced
  • Salt To taste

Instructions

Lime Crema

  • In a bowl, whisk in the juice of one half of a lime with the crème fraîche. Add a pinch of sea salt to taste.

Spicy Kewpie

  • In a separate small bowl, mix kewpie with sririacha. Pour into a squeezable bottle.

Cilantro Sauce

  • Add all incredients to a food processor. Blend on high until smooth, about 1 minute. Pour into a squeezable bottle.

Pizza Time

  • Flatten and stretch dough into a 12-13" pie. Holding it up to a window, you should be able to see light through the dough if it's stretched enough.
  • Prepare your pizza by spooning lime crema onto stretched dough and then sprinkling feta. Starting from the outside and moving inward, spread a light even layer of mozzarella. Add grilled corn.
  • Preheat your Ooni (or other outdoor pizza oven) for at least 30 minutes. The oven should reach near 900F in this time. Using a pizza peel, place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed.
  • Remove pizza from oven and place on wire rack to cool for 2 minutes. Using your two squeeze bottles (or a spoon to drizzle), drizzle the cilantro sauce and spicy kewpie across the pizza. Slice and serve.

Notes

This is a Neapolitan recipe that uses 00 flour, so high heat is a must; home ovens are insufficient. Be sure to preheat an outdoor pizza oven to 900F before cooking. If you only have a home oven and pizza steel/stone, check out our NY Style recipe which works great with this.