Mexican Inspired

Mexican Street Corn Pizza

This Mess Is Ours

Pizza meet elote, elote meet pizza. It's official, two of my favorite eats on the planet have come together to make one incredibly delicious summer treat, Grilled Mexican Street Corn Pizza.

 Ingredients for  Cilantro Pistachio Pesto 

01 Cilantro Leaves

02 Olive Oil 

03 Salted Pistachios

04 Fresh Lime Juice

05 Garlic Clove

06 Kosher Salt

Yeast Package
Thermometer
Jar
Dough
Flour Bag
Flour Bowl

 Ingredients for  Mexican Street Corn Pizza

01 Corn

02 Poblano Peppers

03 Thin Crust Pizza Dough

04 Red onion and Jalapeno, lime-pickled

05 Cotija Cheese

06 Olive Oil, Salt and Pepper

Yeast Package
Thermometer
Jar
Dough
Flour Bag
Flour Bowl

01

Make the Pesto Combine cilantro leaves, olive oil, pistachios, lime juice, garlic, and salt in a food processor and purée.   Make the Pickled Veggies Place onion and jalapeño slices in a glass with a lid. Add lime juice to the container, cover and shake. Allow pickle for 15 - 20 minutes.

02

Grill poblanos until blackened. Rub corn with olive oil and salt & pepper then grill corn. Transfer poblanos to a bowl to cool. Transfer corn to a cutting board to cool. Cut kernels from the cob. Rub off blackened poblano skins, remove stems and seeds, then cut into a small dice.

03

Preheat oven to 375°F. Place the crust's directly on the oven rack for 2 minutes. Remove from oven and spread pesto on each. Divide corn kernels, diced poblanos between flatbreads.  Top with pickled red onions and jalapeños to taste, then crumble cotija cheese over each pizza. Place back in the oven for 3 minutes.