I am a HUGE pizza girl and this elote pizza may be one of my new favorite combinations. Enjoy roasted street corn with melty mozzarella and a plethora of delicious toppings that will have you saying YUM! I thought making this pizza would be harder, but in reality it is much easier than it looks!
For the dough, you can do either homemade or pre-made dough! I made mine from The Backyard Palate on TikTok! His recipe is is on his social media, but I will list it below! For store-bought dough, I LOVE Trader Joe’s pizza dough.
For the corn, first grill or sear it in a cast iron for that delicious roasted flavor. Let the corn cool then carefully cut off the cob. For your elote mixture, add to your roasted corn add 3 tbsp mayonnaise, 1/3 cup grated parmesan cheese, 2 tsp Tajin or chili lime seasoning, and a squeeze of lime juice.
For the pizza, spread out your dough and add a thin layer of your elote mix directly to the dough. Next, add cheese and top with another layer of corn. Add jalapeños. Bake on high 700F (if you have a pizza oven) for 3-5 minutes. If you have a regular oven, bake at 500F for 5-7 minutes or until the dough is golden brown on the outside and the cheese is melted. Bonus if you have a pizza stone, but it is not required!
For the toppings it is totally optional, I love pickled onions, cilantro, queso fresco and chipotle mayo! For the mayo, add 3-4 tbsp chipotle sauce from a can, 1/3 cup mayonnaise, and juice of 1/2 lime. Mix well. If you need to thin it out, then add more lime juice or water 1 tsp at a time
Dough (per The Backyard Palate)
Yield: 8 Fermented 9.5oz Dough Balls
Total Time: 24-72hrs
Pizza Style: Pizza Classica
27oz room temp water (98F)
2tsp active dry yeast
45oz bread flour
1/3c olive oil
4tsp sugar or honey
4 corn cobs
3 tbsp mayonnaise
1/3 cup grated parmesan cheese
2 tsp Tajin or chili lime seasoning
Squeeze of lime juice
3-4 tbsp chipotle sauce from a can
1/3 cup mayonnaise
juice of 1/2 lime
For your dough, if making homemade, add your water and yeast together. Let it bloom for 5 minutes. Slowly mix in your olive oil and flour. I do a spoonful of flour at a time. When it starts to thicken, add your sugar and lastly salt. Knead until the dough is a soft dough ball. Grease your bowl. Place in the fridge for 12-24 hours. Remove from fridge and measure out 9.5 oz balls. Set in separate oiled containers and place back in the fridge. They will continue to ferment and you will have about 8 perfect pizza doughs ready to go within the next several days!
If you do not want the hassle, using Trader Joe’s pizza dough works just as well. Just leave on the counter 30 minutes before baking.
Roast your corn then mix all of the corn ingredients together in a bowl. Place on your pizza and top with cheese. I like doing a thin layer of corn, then cheese, then more corn. Add optional jalapeño. Bake on high 700F (if you have a pizza oven) for 3-5 minutes. If you have a regular oven, bake at 500F for 5-7 minutes or until the dough is golden brown on the outside and the cheese is melted.
Top with any extra garnishes of your choosing and enjoy!