Elote Mexican Corn Pizza
Ingredients
- 2 Cups Water, warm
- 1 Tablespoon Yeast
- 1 Tablespoon Salt
- 2 Teaspoons Sugar
- 5 Cups Flour, divided
Pizza Toppings
- 1-2 Ears Corn, grilled, kernels sliced off
- 1 Cup Mexican Crema *
- Cheese to taste, Mexican style shredded
- 1 Teaspoon Chili Powder
- 1/2 Cup Cotija Cheese, crumbled
- Fresh Cilantro
- 3 Bacon , sliced cooked and chopped, *if desired
Instructions
- Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.
- Add 2 ½ cups flour with the yeast which has bubbled and mix well in Kitchen Aid or with a dough hook. Add additional 2 ½ cups flour and salt, knead until smooth.
- Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.
- Remove dough from bowl and add more flour as needed (a little at a time) so it's not as sticky but only add as needed. Press the dough into a circle and brush one side with olive oil.
- Heat a grill to 500 degrees and put the oiled side down. Brush the top with more oil. Flip the dough as soon as marks appear and spread with crema to taste, cheese, grilled corn, and cotija.
- Close the grill and cook until gooey and golden on the crust. Sprinkle with bacon, chili powder and cilantro and serve!
Notes
Mexican crema is like a watered down sour cream and can be found by the meat department in the Mexican ingredients.
Corn pizza will keep for up to 5 days in the refrigerator. Cover will with plastic wrap.
Nutrition
Calories: 322kcal