Name: Elote Pizza
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 2 servings
Ingredients: 2, 9 oz. store-bought or homemade pizza doughs; 2 Tbsp. extra-virgin olive oil; 2 cups fire-roasted frozen corn or 4-5 cobs grilled and shelled; Choice of :; ½ cup Mexican crema, plus more for drizzling; 1 cup Queso Oaxaca, shredded; ½ cup cotija, crumbled; 1 jalapeno, thinly sliced; 2 Tbsp. fresh cilantro, roughly chopped

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Elote Pizza

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

All the bold, street food flavors you love on a pizza. Whether you throw it on the grill or bake it in the oven, this summer showstopper brings the flavor. Use store-bought dough, or try our Classic Pizza Dough recipe.

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Serves 2 servings

Prep Time 15 minutes

Cooking Time 30 minutes

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Ingredients

2, 9 oz. store-bought or homemade pizza doughs 2 Tbsp. extra-virgin olive oil

1 tsp. Roasted Granulated Garlic

½ tsp. Mexican Oregano, plus 1 tsp. for topping

2 cups fire-roasted frozen corn or 4-5 cobs grilled and shelled Choice of:

1-2 Tbsp. Mexican Street Corn Seasoning, or

1-2 Tbsp. Kicked-Up Mexican Street Corn Seasoning

½ cup Mexican crema, plus more for drizzling 1 cup Queso Oaxaca, shredded ½ cup cotija, crumbled 1 jalapeno, thinly sliced 2 Tbsp. fresh cilantro, roughly chopped

Directions

Step 1 Use either store-bought pizza crust. Or, prepare our Classic Pizza Dough recipe in advance.

Step 2 Prepare all the toppings.

Step 3 In a small bowl, combine the olive oil, Roasted Granulated Garlic, and Mexican Oregano.

Step 4 In a medium bowl, toss the corn with Mexican Street Corn Seasoning.

Step 5 When ready to make pizza, dust a clean work surface with flour and set a dough ball out. Dust with a bit more flour over top and gently poke down the dough with the tips of your fingers. Stretch out the dough until it reaches 10-12 inches, adding more flour to the bottom as needed.

Step 6
Baking instructions:

Step 7 Preheat the oven to 500°F while the dough is proofing. Set a rack in the middle of the oven and place an inverted sheet tray or pizza stone on the rack to preheat.

Step 8 Remove the sheet tray or pizza stone from the oven and set atop the stove. Once the dough is rolled out, immediately transfer to the hot sheet tray or pizza stone.

Step 9 Brush the dough with the olive oil mixture.

Step 10 Spoon Mexican crema into the center of the pizza and spread to the edges, leaving about a ½ inch of space for the crust.

Step 11 Top with half of the queso Oaxaca, 1 cup of the grilled corn, crumbled cotija, sliced jalapenos, and Mexican Oregano.

Step 12 Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling.

Step 13 Lightly drizzle with more crema, top with more Mexican Street Corn Seasoning, and chopped cilantro.

Step 14
Grilling instructions:

Step 15 Preheat the grill on high to 500F.

Step 16 Have pizza toppings prepped and ready to use outside, near the grill.

Step 17 Transfer the stretched dough onto the grill, preferably transferring it with a pizza peel or sliding it from a wood cutting board that's been dusted with flour.

Step 18 Brush regular olive oil over the top side. Close the grill cover and cook for 1-2 minutes.

Step 19 Flip the dough and brush with the olive oil mixture.

Step 20 Spoon Mexican crema into the center of the pizza and spread to the edges, leaving about a ½ inch of space for the crust.

Step 21 Top with half of the Queso Oaxaca, 1 cup of the grilled corn, crumbled cotija, sliced jalapenos, and Mexican Oregano.

Step 22 Close the grill and cook for another 4-5 minutes until the bottom side is crisped with dark grill marks and the cheeses are melted and bubbling.

Step 23 Lightly drizzle with more crema, top with Mexican Street Corn Seasoning, and chopped cilantro.

Step 24

Recipe Notes

Save time by using frozen fire-roasted corn—it’s packed with flavor and ready when you are. Adjust the cooking time accordingly if you have a high-temperature outdoor pizza oven.