Directions
1. Use either store-bought pizza crust. Or, prepare our Classic Pizza Dough recipe in advance.
2. Prepare all the toppings.
3. In a small bowl, combine the olive oil, Roasted Granulated Garlic, and Mexican Oregano.
4. In a medium bowl, toss the corn with Mexican Street Corn Seasoning.
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.
Baking instructions:
1. 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.
2. 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.
3. Brush the dough with the olive oil mixture.
4. Spoon Mexican crema into the center of the pizza and spread to the edges, leaving about a ½ inch of space for the crust.
5. Top with half of the queso Oaxaca, 1 cup of the grilled corn, crumbled cotija, sliced jalapenos, and Mexican Oregano.
6. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling.
7. Lightly drizzle with more crema, top with more Mexican Street Corn Seasoning, and chopped cilantro.
Grilling instructions:
1. Preheat the grill on high to 500F.
2. Have pizza toppings prepped and ready to use outside, near the grill.
3. 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.
4. Brush regular olive oil over the top side. Close the grill cover and cook for 1-2 minutes.
5. Flip the dough and brush with the olive oil mixture.
6. Spoon Mexican crema into the center of the pizza and spread to the edges, leaving about a ½ inch of space for the crust.
7. Top with half of the Queso Oaxaca, 1 cup of the grilled corn, crumbled cotija, sliced jalapenos, and Mexican Oregano.
8. 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.
9. Lightly drizzle with more crema, top with Mexican Street Corn Seasoning, and chopped cilantro.
