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; 1-2 Tbsp. choice of 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

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Elote Pizza

Recipe by Savory Spice Test Kitchen

Fusion

Global Cuisines

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 1-2 Tbsp. choice of seasoning:

Mexican Street Corn Seasoning

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, Savory Spice Granulated Garlic Powder 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 the dough reaches 10-12 inches, adding more flour to the bottom as needed.

Step 6 Baking Instructions: Preheat the oven to 500°F with a rack in the middle of the oven and place a sheet tray or pizza stone on the rack to preheat. Once heated, remove the sheet tray or pizza stone from the oven. Immediately transfer to the hot sheet tray or pizza stone. Brush the dough with the olive oil mixture. Spoon Mexican crema into the center of the pizza and spread to the edges, leaving about a ½ inch of space for the crust. Top with half of the queso Oaxaca, 1 cup grilled corn, crumbled cotija, sliced jalapenos, and Mexican Oregano. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling. Lightly drizzle with more crema, top with more Mexican Street Corn Seasoning, and chopped cilantro.

Step 7 Grilling Instructions: Preheat the grill on high to 500F and place prepped pizza toppings outside near the grill. Transfer the stretched dough onto the grill with either a pizza peel or a wood cutting board that's been dusted with flour. Brush regular olive oil on the crust. Close the grill cover and cook for 1-2 minutes. Flip the dough and brush with the olive oil mixture. Spoon Mexican crema into the center of the pizza and spread to the edges, leaving about a ½ inch of space for the crust. Top with half of the Queso Oaxaca, 1 cup grilled corn, crumbled cotija, sliced jalapenos, and Mexican Oregano. 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. Lightly drizzle with more crema, top with Mexican Street Corn Seasoning, and chopped cilantro.

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.