• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 12

    Fresh Corn and Cotija Cheese Pizza

    A combination of fresh summer corn, sweet basil and tangy cotija cheese, this pizza embodies all the flavors of a Mexican summer.

    Olive Oil
    ears of corn, kernels cut off, about ¾ cup
    fine sea salt
    thinly sliced onion
    1 1/2
    cotija cheese
    minced basil
    Heat a grill to medium heat. In a medium frying pan, heat olive oil over medium-high heat. Add corn and fry until cooked through and slightly brown, about 8 minutes. Sprinkle with salt and set aside.
    Slowly and carefully stretch each dough ball into a 12-inch round (or puzzle piece or US state…). Stack on well-floured sheets of wax paper.
    When your fire and grate are ready you should be able to hold your hand over about 3 inches above the grate for 3 to 4 seconds. Transfer thinned dough onto oiled grill grate one at a time. Let cook for 1 minute. Using a metal spatula, flip pizza on top other side.
    Layer toppings on pizza crust – about one-third of the sliced onions, cooked corn, cheese, and basil. Tent or close grill cover, allowing to cook for 4 to 5 minutes or until cheese is melted.
    Transfer to a baking sheet or cutting board, cut and serve immediately. Alternatively, you can keep pizzas warm on a cooler part of the grill or in an oven set at 200 degrees until ready to serve.

    The base number of servings for this recipe is 12

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