If you've never had Mexican-style street corn, you're missing out! This pizza is loaded with flavor, the corn makes it pop in your mouth, the 2 kinds of cheeses have different textures which is fantastic and the chili powder and lime on top seal the deal. It's the perfect thing to make when corn is at the peak of its season.
Technique tip: Make sure your pizza dough is at room temp before you try and form it. Otherwise it just tenses back up. Room temp dough is easy to mold into whatever shape you want.
Swap option: I take some help from the store and use store-bought pizza dough, but you could make it yourself! If you want to swap out the cilantro for another herb this would be just as excellent with chives or basil. And if you really want to up the ante on the heat, you could chop up some chipotles in adobo and mix that with the olive oil for the base of the pizza.
Preheat the oven to 475°F. Lightly flour a rimless baking sheet or pizza peel.2.
On a clean, floured surface, shape the dough into 2 medium rounds. Let the dough sit for 5 minutes, then re-form it to make sure it's as big as you'd like it to be. Place the dough on the prepared baking sheet or pizza peel.3.
Spread the oil over the top of each pizza and sprinkle with the garlic. Top the pizzas with the mozzarella, almost all of the cotija (reserve a little for garnish), and the corn. Season with salt and pepper.4.
Transfer the pizzas to the oven and bake for 10-12 minutes, until the cheese is fully melted and the crust is golden brown. Remove from the oven, season with salt and pepper, and top with the chili powder and cilantro. Sprinkle with the red pepper flakes and the remaining cotija cheese and serve with lime wedges to squeeze on top.
Recipe excerpted from "What's Gaby Cooking: Everyday California Food" by Gaby Dalkin. Published by Abrams Books © 2018.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.