Street Corn Pizza from Gozney

Ingredients

Makes: 1 pizza

275g/9.7oz sourdough pizza dough ball
A dusting of semolina flour
2 oz mozzarella
1½ oz chorizo
2 small corn cob, broken into halves
1 tbsp kewpie mayo
½ tsp tajin seasoning
A pinch of salt and pepper
A squeeze of fresh lime
4–5 pickled jalapeño slices
1 tbsp pickled red onion
½ oz cotija cheese, crumbled
1 tbsp Mexican crema or sour cream
1 tbsp chopped fresh cilantro / coriander

Step 1

Preheat the Gozney to 400°C / 750°F. To build the pizza, stretch the dough to your desired size and top with the mozzarella and chorizo.

Step 2

2. Once your gozney is up to temperature, break your chorizo into chunks and cook for 5-10 minutes in a cast-iron pan until brown.

Step 3

While your chorizo is cooking season your corn by rolling it in tajin, salt and pepper.

Step 4

Once the chorizo is done, remove it from the pan and set aside. Place the corn cobs in the same cast-iron pan and cook for 5-10 minutes, rotating every few minutes until corn is fully cooked.

Step 5

Remove your corn from the heat and allow to cool for 5-10 minutes. Once cooled remove corn from the cob and mix with kewpie mayo, tajin, salt, pepper, and a squeeze of lime.

Step 6

To build the pizza, stretch the dough to your desired size and top with the mozzarella and chorizo.

Step 7

Once baked, top pizza with corn mixture, pickled jalapeños, pickled red onions, crumbled cotija cheese, drizzle with Mexican crema or sour cream, and finish with chopped cilantro and a squeeze of lime.

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Street Corn Pizza from Gozney

Street Corn Pizza from Gozney

Ingredients

Step 1

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Step 5

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Step 7

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