One day Brett and I grilled up some corn at my family’s barbecue and ate it smothered in a Mexican cream Cojita cheese sauce topped with lime and ancho chili powder (think of Nacho Libre). We were excited for my family to try it, since it was one of our favorite summer dishes, so we made a lot of it. Most of them loved it, but of course we had plenty left over.
“Throw it out,” says my vegan mom.
This stuff was too good to throw out, and I knew there was some way for us to use it. So, I packed it up, took it home, and put it in our fridge.
The next day, looking in the fridge to decide what to eat, I saw that little bowl of sauce and an image of a grilled corn pizza popped into my head. I shared the idea with Brett and something in his eyes told me he was looking at a similar pizza in his head and then, in his mouth, and he looked back at me with a giddy smile on his face.
So we made it.
I whipped out the usual pizza dough we use while Brett conjured up the toppings–sautéed sweet corn kernels, finely chopped Sopressata Italian pepperoni, and green onions.
Let’s just say when we took a bite, we looked at each other for a moment, looked back at the pizza, and kept eating until it was gone. No words needed.
Of course no homemade pizza is created equal and we add different things each time, but here is a rough recipe of our new favorite pizza:
*makes 1 medium pizza
1 Tbsp mayonnaise
1/4 cup Mexican crema
1/4 cup Cojita cheese (crumbled)
1/4 teaspoon ancho chili powder
1/2 teaspoon garlic clove (minced/crushed)
1 tbs finely chopped cilantro
2 Tbs salted butter
1/4 cup sweet corn kernels
1/4 cup finely chopped Sopresseta Italian pepperoni
1/4 cup finely chopped green onions
1 Tbs parmesan cheese
Pinch of the following:
red pepper flakes
Dough (See pizza dough recipe)
1/2 cup of warm watter
1/2 tsp sugar
1/2 tsp yeast
2 Tbs Olive oil
1 1/4 cups of flour
1/2 tsp salt
1. Preheat the oven to as hot as it can go (550° F)
2. Make sure the water is lukewarm and stir in the sugar and the yeast. Let it sit while you mix together the and salt in a separate bowl. Then add oil and yeast mixture and stir until the dough is no longer sticking on the edges. knead for a few minutes, cover, and set aside.
3. Mix together all the ingredients for the cream sauce and set it aside. (order doesn’t matter). 4. As for the topping, place the butter in a skillet and sauté until melted and brown. Then add the corn and Sopresseta and cook till warmed through (about 3 minutes). Stir in the onions and add the remaining seasonings and sauté for a couple more minutes.
5. Roll out the dough into a medium-sized pizza, spread the cream, add the topping, and stick it in the oven (we like to spread more olive oil on the base, but it’s optional).
6. Let it cook for 6-8 minutes, but watch it closely because every oven is different. Make sure no air bubbles get caught into the dough and make the whole thing blow up like a balloon (that may have happened to us once…). Take it out when the crust is golden brown.