Name: Delucca Gaucho Pizza & Wine Planos Mexican Elote Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 each prepared pizza dough (store-bought or housemade); 1 tbs cornmeal or semolina (for dusting); 1 tbs olive oil (for brushing); 1.5 cups fresh sweet corn kernels (from about 2 medium ears) or thawed frozen; 1.5 cups housemade shredded mozzarella; 0.5 cups Mexican crema (see sauce component) or store-bought crema; 0.25 cups cotija or feta cheese, crumbled (optional for finishing); 0.25 cups fresh cilantro, roughly chopped; 2 each fresh lime wedges (for serving); 1 tsp chili powder or smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs butter; 1 tsp garlic, minced; 0.375 cups sour cream or Mexican crema; 0.125 cups mayonnaise; 1 tsp fresh lime juice; 0.125 tsp salt; 0.25 tsp ground chipotle or smoked paprika (optional, for smoky heat)

Method

Dough & Pizza Base

Preheat and prepare

Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet inside for at least 30 minutes. If using a pizza oven, follow manufacturer's preheat guidelines.

Shape dough

On a lightly floured surface dusted with cornmeal or semolina, stretch or roll the pizza dough into a 12-inch round (about 10–12 oz dough ball). Build a slight rim. Transfer dough to a pizza peel or inverted baking sheet dusted with cornmeal.

Brush crust

Lightly brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to encourage browning and keep toppings from making the edge soggy.

Mexican Crema Sauce (makes ~1/2 cup)

Make the crema: In a small bowl whisk together 3/8 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon fresh lime juice, 1/8 teaspoon salt and 1/4 teaspoon ground chipotle or smoked paprika until smooth. Taste and adjust lime/salt. Set aside. This will be used both before and after baking.

Corn & Toppings

Cook and season the corn

Heat a medium skillet over medium-high heat. Add 1 tablespoon butter and let melt. Add 1.5 cups corn kernels and 1 teaspoon minced garlic. Cook, stirring occasionally, until kernels are blistered and lightly charred in spots, about 5–7 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon chili powder or smoked paprika. Remove from heat and let cool slightly.

Assemble the pizza

Spread about 2 tablespoons of the prepared crema thinly and evenly over the pizza dough, leaving the oiled rim exposed. Scatter 1.5 cups shredded housemade mozzarella evenly over the crema. Distribute the blistered corn kernels over the cheese in an even layer. Drizzle another 1–2 tablespoons of crema in a light zigzag across the top if desired (reserve some crema for finishing if you want a fresh drizzle after baking).

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is blistered and golden and the cheese is melted and bubbly, 8–12 minutes depending on oven and stone. Rotate once halfway through for even browning.

Finish and garnish

Remove pizza from oven. Immediately sprinkle 1/4 cup crumbled cotija (or feta) over the hot pizza. Scatter 1/4 cup chopped fresh cilantro across the top. Lightly dust with an additional 1/4–1/2 teaspoon chili powder or smoked paprika for color. Squeeze fresh lime wedges over the pizza to taste and cut into 6–8 slices.