Elote Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (or highest oven setting) with pizza stone or baking sheet inside. On a lightly floured surface, stretch or roll the pizza dough to a 12–14" round. Transfer to a piece of parchment paper or a lightly oiled pizza peel. Brush the outer 1/2" rim with 1 tbs olive oil to promote browning.

When sauce and toppings are ready, assemble the pizza: spread the tomatillo-white sauce evenly over the dough leaving the oiled rim, sprinkle an even layer of smoked mozzarella, distribute roasted corn, red onion slices, fresno chile slices, and optional shredded chicken. Dot or drizzle lime aioli over the top in lines or small spoonfuls.

Bake pizza directly on the preheated stone or baking sheet for 7–10 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly charred. Remove from oven.

Finish with crumbled cotija, chopped cilantro, and a squeeze of fresh lime. Slice and serve immediately with lime wedges.

Roast tomatillos and garlic: place halved tomatillos and garlic cloves (unpeeled) on a baking sheet. Broil or roast at 450°F for 10–12 minutes, turning once, until tomatillos are soft and slightly charred and garlic is softened. Let cool slightly and remove garlic from skins.

Blend sauce: in a blender or food processor, combine roasted tomatillos, peeled roasted garlic, sour cream, 1/4 cup mayonnaise, 2 tbs lime juice, 1 tsp salt, 1/2 tsp black pepper, 1 tsp olive oil, and 1/4 cup cilantro. Puree until smooth and creamy. Taste and adjust salt or lime as needed. Refrigerate until assembly (sauce can be made up to 2 days ahead).

Roast the corn

Heat a large skillet over medium-high heat. Add 1 tbs butter until foaming, then add the corn kernels. Cook, stirring occasionally, until kernels develop brown blistered spots, about 6–8 minutes. Stir in 1/2 tsp smoked paprika and 1/2 tsp salt, cook 30 seconds more. Remove from heat and let cool slightly.

Make lime aioli

Whisk together 1/4 cup mayonnaise, 1 tsp lime zest, 1 tbs lime juice, 1/2 tsp minced garlic, 1/4 tsp salt and a pinch (1/8 tsp) black pepper until smooth. Adjust acidity or salt to taste. Reserve 2–3 tbsp for drizzling after baking; use remaining aioli to dollop on pizza before slicing or for serving.

After baking, immediately sprinkle crumbled cotija evenly over the hot pizza so it slightly softens but retains texture. Scatter chopped cilantro and remaining red onion or fresno slices if desired for freshness.

Serve with lime wedges and additional lime aioli on the side. If adding cooked shredded chicken, warm it briefly in the skillet with a drizzle of oil (1 tsp) and a pinch of salt before distributing on the pizza in step: Assemble the pizza.