Maíz picante
Pizza estilo Bar de 40 cm (16 in). Pizza contemporánea con maíz amarillo, cebolla en rodajas, jalapeño en escabeche, queso mozzarella, provolone y parmesano. Servida con crema agria, hojas frescas de cilantro y un toque de miel picante intensa.
Course: Pizzas
Ingredients
- 0.45 kg Pizza dough
- q.s. Wheat semolina
- 0.3 kg Grated Whole Milk Mozzarella
- 0.5 pc Julienne red onion
- 2 pcs Roasted and shelled yellow corn
- q.s. Pickled red jalapeño
- 0.1 kg Cubed Provolone
- q.s. Sea salt
- 0.1 L Sour cream
- q.s. Parmesan wedge
- q.s. Fresh chopped cilantro
- q.s. Mike's Hot Honey Extra Hot
Directions
- Preheat the stone oven to 350°C.
- Stretch the dough with semolina to a 40 cm (16") diameter.
- Perforate the dough with a perforating roller or fork.
- Place the dough on a 40 cm (16") pizza screen.
- Add Mozzarella to the pizza and spread it to the edge, covering the crust.
- Place the ingredients in the following order: onion, corn, jalapeño, and Provolone.
- Season the pizza and place it in the oven.
- Allow the pizza to cook for approximately 5 minutes and remove the screen to cook directly on the stone.
- Remove the pizza from the oven once the cheese is gratinéed and the bottom of the crust is golden.
- Present the pizza with sour cream, Parmesan
