Hot Corn
Bar Pie style 40 cm (16″). Contemporary pizza with yellow corn, sliced onion, pickled jalapeño, Mozzarella, Provolone, and Parmesan cheese. Presented with sour cream, cilantro, and extra hot honey.
Hot Corn
Bar Pie style 40 cm (16″). Contemporary pizza with yellow corn, sliced onion, pickled jalapeño, Mozzarella, Provolone, and Parmesan cheese. Presented with sour cream, cilantro, and extra hot honey.
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
