Sicilian Hot Corn Pizza
Lacey and crispy cheese crusted pizza with roasted sweet yellow corn, shaved red onion, sweet pickled red jalapeño, lime crema, cilantro, Mike’s Hot Honey, low-moisture Afino by Grande Mozzarella, Afino by Grande Ricotta Sopraffina® and cotija.
Course: Pizzas
Products used: Ricotta
Ingredients
- Electric or gas deck oven
- 12 x 12 Sicilian Lloyd’s pan
- 12” tongs for pizza pan
- Offset 6” spatula
- 14" round pizza pan for slicing and serving
- 6” pizza wheel for cutting
- Bowl for flour
- Dough box
- Spatula for pulling dough from box
- Bench knife
- Squeeze bottle for oil
- Squeeze bottle for crema
- 6th pan for corn
- 9th pan for onion
- 9th pan for jalapeño
- 6th pan for cilantro
- Pastry bag for ricotta
- 9th pan for sea salt
- Turning peel for pizza
- 14” round pizza screen
Directions
- Lightly oil a 12×12 Sicilian pan
- Dust semolina on pizza dough and roughly press into a square shape
- Lay pizza dough in oiled pan and press by dimpling
- Press pizza dough into the corners of the pan and allow the tension to release
- Cover dough with aluminum foil
- Bake dough at 700°F for 6 minutes or until fully cooked and risen
- Cover pizza pan with sliced Afino by Grande Mozzarella and allow to cook until lightly golden brown
- Apply toppings in the following order – crema, red onion, corn, jalapeño, Afino by Grande Ricotta Sopraffina®, sea salt
- Cook pizza with toppings until edges are golden and crispy
- Remove pizza from pan and ensure bottom is golden brown, cook pizza directly on floor if further cooking is needed
- Slice into 3×3 (9 ea, 4×4 in slices)
- Dress sliced pizza in the following order – crema, cilantro, cotija, Mike’s Hot Honey
