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Chili Lime Chicken Street Corn Pizza

A crispy, charred-corn and chili-lime chicken pizza with a tangy lime crema and cotija finish.
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Servings: 4 servings

Ingredients

  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • flour and coarse cornmeal for dusting
  • 3 to 4 ears corn grilled or roasted, kernels cut from cob
  • 1/3 cup mayonnaise
  • 2 cups shredded mozzarella or Italian blend cheese
  • 1 cup cooked chicken shredded or cubed
  • 1 tablespoon Tajín (chili lime seasoning) plus extra for topping
  • 1 jalapeño pepper thinly sliced
  • 1/4 cup crumbled cotija cheese
  • fresh cilantro for topping
  • fresh lime wedges for spritzing
  • 1/2 cup sour cream
  • 1 teaspoon freshly grated lime zest
  • 2 tablespoons fresh lime juice
  • kosher salt to taste

Instructions

  • In a large bowl, mix warm water, active dry yeast, honey and 1 tablespoon olive oil; stir and let sit until foamy, about 10 minutes.
  • Add 2 1/2 cups all-purpose flour and 1 teaspoon salt; stir until a sticky dough forms. Transfer to a floured surface and knead in up to 1/2 cup additional flour until smooth and elastic, a few minutes.
  • Rub the large bowl with a little olive oil, return the dough, turn to coat, cover with a towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.
  • Meanwhile, grill or roast 3 to 4 ears of corn until charred; let cool and cut the kernels from the cob.
  • Make the lime crema by whisking together 1/2 cup sour cream, 1 teaspoon lime zest, 2 tablespoons lime juice, and a pinch of kosher salt; set aside.
  • Preheat oven to 450°F (232°C). Dust a 10x15 inch baking sheet with flour or coarse cornmeal.
  • Punch down the risen dough and roll or stretch it to fit the prepared 10x15 sheet.
  • Spread 1/3 cup mayonnaise evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded mozzarella or Italian cheese over the mayo.
  • Toss the cooked chicken with 1 tablespoon Tajín until well coated, then distribute the chicken over the cheese. Scatter the grilled corn kernels and top with thinly sliced jalapeño.
  • Bake on the sheet for 15 to 20 minutes, until the crust is golden and the cheese is melted and bubbly.
  • Remove from oven and let cool a few minutes. Sprinkle with 1/4 cup crumbled cotija, chopped fresh cilantro, and additional Tajín if desired. Spritz with fresh lime and dollop lime crema before serving.

Equipment

  • Large Bowl
  • Measuring Cups and Spoons
  • rolling pin or hands
  • 10x15 inch baking sheet
  • grill or broiler (for corn)
  • Knife and cutting board
  • Spoon or Spatula

Notes

  • Warm water should be about 100–110°F for yeast activation.
  • Use charred corn for the best smoky flavor.
  • You can use leftover cooked chicken or rotisserie chicken.
  • Adjust jalapeño amount to control heat.
  • Dust the baking sheet to prevent sticking.