Elote Pizza
Elote Pizza

Elote Pizza

Level: Medium | Prep Time: 15 minutes | Cook Time: 15-18 minutes | Serves: 12-inch pizza

A cheesy, Mexican-inspired pizza topped with grilled corn, queso fresco, cotija, fresh cilantro, and Pasolivo Chili Crunch. Caramelized Onion Olive Oil adds a rich, savory finish, while fresh lime brings everything together.

Ingredients

  • 1 package premade pizza dough
  • 2 tablespoons Pasolivo Caramelized Onion Olive Oil, divided
  • 1 cup grilled or roasted corn kernels, fresh or frozen
  • 1 cup shredded mozzarella cheese
  • ½ cup crumbled queso fresco
  • ¼ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro
  • 1–2 tablespoons Pasolivo Chili Crunch Set, premixed to desired consistency
  • 1 lime, cut into wedges

Preparations

  1. Preheat oven to 420°F. If using a pizza stone, place it in the oven while it preheats.
  2. Stretch and roll the pizza dough into a 12-inch circle. Place on a parchment-lined baking sheet.
  3. Brush 1 tablespoon Pasolivo Caramelized Onion Olive Oil evenly over the dough, leaving about a 1-inch border around the edge for the crust.
  4. Sprinkle mozzarella evenly over the dough, then top with the corn.
  5. Bake for 15–18 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  6. Remove the pizza from the oven. Sprinkle the queso fresco, cotija, cilantro, and Pasolivo Chili Crunch evenly over the top.
  7. Brush the crust with the remaining 1 tablespoon Pasolivo Caramelized Onion Olive Oil, then drizzle any remaining oil lightly over the pizza.
  8. Finish with a squeeze of fresh lime juice. Slice and serve immediately.
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