Elote Pizza
Street corn never had it so good. Everything you love about a Mexican street corn — charred, sweet kernels slicked with crema, dusted with cotija, and hit with a squeeze of lime — gets a wood-fired makeover on a blistered Festa crust.
Ingredients
- Ny style pizza dough ball
- Corn on the cob
- Kewpie mayonnaise
- Cotija cheese, crumbled
- Fresh cilantro leaves
- Tajín clásico
- 5 oz Shredded Mozzarella
- Lime
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Fire your Festa oven and bring it to 750–850°F.
💡 If you are using Neapolitan style dough, increase the heat to 850-950°F.
Step 2
Char the corn in the oven: Place the 2 ears of corn, husked directly on a pizza screen and slide it into the Festa oven. until the kernels are charred in spots and the corn is fragrant (2-3 minutes). Remove and let cool slightly, then slice the kernels off the cob.
Step 3
Stretch 20 oz. NY style pizza dough to 16" diameter. Bast crust with olive oil.
Step 4
Spread about 3 tbsp of the 5 total tablespoons of Kewpie mayonnaise across the stretched dough in a thin, even layer all the way to the edge — this is your base. Scatter 4-5 ounces low-moisture mozzarella, grated evenly over the mayo, then pile on the charred corn kernels.
Step 5
Launch the pizza onto the Festa oven. Bake for 4-5 minutes. Pull when the crust is puffed, blistered, and the cheese is fully melted and beginning to bubble.
Step 6
Straight out of the oven, drizzle the remaining tablespoons Kewpie mayonnaise lightly across the dressed pizza. Scatter 1.5 ounces cotija cheese, crumbled generously, squeeze 1/2 lime, juiced and zested over the top, and finish with 2 tablespoons fresh cilantro leaves, a dusting of 1 teaspoons Tajín clásico, a pinch of 1 pinch salt, and a pinch of lime zest (optional). Slice and serve immediately.
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