Pizza with Corn and Chili
Courtesy of Alex Sherry, owner, Makja Pizzeria + Bakery in Sacramento, CA.
Ingredients
- 1 pound store-bought pizza dough ball
- 1 ear fresh corn, corn kernel removed
- 1 poblano chili, deseeded and diced
- 1/4 small red onion, thinly sliced
- 9 ounces mozzarella cheese , shredded and divided
- 4 ounces feta cheese
- 1 lime
- olive oil, for brushing
- 1 small bunch cilantro
Instructions
- Preheat oven to 500 degrees F.
- Spread and flatten pizza dough out until it’s 14 inches in diameter. Layer 8 ounces of mozzarella on dough.
- On top of cheese, add red onion, poblano chile, and corn kernels. Crumble feta and layer atop vegetables, then add rest of mozzarella on top.
- Bake until golden brown, about 10 minutes. Cut into slices. Brush with olive oil, and garnish with cilantro and lime as desired.
