Hello! Welcome to this week’s Pizza and a Movie. Today we have a pizza that is a bit of a mashup, really. I have done Mexican-style pizzas with chorizo and corn before, but this pizza is on a whole other level. Remember the Esquites we made earlier this week? Well, I was enjoying that salad when an idea struck. Put the Esquites on pizza. YES! How on earth could that not be delicious? This idea is not surprising in the Djalali house, really. I am always thinking about what to put on a pizza, so Esquites Pizza was born. Today’s movie is a silly summertime romp; it’s a buddy movie, with adventure, friendship, love and…culottes. Let’s get right to it!
We are out at the wood fired oven today, but it was a quick shoot because a thunderstorm was looming. Something about standing around with long metal utensils while thunder rumbled in the distance had me feeling very uneasy. Lol. So here we go: I have Mexican chorizo that I cooked earlier in the day; I have Crema Mexicana for the base and as a garnish; we have leftover Esquites and queso fresco. To finish the pizza after it’s baked, we have sliced scallions and chopped cilantro.
I poured the Crema Mexicana in a squeeze bottle, which makes it a lot easier since it is such a loose cream sauce. Squeeze a good amount of the Crema on first; then a generous amount of crumbled queso fresco, which is a very mild cheese that is on the drier side, but it melts beautifully.
I had quite a bit of Esquites leftover, about 1 cup. And then I have about 8.5 ounces of cooked Mexican chorizo. I topped the chorizo layer with a little more queso fresco. And this pizza is ready for the oven.
Into the Wood Oven!
In your home oven, preheated to 450 degrees, bake the pizza for about 15 minutes, or until the crust is golden and the cheese is melted.
When the pizza comes out of the oven, drizzle on some more Crema Mexicana and top with sliced scallions and chopped cilantro – use as much or as little as you like.
The pizza base and finishing garnishes echo the flavors in the Esquites. The addition of Mexican chorizo adds even more savory flavor and a little spiciness. The Crema Mexicana drizzle at the end cools it down a bit with its tangy flavor. I think this pie could stand on its own without the chorizo if you want to go vegetarian. It has so much flavor going on, and it all works together beautifully.
Movie Night: Barb and Star Go to Vista Del Mar
We we have our Esquites Pizza ready, so let’s get to the movie! Barb and Star Go to Vista Del Mar is silly with a capital S. Kristen Wiig and Annie Mumolo co-wrote and star as Barb (Mumolo) and Star (Wiig). This is their first film as co-writers since Bridesmaids. Many of the reviews I read likened this movie to Airplane! and Top Secret – for its absurdity and mixing of genres. I definitely get those comparisons, and I’d like to throw in in one more, Austin Powers. Barb and Star… is more like Austin Powers, in my opinion because of its colorful palette, music, and its super villain.
Best friends Barb and Star are two gals from Nebraska who set out on a Florida vacation. Ready to let loose and do exciting new things like snorkeling and riding a banana boat, they get more than they bargained for when they are caught up in the super villain’s scheme to unleash a hoard of killer mosquitos on the town. Throw in a romance, a test of Barb and Star’s friendship, a few musical numbers, fashion culottes and you’ve got the recipe for a wacky, unexpected adventure. This is not a serious movie in the sense that it absolutely does not take itself seriously, and neither should the viewer. It’s pure fun.
Thank you so much for joining me today for Pizza and a Movie! I hope you watch Barb and Star Go to Vista Del Mar, it is truly good. And definitely make Esquites Pizza! If I had a pizzeria, this one would be on the menu – it’s that special. Give me a follow on facebook and Instagram, you can follow me on Pinterest for easy recipe pinning. Take care and be well, everyone! xo Kelly
Esquites (Mexican Corn Salad) as a pizza topping with a Crema Mexicana base, queso fresco and Mexican chorizo; topped with cilantro and scallions.
- 1 Prepared Pizza Dough
- 1/4 cup Crema Mexicana, divided
- 1/2 cup Queso Fresco
- 1-1.5 cups Esquites Corn Salad
- 8.5 oz. Mexican Chorizo, cooked
- 1-2 Scallions, thinly sliced
- 1/2 bunch Cilantro, chopped
Preheat oven to 450 degrees.
On a floured pizza peel, dust the dough with flour and create a crust around the perimeter of the dough and flatten down the center.
Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.
Add more flour evenly on the peel and lay the dough on the peel.
Drizzle Crema Mexicana on dough (it helps to have the Crema in a squeeze bottle).
Top the Crema with almost all of the queso fresco.
Evenly dollop the Esquites corn salad over the pizza.
Sprinkle the cooked chorizo over the Esquites and top with remaining queso fresco.
Bake for 15 minutes or until the crust is golden.
When the pie comes out of the oven, drizzle more Crema Mexicana over the pizza and top with sliced scallions and chopped cilantro.