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Equites Pizza

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Dinner, Main Course – American/Mexican
By Kelly Djalali – Serves: 2-4
Prep Time: 35 Minutes (includes the Esquites preparation time) – Cooking Time: 15 Minutes – Total Time: ~1 Hour

Esquites (Mexican Corn Salad) as a pizza topping with a Crema Mexicana base, queso fresco and Mexican chorizo; topped with cilantro and scallions.

Ingredients

  • 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

Instructions

1

Preheat oven to 450 degrees.

2

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.

3

Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.

4

Add more flour evenly on the peel and lay the dough on the peel.

5

Drizzle Crema Mexicana on dough (it helps to have the Crema in a squeeze bottle).

6

Top the Crema with almost all of the queso fresco.

7

Evenly dollop the Esquites corn salad over the pizza.

8

Sprinkle the cooked chorizo over the Esquites and top with remaining queso fresco.

9

Bake for 15 minutes or until the crust is golden.

10

When the pie comes out of the oven, drizzle more Crema Mexicana over the pizza and top with sliced scallions and chopped cilantro.