Everyone loves pizza. But no one loves corn as much as I do… I love corn bread. Corn on the cob. There’s a story that I will never stop telling about corn pudding (pronounced corn puddin’). But when you say corn and pizza in the same sentence, then we’re really in business.
Hear me out! This pizza has chimichurri sauce, roasted corn and roasted peppers, and the crust is probably the best pizza crust I’ve ever had. A friend of mine tipped me off that Cook’s Illustrated has the best method. Here’s a video on how to do it. If you don’t have a pizza stone, like me, you can just flip over a baking sheet and heat it in the oven like you would a stone.
My friend Paige came to help me with this recipe and we taste tested a couple versions. We tried olive oil as a base for the first one, which made the pizza a little soggy. But when we did no sauce and a drizzle of chimichurri at the end, that worked really well. We never tried the sauce as a base, but I think it would work… If you try it, let me know how it turns out!
I made this dough yesterday afternoon, hence the lack of pictures. But seriously, watch that short video. I learned some things about technique I didn’t know!
The dough takes some forethought. It needs to sit in the refrigerator for at least 24 hours but up to 3 days, so maybe Sunday night, make some dough in your food processor and then Monday or Tuesday, you can have pizza for dinner!
An hour before you want to cook the pizza, take the dough out, divide into two balls of dough, place onto an oiled baking sheet and cover with saran wrap. Then preheat your oven to its highest temperature (preferably 500 F). Place your pizza stone or baking sheet in there to heat up as well.
While that’s working, you’ll make your Chimichurri and roast your veggies. Chimichurri is super easy! And my friend Paige said it’s like a Mexican Pesto. It’s mostly cilantro, but also garlic, vinegar, olive oil, salt and pepper. Just throw the cilantro in there stems and all. Why doesn’t anyone use the stems?! They’re great!
Blend it until it’s pureed, oily and delicious!
I roasted these peppers on the gas stove top. Then I put them in a covered bowl for about ten minutes. I dunked them in an ice bath and pulled off the skins. I don’t really understand the ice bath part… but I used to work at Chuys and we always did this when peeling chiles, so I assume it’s conventional to do this.
After the pizza dough has rested an hour, you’ll cover the top and bottom in flour. Dust a piece of parchment with some flour. Flatten the dough with your hands into an 8 inch disk. Then stretch the dough out from the center into a larger 12 inch pie with the edges a bit thicker than the center.
Then come the toppings! This pie has no sauce, just a drizzle of Chimichurri at the end. Shred some fresh mozzarella on top of the pie. I melted some butter and paprika to put on the corn. Then I roasted the chiles over the gas flame. You can also broil the peppers if you don’t have a gas stove.
MEXICAN CORN PIZZA WITH CHIMICHURRI RECIPE
dough recipe from Cooks Illustrated, Chimichurri and pizza recipe are original
Makes two 12 inch pizzas
For the dough:
3 cups bread flour
2 tsp sugar
1/2 tsp rapid rise yeast
1 1/3 cups ice cold water
1 tbsp vegetable oil
1 1/2 tsp salt
In a food processor with a metal blade, mix the bread flour, sugar, and yeast for two seconds. With the food processor running, add the water through the feed tube. Process until just combined but there is no remaining dry flour (about ten seconds). Add oil and salt and continue to mix for another 30 seconds. Remove dough from mixer and knead on lightly oiled countertop for one minute until elastic. Form into a tight ball and place in a lightly oiled bowl. Cover tightly with plastic wrap and refrigerate at least 24 hours and up to three days.
One hour before baking, preheat oven to 500 degrees F or highest oven setting. Place a baking sheet upside down in oven while oven is heating.
For the Chimichurri Sauce:
3/4 of a bunch of cilantro with stalks
1 tbsp red wine vinegar
1 clove garlic
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
squeeze of lime
Place cilantro stalks and all in the food processor with the other ingredients except oil. While food processor is blending, add the oil through the feed tube. Blend until pureed.
For the Pizza:
2 balls of dough from recipe above
1/2 cup chimichurri sauce from recipe above
4 ounces of fresh mozzarella or mexican cotija cheese
4 ounces of feta cheese
2 ears of corn, shucked
1 red bell pepper
1 anaheim chile
1 tsp paprika
1 tsp butter
1. Turn broiler on high. On a baking sheet, place the peppers on the top rack of the oven, turning every couple minutes as they char. But do not keep your oven door open. You want nice blackened peppers. Once the peppers are thoroughly charred, place them in a bowl and cover with plastic wrap or a lid. Let sit for ten minutes. Run cold water into a large bowl and add a cup of ice. Add the peppers to the cold water and remove the charred skins from the peppers in the ice bath. Halve peppers, remove the seeds and dice the peppers. Set aside.
2. One hour before baking pizza, preheat oven to 500 F. Place a baking sheet in the oven upside down about 5 inches from the top of the oven while oven is heating.
3. Divide dough into two equal pieces with a knife. Roll each piece into a tight ball. Place on a well oiled baking sheet 3 inches apart. Cover the dough with plastic wrap and let sit a room temperature for an hour.
4. Shuck corn and wrap in foil. Bake on a baking sheet for 15 minutes at 500 or if your oven temp is only 450, you can bake for 20 minutes. Remove and let cool. Cut all the corn off the cob. Add the butter to a small bowl, melt the butter in the microwave. Add the paprika and mix. Add the corn to the butter paprika mixture and mix together.
5. Once dough has rested one hour, cut a piece of parchment paper about 14 inches wide. One at a time, generously flour the top of the dough, turn over dough and flour the other side. Flour the parchment sheet. Place dough on parchment. Flatten out the dough with your palm until it’s 8 inches wide. Stretch the dough from the center out to the edges out into a 12 inch pie.
6. Tear half the mozzarella on top. Then add half the feta. Add half the peppers. Add half the corn. Place in the oven on the parchment on top of the heated baking sheet. Bake 10-12 minutes, rotating the pizza halfway through. Remove from oven.
7. Drizzle with chimichurri sauce.
8. Repeat steps 5-7 with the second piece of dough.