Esquites Pizza
Esquites Pizza starts with a homemade focaccia bread crust that is topped with a creamy spicy sauce, mozzarella cheese, cotija cheese, and roasted corn.
Prep Time1 hour hr 15 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dinner, Main Course
Keyword: Esquites Pizza
Servings: 8
Calories: 323kcal
Author: Amanda Rettke--iamhomesteader.com
Focaccia Bread
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- ⅓ cup olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon sea salt
- 2 teaspoons garlic, minced
- 2½ cups all-purpose flour
Corn
- 1 tablespoon canola oil
- 1 cup canned sweet corn
- 1 teaspoon garlic, minced
Sauce
- ¼ cup cilantro coarsely chopped
- 1 small jalapeño pepper, seeded and finely chopped
- ½ cup Mexican crema
- 1 tablespoon freshly squeezed lime juice, plus more for garnish
- 1½ teaspoons chili powder
Toppings
- 2 cups mozzarella cheese, shredded
- 1 cup crumbled Cotija cheese, plus more for garnish
- cilantro, for garnish
Focaccia Bread
In a large bowl, combine yeast, water, and sugar. Stir and let it rest 5 minutes.
In a small bowl, combine olive oil, Italian seasoning, salt, and garlic.
Pour half of the oil mixture into the yeast mixture. Set the remaining oil aside.
Add flour and stir to combine.
Add dough to a greased bowl and cover with a tea towel. Rest for 1 hour or until the dough has doubled in size.
Corn
Heat the oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 more minute.
Remove the skillet from the heat and allow the corn to cool for a few minutes. Transfer the corn to a separate bowl and wipe down the skillet.
Sauce
In a small bowl combine cilantro, jalapeño, Mexican crema, lime juice, and chili powder. Stir to combine.
Assembly
Preheat oven to 450°F.
Pour the remaining oil mixture into the cast-iron skillet. Use a pastry brush to coat the pan.
Add the dough to the pan and work the dough to the edges. Use your fingers to create dimples in the dough.
Top the dough with the sauce, mozzarella cheese, cotija cheese, and finally, the corn.
Set in the oven to bake for 18-20 minutes, or until the top is golden brown.
Garnish with additional cotija cheese, lime juice, and cilantro. Serve.
Calories: 323kcal