Wood-Fired Elote Street Corn Pizza

Step 1

In a bowl, whisk in the juice of one half of a lime with the crème fraîche. Add a pinch of sea salt to taste.

Step 2

In a separate small bowl, mix kewpie with sririacha. Pour into a squeezable bottle.

Step 3

Add all incredients to a food processor. Blend on high until smooth, about 1 minute. Pour into a squeezable bottle.

Step 4

Flatten and stretch dough into a 12-13" pie. Holding it up to a window, you should be able to see light through the dough if it's stretched enough.

Step 5

Prepare your pizza by spooning lime crema onto stretched dough and then sprinkling feta. Starting from the outside and moving inward, spread a light even layer of mozzarella. Add grilled corn.

Step 6

Preheat your Ooni (or other outdoor pizza oven) for at least 30 minutes. The oven should reach near 900F in this time. Using a pizza peel, place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed.

Step 7

Remove pizza from oven and place on wire rack to cool for 2 minutes. Using your two squeeze bottles (or a spoon to drizzle), drizzle the cilantro sauce and spicy kewpie across the pizza. Slice and serve.