Corn with Tajín, bacon, jalapeño, scallions, mozzarella, and feta on white sauce, with cilantro aioli. Inspired by Elote Pizza from Pizza Lucé's menu, Seward location in Minneapolis. According to the manufacturer's story, the idea for Tajín grew from the memory of his grandmother's sauce, which the brand's founder liked to eat on freshly cooked corn.
Ingredients
Preparation
- 1
Fry the bacon and drain. Mix the corn with Tajín; slice the jalapeño thinly.
- 2
Stretch a 250 g portion of dough. Spread 50 g of base on the base, leaving the rim clear.
- 3
Before baking, arrange the prepared toppings: Corn 45 g, Tajín seasoning 2 g, Bacon 25 g, Jalapeño 10 g, Mozzarella 45 g, Feta 25 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Add 5 g scallions and 12 g cilantro aioli.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
