This Mexican-Italian mashup is a total winner! Crisp pizza dough with a garlicky cumin base topped with a little cheese, fresh corn, sliced poblano and spicy fresno pepper, baked until bubbley then finished with creamy burrata and bright red onion. Its savory, sweet, spicy, creamy, salty perfection! Its so good and ideal for summer!
1 pizza dough, room temp, either from the supermarket deli or give my recipe a try
1 garlic, grated
2T olive oil
1/4c fontina, grated (sub mozzarella)
1/4c parmesan, grated
1 corn cob, kernels removed
1 poblano, chopped
1/2-1 fresno pepper, thin sliced (sub jalapeño)
1-2 burrata balls
Red onion, a few thin slices
Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.
In a small bowl, stir garlic, cumin and olive oil together with a pinch of salt. Brush all over the dough then sprinkle on the fontina and parmesan followed by the corn, poblano and fresno pepper. Bake for 10-15 minutes until bubbly in the middle and crisp throughout the bottom of the crust.
When its finished, break open the burrata over the top and sprinkle on some red onion.