Ingredients
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3 tbsp sour cream
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2 tbsp mayonnaise
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1 tsp chili powder
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1/2 tsp crushed red pepper flakes (optional)
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1 lime
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2 tbsp olive oil, plus more for greasing
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Flour, for dusting
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1 (1 lb) ball fresh pizza dough
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3/4 cup finely shredded part-skim mozzarella cheese
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1 1/2 cups fresh or frozen corn kernels, thawed
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1/2 cup crumbled Cotija cheese, divided
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1/2 cup chopped cilantro
Steps
1
To a small bowl, add the sour cream, mayonnaise, chili powder, and red pepper flakes, if using. Season with salt and pepper. Squeeze juice from the lime into mixture, whisking to combine. Set aside.
2
Set grill to medium-high. Lightly grease the grates with the oil. On a floured surface, stretch the dough and shape into a ¼-inch-thick circle. Brush 1 tbsp oil on each side of dough. Season with salt.
3
Place dough on grill. Cover and cook 3 min., until bottom crust is golden brown. Transfer dough to a baking sheet. Flip crust so cooked part is on top. Working quickly, top crust with the mozzarella, then the corn, then ¼ cup Cotija cheese. Return pizza to grill. Cover and cook 5–6 min., until bottom crust is golden and cheese is melted.
4
Transfer pizza to a cutting board. Drizzle with the sour cream mixture, sprinkle with remaining ¼ cup Cotija, and garnish with the cilantro. Slice and serve.
