Ingredients
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
Instructions
- Activate the yeast: In a large bowl, combine the yeast, warm water, and sugar. Stir gently and let it rest for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the oil mixture: In a small bowl, mix together the olive oil, Italian seasoning, sea salt, and minced garlic. Pour half of this oil mixture into the yeast mixture and set the rest aside for later use.
- Make the dough: Add the all-purpose flour to the yeast and oil mixture. Stir until a shaggy dough forms. Transfer the dough to a greased bowl, cover it with a tea towel, and let it rest for 1 hour or until it doubles in size.
- Toast the corn: Heat the canola oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the canned sweet corn and cook, stirring occasionally, for about 15 minutes until it turns golden brown and toasted. Add the minced garlic and cook for an additional 1 minute. Remove from heat and allow to cool.
- Make the sauce: In a small bowl, combine the coarsely chopped cilantro, finely chopped jalapeño pepper, Mexican crema, lime juice, and chili powder. Stir thoroughly until well blended.
- Preheat the oven: Set your oven to 450°F (232°C) and allow it to fully preheat.
- Prepare the pan and shape the dough: Pour the reserved olive oil mixture into the cast-iron skillet. Use a pastry brush to evenly coat the bottom and sides of the pan with the oil. Add the risen dough to the skillet and press it outwards to the edges. Use your fingers to create dimples all over the surface of the dough, enhancing texture and crispiness.
- Assemble the pizza: Spread the cilantro-jalapeño crema sauce evenly over the dough. Sprinkle the shredded mozzarella cheese followed by the crumbled Cotija cheese, and top it lastly with the toasted corn mixture.
- Bake: Place the skillet in the preheated oven and bake for 18 to 20 minutes or until the cheese is melted and bubbly, and the pizza surface is golden brown.
- Garnish and serve: Remove the pizza from the oven and garnish with additional Cotija cheese, a squeeze of fresh lime juice, and fresh cilantro leaves. Slice and serve hot.
Notes
- Allow the dough to double fully for a light and airy focaccia base.
- To control spice, adjust the amount of jalapeño in the sauce or remove seeds for less heat.
- Using a cast-iron skillet gives the crust a wonderful crispiness but you can use any oven-safe pan.
- Mexican crema can be substituted with sour cream if unavailable, but it alters the flavor slightly.
- Fresh corn can be used instead of canned; simply cut kernels from 2 ears.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Mexican-Italian Fusion
