Thanks, Elote! – Created by Sean Dempsey

Ingredients

12” NY Style Pizza crust
Bacio Whole Milk Cheese Shredded 3 oz
Roasted corn elote mix 6 oz
Cured, salty thick cut applewood bacon 2 oz 
Bacio Provolone & Part Skim Cheese Blend Diced 2 oz
Sriracha Aioli
Lime Crema
1/2 medium lime
Fresh cilantro ( whole leaves)
Tajin seasoning ( a light dusting)

Lime Crema
1 cup Guatamelan Crema
2 limes, squeezed ( medium limes). - remove seeds
Whisk until smooth and pourable

Sriracha Aioli
1 cup quality mayo
3 oz sriracha
Mix until smooth

Corn Elote Mixture
Grilled corn (cut from cob)
Mayonnaise (to taste)
Butter (melted, to taste)
Chili powder (to taste)
Fresh lime juice (to taste)
Fresh cilantro (finely chopped)
Sea salt (to taste)
Mix all ingredients until creamy, slightly chunky, and well-seasoned.

Instructions

1. Stretch dough to a 12” round.
2. Add Bacio mozzarella evenly across the dough.
3. Spread elote corn mixture over the cheese.
4. Bake for 3min at 600 degrees
5. Remove from oven
6. Add matchstick chopped bacon evenly across the crust.
7. Return to oven and bake 2 more minutes, or until golden and crisp.
8. Remove from oven and finish with:
9. Diced up Bacio Provolone blend so the texture resembles Queso Fresco
10. Drizzle on sriracha aioli and lime crema
11. Sqeeze fresh lime half over pizza
12. add cilantro leaves
13. add light Tajín seasoning dusting
14. cut and serve