Motor City Elote Pizza

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Motor City Elote Pizza

Directions

To prepare the Elote-Style Sauce: In a sauté pan over medium-high heat, cook the chorizo until the fat has rendered. Separate 1 oz. of the rendered fat and set aside to cool for 5 minutes. Reserve the remaining chorizo for another use.
In a mixing bowl, combine the Cotija, sour cream, lime juice, and salt and pepper to taste. Gently mix in the cooled chorizo fat. Transfer to a squeeze bottle or covered container and refrigerate until ready to use.
To prepare the Cilantro-Lime Crema: Scoop the avocado flesh into a mixing bowl. Add the sour cream, lime juice, cilantro, garlic powder, salt, and pepper. Blend with an immersion blender until smooth.
Transfer to a squeeze bottle or covered container and refrigerate until ready to use.
To prepare the Fire-Roasted Sweet Corn Kernels: Roast the corn over an open-flame grill until charred and blistered, 10–15 minutes. Set aside to cool, then slice the kernels from the cobs. You should have approximately 10–12 oz.
To finish the Pizza and Garnish: Press the dough into an oiled 10 x 14-inch Detroit-style pizza pan. Cover and set aside at room temperature until doubled in size, ideally overnight.
Preheat oven to 500°F with a baking stone or steel positioned on the bottom.
Cover the dough with a lid or foil and prebake for 8–10 minutes, uncovering halfway through. Remove the crust from the pan, transfer to a cooling rack, and let cool completely.
Meanwhile, combine the fire-roasted sweet corn kernels with about half of the Elote-Style Sauce.
Return the crust to the pan. Add some of the Mozzarella and White Cheddar blend around the edges to create a frico crust. Add the remaining cheese blend to the center, followed by the Oaxaca cheese.
Spread the elote-style sauce and fire-roasted corn mixture over the top. Add the Queso Fresco and bake until the cheese is melted and the frico edge is deeply golden brown, 10–12 minutes.
Remove from the oven and let rest in the pan for 3–4 minutes. Remove the pizza from the pan, transfer to a cooling rack, and rest for another 1–2 minutes.
Cut into 8 slices and finish with Cilantro-Lime Crema, the remaining Elote-Style Sauce, Cotija, Tajín, cilantro, and fanned avocado.
Serve the whole pizza on a quarter-sheet pan lined with wax paper and a cooling rack, with lime wedges on the side. Alternatively, serve individual slices on plates with lime wedges.