Skip to main contentThanks, Elote!
Thanks, Elote!
Directions
- Stretch dough to a 12” round.
- Add Bacio mozzarella evenly across the dough. Spread elote corn mixture over the cheese.
- Bake for 3 minutes at 600 degrees.
- Remove from oven.
- Add matchstick chopped bacon evenly across the crust.
- Return to oven and bake 2 more minutes, or until golden and crisp.
- Remove from oven and finish with diced Bacio Provolone blend (so the texture resembles Queso Fresco).
- Drizzle on sriracha aioli and lime crema. Squeeze fresh lime half over pizza. Add cilantro leaves. Add light Tajín seasoning dusting. Cut and serve.
Ingredients
- 12 in. pizza crust, NY Style
- 3 oz. Bacio Whole Milk Shredded Cheese
- 6 oz. Corn Elote Mixture, roasted (see recipe below)
- 2 oz. applewood bacon, cured, salty, thick cut
- 2 oz. Bacio® Provolone & Part Skim Blend cheese, diced
- Sriracha Aioli, (see recipe below)
- lime crema, (see recipe below)
- 1/2 lime(s), medium
- cilantro, fresh, (whole leaves)
- Tajin, (a light dusting)
