I posted a photo a few days back of a corn pizza I love to make in the summer that’s inspired by esquites, a corn salad with jalapeños, cotija cheese, cilantro, and lime. (You can see it in the background of this photo). It’s a rhsd staple and I even have a recipe for it in my ebook including an amazing green sauce recipe to use as a topping.
Wanting to go a little further with the corn, I also made this pizza on the same day. I baked the base with just olive oil, then topped with a homemade cilantro and spinach pesto, slices of avocado, some corn that I warmed in a pan, cilantro, and plenty of lime.
I do this method quite a bit, just baking the base with olive oil then topping. I like to do just olive oil or olive oil and any ingredients that need warming. I should have had the corn on to start but forgot 🤦♂️. I use this technique with jalapeños for my yellow curry pizza (recipe also in ebook)
The pizza dough is my standard 72 hour #sourdough (recipe again in my ebook, rosehillsourdough.com)
I baked it in my @oonihq #koda16
@allaneats thanks for the inspiration!
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