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OT - Elotes Pizza

JohnInCarolinaJohnInCarolina Posts: 17,493
Basically Mexican street corn, but on top of a pizza.  I followed the recipe at Gozney, here:

https://us.gozney.com/blogs/recipes/elotes-pizza-recipe

but there are a bunch on the intertubes.  I used some frozen sour dough I had left over, so the crust didn’t cook as well as it normally does for me, but this still came out great.




Pretty creamy, and great flavor.  This is vegetarian but it doesn’t feel like it somehow. 

My post is OT since I did this on a Roccbox, but you could easily do this on a BGE.  Give it a try sometime if you’ve got a wild hair for something different!
"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

"I've made a note never to piss you two off." - Stike

Living large in the 919
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Comments

  • pgprescottpgprescott Posts: 13,165
    now you’re talkin! Bravo John!
  • lkapigianlkapigian Posts: 6,751
    Sweet !
    Visalia, Ca
  • SciAggieSciAggie Posts: 5,484
    edited July 12
    Pizzas are a great platform for a lot of different flavor profiles. I will have to try this because I love corn. I’m thinking roasted green chilies would be great on that pie. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • JohnInCarolinaJohnInCarolina Posts: 17,493
    SciAggie said:

    I’m thinking roasted green chilies would be great on that pie. 

    Most definitely!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • paqmanpaqman Posts: 3,206
    I love corn, this looks very good!

    I made a batch of dough with about 10% masa harina a couple of weeks ago, I think it would work well with corn.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • SciAggieSciAggie Posts: 5,484
    @paqman Speak more of this mass infused pizza dough goodness. You have my full attention...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • dmchicagodmchicago Posts: 2,362
    I'd hit it.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "I'm a complete moron when it comes to Egg/Dome assembly!"
    Dennis - Austin,TX
  • dmchicagodmchicago Posts: 2,362
    And, we can talk about the corn next Friday night!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "I'm a complete moron when it comes to Egg/Dome assembly!"
    Dennis - Austin,TX
  • HeavyGHeavyG Posts: 7,138
    dmchicago said:
    And, we can talk about the corn next Friday night!
    Wouldn't using blue corn be better for that discussion?
    Camped out in the (757/948/804)
  • SciAggieSciAggie Posts: 5,484
    HeavyG said:
    dmchicago said:
    And, we can talk about the corn next Friday night!
    Wouldn't using blue corn be better for that discussion?
    I have blue corn. Stay tuned. 
    Back to the masa...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • paqmanpaqman Posts: 3,206
    SciAggie said:
    @paqman Speak more of this mass infused pizza dough goodness. You have my full attention...
    @SciAggie I had leftover taco meat and I did not feel like eating tacos for a 3rd day in a row so I figured it would be good on pizza and stumbled upon the bag of masa harina...

    Made the dough with:
    90% Caputo Nuvola Super
    10% Bob’s red mill organic Masa Harina
    65% water
    3% salt
    0.1% Instant Yeast (IDY)
    14 hours room temperature fermentation.

    I usually do 3 (210g) dough balls at a time so that translates to:
    450g Nuvola Super
    59g masa harina
    325g water
    15g salt
    0.5g IDY

    The Nuvola Super usually gives a super airy dough so it helps counter balance the masa harina but even at 10% the dough is heavier than a “regular” dough. I bake lower than I usually do because of the masa harina (I would guess 750F floor temp).

    I used that dough for taco and fajita pizza but I think it would be really good with corn and this recipe.


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • SciAggieSciAggie Posts: 5,484
    Thanks @paqman That seems like a pretty standard dough recipe except for substituting dried masa for the whole grain. I am definitely trying this. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • JohnInCarolinaJohnInCarolina Posts: 17,493
    paqman said:
    SciAggie said:
    @paqman Speak more of this mass infused pizza dough goodness. You have my full attention...
    @SciAggie I had leftover taco meat and I did not feel like eating tacos for a 3rd day in a row so I figured it would be good on pizza and stumbled upon the bag of masa harina...

    Made the dough with:
    90% Caputo Nuvola Super
    10% Bob’s red mill organic Masa Harina
    65% water
    3% salt
    0.1% Instant Yeast (IDY)
    14 hours room temperature fermentation.

    I usually do 3 (210g) dough balls at a time so that translates to:
    450g Nuvola Super
    59g masa harina
    325g water
    15g salt
    0.5g IDY

    The Nuvola Super usually gives a super airy dough so it helps counter balance the masa harina but even at 10% the dough is heavier than a “regular” dough. I bake lower than I usually do because of the masa harina (I would guess 750F floor temp).

    I used that dough for taco and fajita pizza but I think it would be really good with corn and this recipe.

    One of the things I've come to appreciate with making pizza dough, is how 10% of just about anything that is not 00 can make a tremendous difference.  

    90% caputo blue with 10% whole wheat is an entirely different beast from a 100% caputo dough, even at the same hydration and salt levels.  It handles very differently and cooks up differently.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • paqmanpaqman Posts: 3,206
    SciAggie said:
    Thanks @paqman That seems like a pretty standard dough recipe except for substituting dried masa for the whole grain. I am definitely trying this. 
    It is a standard recipe but the masa harina has no gluten so it results in a heavy but tasty dough (which can be good for some types of pizza).

    I love corn and I get it fresh from the farm every day in August, this is definitely going on my to do list.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 3,206
    paqman said:
    SciAggie said:
    @paqman Speak more of this mass infused pizza dough goodness. You have my full attention...
    @SciAggie I had leftover taco meat and I did not feel like eating tacos for a 3rd day in a row so I figured it would be good on pizza and stumbled upon the bag of masa harina...

    Made the dough with:
    90% Caputo Nuvola Super
    10% Bob’s red mill organic Masa Harina
    65% water
    3% salt
    0.1% Instant Yeast (IDY)
    14 hours room temperature fermentation.

    I usually do 3 (210g) dough balls at a time so that translates to:
    450g Nuvola Super
    59g masa harina
    325g water
    15g salt
    0.5g IDY

    The Nuvola Super usually gives a super airy dough so it helps counter balance the masa harina but even at 10% the dough is heavier than a “regular” dough. I bake lower than I usually do because of the masa harina (I would guess 750F floor temp).

    I used that dough for taco and fajita pizza but I think it would be really good with corn and this recipe.

    One of the things I've come to appreciate with making pizza dough, is how 10% of just about anything that is not 00 can make a tremendous difference.  

    90% caputo blue with 10% whole wheat is an entirely different beast from a 100% caputo dough, even at the same hydration and salt levels.  It handles very differently and cooks up differently.  
    Oh, yes, and with masa harina, I think you could probably go as low as 5% and still get the taste.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • calikingcaliking Posts: 14,264
    I love elotes. I love pizza. I must DOUBLE love elotes pizza! 

    Nice pie, JIC. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jmarbs21jmarbs21 Posts: 139
    Wow, that looks amazing! 
    Durham, NC
  • bubbajackbubbajack Posts: 580
    You are the Pizza Man...
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,M,S, MM, Mini BGE, FireDisc x2
  • paqmanpaqman Posts: 3,206
    What kind of corn did you use (canned, frozen, fresh)?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • JohnInCarolinaJohnInCarolina Posts: 17,493
    paqman said:
    What kind of corn did you use (canned, frozen, fresh)?
    Fresh only sir!  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • saluki2007saluki2007 Posts: 5,173
    Great looking pizza John.
    Large and Small BGE
    Morton, IL

  • paqmanpaqman Posts: 3,206
    paqman said:
    What kind of corn did you use (canned, frozen, fresh)?
    Fresh only sir!  
    Damn, it is not in season here yet, a couple more weeks to wait I guess.  Do you precook before putting on the pizza?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Carolina QCarolina Q Posts: 14,561
    I love corn and love pizza... but I'm having trouble picturing the two together. I love peas too, but I made a pizza with peas once. Meh...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • JohnInCarolinaJohnInCarolina Posts: 17,493
    I love corn and love pizza... but I'm having trouble picturing the two together. 
    It’s true this is not a pizza that’s well-suited to people who lack imagination.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • JohnInCarolinaJohnInCarolina Posts: 17,493
    paqman said:
    paqman said:
    What kind of corn did you use (canned, frozen, fresh)?
    Fresh only sir!  
    Damn, it is not in season here yet, a couple more weeks to wait I guess.  Do you precook before putting on the pizza?
    No pre-cook.  900 degrees takes care of it pretty quickly.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • Carolina QCarolina Q Posts: 14,561
    I love corn and love pizza... but I'm having trouble picturing the two together. 
    It’s true this is not a pizza that’s well-suited to people who lack imagination.
    Cute

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • paqmanpaqman Posts: 3,206
    dmchicago said:
    And, we can talk about the corn next Friday night!
    Sounds like a perfect topic.  If you eat blue corn, does that result in blue poop? @caliking 😂

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • thetrimthetrim Posts: 10,736
    Great looking pizza
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • nolaeggheadnolaegghead Posts: 33,407
    paqman said:
    dmchicago said:
    And, we can talk about the corn next Friday night!
    Sounds like a perfect topic.  If you eat blue corn, does that result in blue poop? @caliking 😂
    Corn in any of the rainbow's colors is a pretty good indicator of....uhhh....nevermind.

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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