Corn to be Wild Pizza
we’re taking Paneer on a trip to Mexico with this Elote-inspired pizza
Buckle up for a serious flavor glow-up that takes Param Paneer on a trip to the streets of Mexico. Inspired by the smoky, zesty vibes of Elotes, this pizza is a high-definition riot of charred corn, punchy chilli-marinated paneer, and a cooling mozzarella base.
It’s vibrant, unexpected, and carries enough Big Dish Energy to turn a standard pizza night into a total flavor explosion. No rules, just magic.
makes 1 | Time: 30 minutes, plus marinating | Difficulty: Easy
Ingredients
- 1x 250g dough ball, shop-brought is perfect
- 50g Param Paneer
- 50g Mozzarella, torn and dried on kitchen roll
- Grating of Italian Hard Cheese
- 1/2 Red chilli
- 1 Garlic clove
- 1/2 Corn on the cob
- A few sprigs of coriander
- Tajin
- Woolfs Kitchen Jalapeno & Lime Hot Sauce
Method
Blitz most of the red chilli, garlic, and a drizzle of oil into a punchy paste. Cube in your Param Paneer and let them soak up that heat for an hour.
Heat your oven to 200°C whilst you simmer your corn until soft, then brush with oil and roast until charred. Slice off the kernels.
Turn up the heat on your oven to 220°C.
Stretch your dough and put on a tray. Pile on the hard cheese, mozzarella, marinated paneer, and charred corn.
Bake until bubbling. Finish with a generous drizzle of Woolf’s Kitchen Jalapeño & Lime Hot Sauce, fresh coriander, a few slices of chilli and a final hit of Tajin!
mex-out
your pizza night
a pizza that’s bold, charred, and absolutely slaps!
This Recipe Uses:
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