My Best Sicilian Pan Pizza
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
Shuck the corn if you haven’t done so already. Place them on a preheated grill and cook while rotating each ear to ensure even cooking. The corn is done when you have consistent, blistering around the entire ear. This should take about 10 minutes.
While the corn is on the grill go ahead and prepare the sauce. Start by finely crumbling the Cotija cheese (save some for garnish), then add the mayonnaise, Mexican crema, smoked paprika, ancho chile, garlic and a little bit of kosher salt. Give the mixture a good stir then reserve it until the corn is ready.
Once the corn has finished cooking use a basting brush and paint the prepared sauce all over each ear, then cover the corn with chopped cilantro.
Place the dressed corn on a serving platter and garnish with some additional paprika, crumbled Cotija cheese, a drizzle of Mexican crema and some cilantro sprigs.
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
