Episode 4 of The Pizza Series and Ashley from @outsidepizza teaches us how to make a classic from their pop-up, the street-corn pizza. Ingredients ----------- For the pizza: + 275g sourdough pizza dough ball + A dusting of semolina flour + 60g / 2 oz mozzarella + 40g / 1½ oz cooked chorizo To finish: + 1 small corn cob, fire-roasted and kernels removed + 1 tbsp kewpie mayo + ½ tsp tajin seasoning + A pinch of salt and pepper + A squeeze of fresh lime + 4–5 pickled jalapeño slices + 1 tbsp pickled red onion + 15g / ½ oz cotija cheese, crumbled + 1 tbsp Mexican cream or sour cream + 1 tbsp chopped fresh cilantro / coriander + 1 tbsp chopped green onion + Crushed cheetos (Optional) Method -------- 1. Preheat the Gozney to 450°C / 850°F. To build the pizza, stretch the dough to your desired size and top with mozzarella and chorizo. 2. Launch the pizza into the oven. Cook for 2–3 minutes, rotating as needed. 3. While the pizza cooks, mix the roasted corn with kewpie mayo, tajin, salt, pepper, and a squeeze of lime. 4. Once baked, top the pizza with the seasoned corn, jalapeños, pickled red onion, crumbled cotija, a drizzle of cream or sour cream, and finish with chopped cilantro, green onion, and a squeeze of lime, and some Cheetos if desired. Comment 'RECIPE' and we’ll send the link straight to your DMs. Hit save to try this out later. #Gozney #CookDifferent