Elote pizza for a mid-summer dinner
THERE’S NO REASON this can’t be the most interesting thing you grill all summer. This elote-inspired pizza leans hard into bold, layered flavor—thanks in large part to the spice lineup from Savory Spice Shop, a Colorado-born brand known for doing seasoning blends right.
Roasted garlic, Mexican oregano, and street corn seasoning build that smoky, tangy, slightly spicy profile that makes elote addictive in the first place—just now it’s sitting on a crispy, cheesy pizza crust. You’re welcome.
INGREDIENTS
• 2 (9 oz.) store-bought or homemade pizza doughs
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. Savory Spice Roasted Granulated Garlic
• ½ tsp. Savory Spice Mexican Oregano, plus 1 tsp. for topping
• 4–5 cobs Colorado sweet corn, grilled and shelled
• 1–2 Tbsp. Savory Spice Mexican Street Corn Seasoning (or Kicked-Up version for heat)
• ½ cup Mexican crema, plus more for drizzling
• 1 cup queso Oaxaca, shredded
PREPARATION
Prepare pizza dough (storebought or homemade) in advance. Preheat grill and cook corn; remove kernels from cobs.
In a small bowl, combine olive oil, roasted garlic, and Mexican oregano.
In a medium bowl, toss corn with Mexican Street Corn Seasoning.
Stretch dough on a floured surface to 10–12 inches.
BAKING INSTRUCTIONS
Preheat oven to 500°F with a pizza stone or sheet tray inside.
Transfer dough to hot surface. Brush with olive oil mixture.
Spread crema over dough, leaving a ½-inch border.
Top with queso Oaxaca, seasoned corn, and oregano.
Bake 12–15 minutes, until crust is golden and cheese is bubbling.
Finish with crema drizzle, extra seasoning, and chopped cilantro.
GRILLING INSTRUCTIONS
Preheat grill to 500°F.
Place dough directly on grill; cook 1–2 minutes.
Flip, brush with olive oil mixture.
Add crema, cheese, corn, and oregano.
Close grill and cook 4–5 minutes until crust is crisp and cheese melts.
Finish with crema drizzle, seasoning, and cilantro.
If you somehow have leftovers (you won’t), they reheat beautifully. But let’s not get ahead of ourselves.
