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Spicy Chipotle Mexican Pizza

1 12-inch pizza
Course Main Course
Cuisine Italian, Mexican
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Christine Ma

Ingredients

Pizza dough

  • 2 ¼ teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water 100-110 degrees F
  • 2 ½ cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Toppings

  • 1 tablespoon chipotle canned in adobo sauce
  • 7 ounces pizza sauce
  • 2 cups kale torn into small pieces
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 corn shucked
  • ½ teaspoon chili powder
  • 1 teaspoon olive oil
  • 6 ounces fresh mozzarella
  • ¼ cup red onion thinly sliced
  • 2 tablespoons cotija
  • 1 teaspoon lime zest
  • juice of ½ lime

Instructions

  • Place pizza stone in middle rack of oven and preheat oven to 500 degrees F. Heat pizza stone for 1 hour. Alternatively, heat a baking sheet flipped upside down in oven for 10 minutes.
  • Combine active dry yeast with granulated sugar and warm water in a large bowl. Stir to gently mix and let sit for 5 minutes or until foamy. Add bread flour, olive oil, and salt. Knead dough until smooth, about 5 minutes. Cover and let rest for 15 minutes.
  • Meanwhile, prepare toppings. Blend together pizza sauce with chipotle. Set aside.
  • Massage kale with 1 tablespoon olive oil, salt, and pepper. In a separate bowl, mix corn with ½ teaspoon chili powder and 1 teaspoon olive oil.
  • Dust clean work counter with flour and using your hands, roll dough into 12-inch circle. If using a baking sheet, roll pizza dough on parchment paper dusted with cornmeal. Spread chipotle pizza sauce in an even layer. Tear mozzarella and scatter on top followed by kale, red onion, and corn. Carefully transfer pizza onto baking sheet or pizza stone and bake for 7-8 minutes or until cheese is bubbling and crust is golden brown. Sprinkle cotija on top, squeeze fresh lime juice and finish with lime zest. Serve immediately.