Mexican Street Corn Pizza

Makes one pizza

¼     cup sour cream
1     tablespoon lime juice
½    teaspoon kosher salt
8     to 10 ounces prepared pizza dough (we recommend New York style or                                 thin and crispy) ,
       room temperature for at least 1 hour
       unbleached all-purpose flour, for dusting
1     cup shredded Oaxaca or mozzarella cheese
1½  cups fresh corn kernels cut off the cob, from about 2 ears
        of corn
3     tablespoons poblano pepper, finely diced
¼     cup crumbled cotija cheese
½     teaspoon chile powder
2      tablespoons fresh cilantro leaves
        flaky sea salt, for garnish
        freshly ground black pepper, for garnish

Nutritional information per serving (based on 8 servings):
Calories 193 (33% from fat) • carb. 25g • pro. 8g • fat 7g • sat. fat 4g chol. 17mg • sod. 588mg • calc. 11mg • fiber 1g

1. Preheat the pizza oven with the pizza stone on the rack
to 700°F.
2. In a small bowl, combine the sour cream, lime juice, and salt.
Set aside.
3. Stretch the pizza dough to a 10- to 12-inch round.
4. Transfer the dough to the pizza peel generously dusted with flour.
5. Scatter the Oaxaca cheese over the dough. Top with the corn
and poblanos.
6. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
7. Set the timer for 5 minutes. Slide the pizza off the peel
and onto the pizza stone. Start the timer. When the timer
sounds, check the pizza. If baked to desired doneness, use the
peel to remove the pizza from the oven, or bake for about 1
more minute. Slide the pizza onto a cutting board.
8. Drizzle the lime-sour cream crema to taste over the pizza.
Garnish with the cotija, chile powder, cilantro, flaky sea salt,
and pepper. Slice and serve.