Contigo® Street Corn Pizza
Contigo® Street Corn Pizza
Directions
- Preheat an oven to 450 degrees Fahrenheit.
- Spread the corn dip over the hand tossed crust, leaving a 1/2” uncovered around the perimeter.
Top with the shredded Bacio® cheese and sliced jalapeno.
- Bake directly on oven rack, or pizza screen for 8-10 minutes, or until cheese is melted and beginning to brown in spots.
- While pizza is baking, whisk together the sour cream and chipotle puree and lime juice.
-
Remove from oven and top w/chopped cilantro, cut into slices and drizzle with chipotle sour cream.
Ingredients
- 1 ea. Ultimo® Woodfired Crust, 12-inch
- 6 oz. Contigo® Mexican Street Corn Dip, thawed
- 8 oz. Bacio® White Cheddar Cheese, blend
- 1/2 ea. Peak Fresh Produce® Jalapeño Pepper(s), thinly sliced
- 1/4 cup Nature's Best Dairy® Sour Cream
- 2 tbsp Contigo® Pepper(s), Chipotle in Adobo Sauce, pureed or finely minced
- 1 tbsp Peak Fresh Produce® Lime(s), juice only
- 3 tbsp Peak Fresh Produce® Cilantro, chopped
Chef Michael Mitchell - Corporate Chef, Performance Foodservice - Cedar Rapids.
