Recipe courtesy of Sean Dempsey, Dempsey's Brewery Pub & Restaurant, Watertown, South Dakota
Makes 1 12-inch pizza
The Mexicana Lime Crema:
1 c. Mexican crema
Juice of 1 lime
Combine crema and lime juice.
The Sriracha Aioli:
1 c. mayonnaise
1/4 c. sriracha hot sauce
Combine mayonnaise and hot sauce.
The Pizza and Garnishes:
13.2 oz. New York style pizza dough
5 oz. Real California whole milk Mozzarella cheese, shredded
1 oz. Real California Habanero Jack cheese, shredded
2 oz. Real California Queso Fresco cheese, crumbled
6 oz. roasted corn kernels
3 oz. peppered bacon, cooked and cut into matchsticks
Pinch Tajin seasoning
1 oz. fresh cilantro leaves
1 lime, cut into 4 wedges (optional)
Preheat the oven to 575°F. Use dusting flour to stretch dough to a 12-inch round. Top with 5 ounces Mexican lime crema, Mozzarella, Jack, corn, and bacon. Bake for 5 to 6 minutes, or to desired doneness. Drizzle with 2 ounces sriracha aioli, then top with tajin, cilantro, and lime wedges.