Name: Mexican Street Corn Flatbread
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: All-purpose flour, for dusting -; 1 lb. pizza dough, room temperature -; 1/2 c. sour cream -; 1/4 c. mayonnaise -; 2 cloves garlic, minced -; 2 tbsp. fresh lime juice -; 1/2 tsp. chili powder, plus more for sprinkling -; 1/2 tsp. kosher salt -; 1 c. corn kernels (preferably fresh) -; 1 c. shredded mozzarella -; 1/2 c. (or more) crumbled cotija cheese -; Chopped fresh cilantro and lime wedges, for serving -

Ingredients for - Mexican Street Corn Flatbread

1. All-purpose flour, for dusting

2. 1 lb. pizza dough, room temperature

3. 1/2 c. sour cream

4. 1/4 c. mayonnaise

5. 2 cloves garlic, minced

6. 2 tbsp. fresh lime juice

7. 1/2 tsp. chili powder, plus more for sprinkling

8. 1/2 tsp. kosher salt

9. 1 c. corn kernels (preferably fresh)

10. 1 c. shredded mozzarella

11. 1/2 c. (or more) crumbled cotija cheese

12. Chopped fresh cilantro and lime wedges, for serving

How to cook deliciously - Mexican Street Corn Flatbread

1 . Stage

Arrange racks in upper and lower thirds of oven; preheat to 425°. Lightly dust 2 baking sheets with flour.

2 . Stage

On a lightly floured work surface, divide dough into 2 balls. Stretch or roll each ball to a rectangle about 12"-by-6". Transfer to prepared baking sheets.

3 . Stage

In a small bowl, stir sour cream, mayonnaise, garlic, lime juice, chili powder, and salt. Remove 1/4 cup sauce and reserve.

4 . Stage

Divide remaining sauce between 2 flatbreads. Top flatbreads with corn, mozzarella, cotija, and a sprinkle of chili powder.

5 . Stage

Bake, rotating sheets from top and bottom after 10 minutes, until flatbreads are crisp on the bottom and browned and bubbling on top, 15 to 20 minutes.

6 . Stage

Drizzle flatbreads with reserved dressing, sprinkle with cilantro and more cotija, if desired, and squeeze fresh lime juice on top.