Miso Butter Pizza

Level up your pizza game and try this roasted corn and miso butter pizza by Gozney ambassador Jhy Coulter, completed with Spanish chorizo and Cotija cheese.

Recommended Oven
Dome, Arc XL, Arc, Roccbox
Cook Time
25 minutes + dough prep
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Ingredients

Makes
4 pizzas

For the miso butter

  • 3tbsp unsalted butter, softened
  • 2tbsp miso paste

 

For the pizza

  • 4 corn on the cob
  • A drizzle of olive oil
  • 200g Spanish chorizo
  • 250g mozzarella, torn into chunks
  • Pizza dough
  • Sprinkle of semolina 

For the garnish

  • Sprinkle of chives, finely sliced
  • Sprinkle of coriander, roughly chopped
  • 4tbsp Cotija cheese, crumbled
  • 1 lime, quartered

Equipment Needed

  • Dome

    Dome

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  • Balance Placement Peel

    Balance Placement Peel

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  • Acacia Wood Pizza Peel & Server

    Acacia Wood Pizza Peel & Server

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  • [imagesize:large]

    Pizza Cutter

Instructions

Prevent your screen from going dark as you follow along.

Step 4

Remove the skin from the chorizo and slice into discs.

Step 5

Shape some pizza dough onto a 12inch round and place onto a Gozney pizza peel.

Step 6

Place a couple of spoons of the miso butter onto the pizza and spread around evenly, leaving a nice crust.

Step 7

Scatter over a handful of the mozzarella, sweetcorn and chorizo. Slide into the oven and allow to cook for a few minutes until the base is cooked through.

Step 8

Remove the pizza from the oven and slice with the Gozney pizza slice.

Step 9

To garnish sprinkle each slice with chives, coriander, cotija cheese and finish with a lime. Repeat to make three more pizzas!

Author Jhy Coulter avatar
Jhy Coulter

Street Pizza Chef

United States

Owner of one of Kansas City's coolest pop ups, Devoured, creating pies that give your palette a nudge.

Learn More