Miso Butter Pizza

Name: Miso Butter Pizza
Cook time: PT25M+doughprep
Total time: PT25M+doughprep
Yield: 4 pizzas
Cuisine: American
Ingredients: 3tbsp unsalted butter, softened; 2tbsp miso paste; 4 corn on the cob; A drizzle of olive oil; 200g Spanish chorizo; 250g mozzarella, torn into chunks; Sprinkle of semolina; Sprinkle of chives, finely sliced; Sprinkle of coriander, roughly chopped; 4tbsp Cotija cheese, crumbled; 1 lime, quartered

By: Jhy Coulter

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

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
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Balance Placement Peel
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Acacia Wood Pizza Peel & Server
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Pizza Cutter

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Instructions

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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.