Miso Butter Pizza

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

Equipment

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Dome Link

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Dome

£1,799.99

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Balance Placement Peel Link

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Balance Placement Peel

Prices from £69.99

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Pizza Cutter Link

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Pizza Cutter

Prices from £39.99

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Ingredients

Step 1:

Preheat your Gozney to 330°C / 625°F, low flame.

Step 2:

For the miso butter mix the unsalted butter and the miso paste until combined, set aside.

Step 3:

For the corn, place a skillet into the oven to heat. Once the skillet is smoking add some olive oil and place 4 corn into the skillet, place into the oven and allow to cook for 2-3 minutes before turning with tongs. Continue cooking until the corn is charred and soft when pinching with tongs. Place them to one side and allow to cool, then remove the corn from the husk by slicing down with a sharp knife

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!