Charred corn made so much sense for this pizza. I couldn’t help but think about my run-in with a European Domino’s Pizza menu a few years ago. My husband said, “Europeans eat corn on pizza?” I said, “I guess so.” As an American, this seemed novel, and well, very American, because corn is pretty darn American.
While this pizza looks decadent and tastes unreal, it is surprisingly easy to make! I used a pre-made Rustic Crust Pizza Crust. However, feel more than free to substitute your favorite homemade crust. Just be sure to adjust cooking time, if you change it up! I also used canned Las Palmas Medium Green Chile Enchilada Sauce, but again, feel free to use your favorite from scratch recipe. I used a 10 ounce can, and froze the remaining sauce for future use.
You might think of this recipe as Italy’s favorite export taking a trip to the U.S.’s Southwest. This recipe seamlessly blends Cilantro Lime Jackfruit, sweet corn, chopped tomato, and green chile sauce to create an amazing flavor combination. Truth be told, I almost ate the entire pizza by myself 😀 As a variation, use your grill, instead of your oven! Assemble the pizza, and throw the entire pizza on the grill!
Southwestern Jackfruit Pizza
⅓ cup frozen sweet corn (OR 1 fresh ear of corn, corn cut off the cob)
1 12 inch prepared pizza crust (see note above)
½ cup medium green chile enchilada sauce (see note above)
1 heirloom tomato, diced
1 cup+ vegan shredded cheese
1 scallion, chopped
1.After you have finished following the recipe for Cilantro Lime Jackfruit, spread the green chile enchilada sauce over the pizza crust.
3. Top with Cilantro Lime Jackfruit, sweet corn, diced tomatoes, and shredded vegan cheese. Bake at 425 F for 8-12 minutes. Remove from oven, top with chopped scallions, and serve.