Preheat a 13- x 9-inch sheet pan (not a cookie sheet) in the oven.
Make a batch ofagua frescas,and enjoy a delicious new take onpizza night.
Preheat oven to 500F.
Credit: Johnny Autry; Prop and Food Styling: Charlotte L. Autry
Heat a grill pan over high; coat with cooking spray.
Add corn and poblano to pan.
Cook, turning occasionally, until charred, 8 to 10 minutes.
Remove from heat; cool 5 minutes.
Cut kernels from corn cobs; discard cobs.
Chop poblano, discarding stem and seeds.
Scatter cornmeal on preheated pizza stone.
Transfer dough to stone.
Prick dough liberally with a fork.
Top with mozzarella, leaving a 1-inch border.
Top with corn and poblano; then sprinkle with salt and pepper.
Bake at 500F until cheese is bubbly and crust is golden, 10 to 12 minutes.
Make sour cream mixture:
Meanwhile, stir together sour cream and lime juice.
Drizzle sour cream mixture, and serve:
Remove pizza from oven.
Drizzle evenly with sour cream mixture.
Sprinkle with Cotija, cilantro, and paprika.
Slice and serve with lime wedges.
