What’s on it: Fire-roasted corn, mozzarella, chèvre, Adobe pepper aioli, fresh cilantro, and Tajin
What they say: "Our creative take on Mexican street corn. A slightly spicy, velvety pie that is reminiscent of the Southwest, your first time in Mexico, or the first barbecue of the summer. We start with a traditional garlic and olive oil base, top it with fire-roasted corn and mozzarella and chèvre. We then drizzle the pie with an Adobo pepper aioli, giving it that punch that will stick with you throughout Pizza Week. Fresh cilantro and Tajin is sprinkled over top as a refreshing finish. Never had an elote? Now's the time to try it the Blackbird Pizza way."
When you can get it: Mon-Sat 11 am-midnight
Things to know: Two slices per person.
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