Preheat oven to highest temperature it will go. Ours was set to 550 degrees F.

Place a pizza stone on the bottom rack.

In a cast iron skillet over medium high heat, cook bacon to almost crisp. Remove with tongs to a paper towel.

Leave heat on medium high and add whole corn cob to skillet and cook for about five minutes, turning to brown all sides. Remove to paper towels. Once cool enough to handle, cut corn from cob and place corn in a small bowl. Set aside.

Add jalapeno and onion and cook until no longer raw but not quite cooked, about 1-2 minutes. Remove to a bowl.

In a small bowl mix yogurt or sour cream with mayonnaise and set aside.

Flour counter and spread dough out to 14 inches round.

Sprinkle pizza peel with corn meal and place dough over corn meal. Give it a little wrist flick to make sure dough slides.

Spread ½ cup of the mayonnaise mixture onto the dough, going to within a half inch from the edge. Place the remaining mixture into a squeeze bottle to squeeze over the top of the baked pizza. If you do not have a squeeze bottle, cut the tip off of a sandwich bag, fill with mixture and use that in place of the bottle.

Top the sauce with half of the bacon, corn, jalapeno, onion and all of the garlic. Then top with all of the cotija cheese and finish with the remaining bacon, corn, jalapeno and onion.

Sprinkle chili powder over of the whole pizza then slide onto the pizza stone.

Ours took a little over 7 minutes to bake but your time will vary depending on your oven.

Slide back onto the peel then onto your cutting board and cut into 6 or 8 slices.

Squeeze lime juice over the pizza as well as sprinkling with cilantro.

Drizzle with the mayonnaise mixture and serve.

We also sprinkled more cotija cheese on our pizza after it was baked, but that is optional.