Corn & Poblano Pizza

This simple and flavorful pizza recipe is perfect for a weeknight meal or a casual gathering. Sweet corn kernels, roasted poblano peppers, and a touch of lime zest create a unique and delicious combination.

Yields: 4 servings Prep time: 20 minutes Cook time: 15-20 minutes Difficulty: Easy

Ingredients:

For the dough:

1 cup (130g) all-purpose flour
1/2 teaspoon instant yeast
1/4 teaspoon salt
1/4 cup (60ml) warm water (105-115°F)
1 tablespoon olive oil
Substitution: For a gluten-free option, use a 1:1 gluten-free flour blend.

For the toppings:

1 poblano pepper
1 cup (150g) fresh or frozen corn kernels
1/2 cup (70g) shredded Monterey Jack cheese
1/4 cup (30g) crumbled cotija cheese
1/4 cup (60ml) pizza sauce
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Zest of 1 lime
Fresh cilantro leaves for garnish (optional)
Substitutions:
- Monterey Jack cheese: Substitute with mozzarella or a vegan cheese alternative.
- Cotija cheese: Substitute with feta cheese or omit if unavailable.
- Poblano pepper: Substitute with a bell pepper for a milder flavor.

Instructions:

Prepare the dough:

In a large bowl, whisk together flour, yeast, and salt.
Add warm water and olive oil. Stir until a dough forms.
Transfer the dough to a lightly floured surface. Knead for 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.

Roast the poblano pepper:

Preheat the broiler.
Place the poblano pepper directly under the broiler, turning occasionally, until the skin is blackened and blistered on all sides (about 5-7 minutes).
Transfer the pepper to a plastic bag and let it steam for a few minutes.
Peel off the blackened skin, remove the stem and seeds, and slice the pepper into thin strips.

Assemble the pizza:

Preheat oven to 450°F (230°C). If using a pizza stone, preheat it in the oven for at least 30 minutes.
On a lightly floured surface, roll out the dough into a 12-inch circle or desired shape.
Transfer the dough to a lightly oiled baking sheet or pizza stone.
Spread the pizza sauce evenly over the dough, leaving a small border.
Top with shredded Monterey Jack cheese, corn kernels, and poblano pepper strips.
Drizzle with olive oil and sprinkle with chili powder, salt, and pepper.

Bake the pizza:

Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and sprinkle with crumbled cotija cheese and lime zest.
Garnish with fresh cilantro leaves (optional).
Slice and serve immediately.

Tips:

For a crispier crust, prebake the dough for 5 minutes before adding the toppings.

If using frozen corn, thaw it completely before adding it to the pizza.

Don’t overload the pizza with toppings, as this can make the crust soggy.

Feel free to experiment with other toppings, such as black beans, diced tomatoes, or avocado slices.

Dietary Information:

This recipe can be easily adapted to be vegetarian or vegan by using vegan cheese alternatives.

To make it gluten-free, use a gluten-free pizza crust or dough.

Nutritional Information (per serving):

Calories: Approx. 450-500

Fat: Approx. 20-25g

Protein: Approx. 15-20g