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Roasted Corn and Poblano Pizza
This colorful homemade pizza is topped with charred sweet corn, smoky poblano peppers, and melted mozzarella cheese. It channels the bright flavors of Mexican street corn right on a crispy crust. A quick drizzle of lime-spiked sour cream, crumbled Cotija cheese, and fresh cilantro finish the dish with a tangy kick. It is a fantastic choice for a casual weeknight dinner or a weekend pizza night at home. The combination of sweet, smoky, and citrusy notes makes every bite interesting.
Ingredients
- 3 ears fresh corn, shucked
- 1 small poblano chile
- 1 lb. fresh prepared pizza dough
- 1 Tbsp. cornmeal
- 2 Tbsp. olive oil
- 8 oz. low-moisture part-skim mozzarella cheese, shredded (2 cups)
- 2 tsp. kosher salt
- ½ tsp. black pepper
- 1 Tbsp. sour cream
- 1 Tbsp. fresh lime juice (from 1 lime)
- 1 ½ oz. Cotija cheese, crumbled (⅓ cup)
- ½ cup loosely packed fresh cilantro leaves
- ¼ tsp. smoked paprika
Instructions
- 1Put a pizza stone in the oven and preheat it to 500°F. Warm a grill pan over high heat and grease it with cooking spray. Place the shucked corn and the poblano chile into the pan.
- 2Grill the vegetables for 8 to 10 minutes, turning them occasionally until they develop a nice char. Take the pan off the heat and let the vegetables cool for 5 minutes. Slice the kernels off the corn cobs and throw the cobs away. Chop the poblano pepper, making sure to discard the stem and seeds.
- 3Dust your work surface lightly with flour and roll the pizza dough into a 14-inch circle. Sprinkle the cornmeal directly onto the hot pizza stone in the oven, then carefully move the dough onto the stone. Poke the surface of the dough all over with a fork.
- 4Brush the dough with olive oil. Spread the shredded mozzarella cheese evenly across the top, leaving a 1-inch bare border around the edges. Scatter the charred corn and chopped poblano over the cheese, then season everything with the kosher salt and black pepper.
- 5Bake the pizza at 500°F for 10 to 12 minutes. The cheese should be bubbling and the crust should turn a deep golden brown.
- 6While the pizza bakes, mix the sour cream and fresh lime juice together in a small bowl.
- 7Take the finished pizza out of the oven. Drizzle the sour cream and lime mixture evenly over the top. Finish by scattering the crumbled Cotija cheese, fresh cilantro leaves, and smoked paprika across the pizza. Cut into slices and serve immediately.