Name: Poblano, Corn and Zucchini Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 poblano chile (roasted, sweated, peeled and cut into 1 inch strips ); 1 small zucchini (shaved into zucchini ribbons with a peeler or mandoline (about 1 1/4 cups) ); 1/3 cup corn kernels (fresh or thawed from frozen ); 1/4 cup slivered red onion; 2 tablespoons extra virgin olive oil; 2 teaspoons freshly squeezed lime juice; 1/4 teaspoon chipotle or ancho chile powder; 1/4 teaspoon kosher or coarse sea salt (or to taste); All-purpose flour for dusting work surface; 1/2 pound pizza dough; 1/2 cup tomato pizza sauce; 1 1/2 cups shredded mozzarella cheese (divided); 1/4 cup fresh ricotta cheese or requesón; 2 tablespoons roughly chopped Italian flat-leaf parsley (for garnish)