Poblano, Corn and Zucchini Pizza

Poblano, Corn and Zucchini Pizza

Pizza de Chile Poblano, Elote y Calabacitas
1 10- to 12-inch pizza
Course: Main Course
Cuisine: American, Mexican
Keyword: Corn, pati's mexican table, pizza, poblanos, requesón, ricotta, Zucchini
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Poblano, Corn and Zucchini Pizza recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”

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

To Prepare

  • Preheat oven to 425 degrees.
  • In a medium bowl, toss to combine the poblano chile strips, zucchini ribbons, corn, red onion, olive oil, lime juice, chile powder and salt.
  • On a lightly floured surface, stretch the dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spread on 1/2 cup pizza sauce, leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, then using a slotted spoon to leave the juices in the bowl, spoon on the poblano, zucchini and corn mixture. Add the remaining mozzarella cheese, and then place about 8 mounds, about a heaping teaspoon each, of ricotta cheese on top. Transfer back to the oven and bake until the cheese is melted and the crust is crisp, about 12 to 14 more minutes.
  • Transfer to a cutting board, sprinkle with chopped parsley if desired, and serve.

4 comments on “Poblano, Corn and Zucchini Pizza

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  1. One trick I use to speed up pizza is to paint a thin layer of olive oil on the dough before putting on the sauce. Then I add the toppings and put it in the oven for 20 minutes. The oil keeps the dough from getting soggy from the tomato sauce which means you don’t have to blind-bake the dough first.