- 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
- 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.