Corn Pizza with Roasted Poblano Sauce is a unique and flavorful twist on a classic pizza. Corn is charred along with poblanos to give them a sweet, smoky flavor. Top homemade pizza dough with charred corn, poblano sauce, mild melty mozzarella cheese, and tangy feta cheese. Bake until bubbly and browned and top with hot honey.
This sweet and smoky, cheesy pizza is a pizza night winner with its bold flavors. You can make your own crust or use store-bought prepared dough.
Char the corn and the poblanos and then make a smoky creamy poblano sauce with the peppers. The corn adds a nice crunchy texture on top of the pizza. Mozza and feta combine to add a slightly tangy flavor. Mix together honey and sambal oelek (a chili garlic sauce) to add a sweet, spicy, slightly sour twist and this pizza has everything!
My roasted poblano sauce recipe is easy to make. Once you char the peppers, let them steam, and then peel them and blitz them with some spices and lime juice for a creamy dreamy pizza sauce.
Are poblano peppers spicy?
Poblano peppers are not spicy. On the Scoville heat chart, which measures the spiciness of peppers, poblanos (1000) are above a green bell pepper (0) because it has no capsaicin (spiciness) but below a jalapeno pepper (4000). When roasted, poblano peppers take on a sweet flavor. I don’t find poblanos spicy at all in any form, but everyone is different.
| Spice Level | Pepper |
|---|---|
| 2500-10000 | Jalapeno Pepper, Guajillo Chili |
| 1000-2500 | Anaheim, Poblano Pepper |
| 0-500 | Banana Pepper |
| 0 | Green Bell Pepper |
Ingredients
See the recipe card for exact amounts.
Substitutions
Instructions
Prep Tips
For this corn pizza with a roasted poblano sauce, you’ll first make the dough. It’ll take about 45 minutes to rise, so during that time you can char the corn and poblanos, make the sauce, and prep other ingredients like the cheese and the hot honey glaze.
I like to make my dough in my kitchen aid mixer because it’s easier, but you can make the dough by hand instead.
Make the dough, let it rise, and roll or press it into a circle. Meanwhile, make the sauce. When ready to make the pizza, spread the outside with oil.
Char the poblano peppers. This takes about 10-15 minutes. Char them until blackened all over. Set them in a covered bowl or a zip-top bag. Let sit for 15 minutes or until they’ve cooled a bit.
Scrape most of the blackened skin off of the peppers. Destem and deseed the peppers.
To make the roasted poblano sauce, add the poblanos, spices, lime, and oil to a mini food processor. Blend and season.
Char the corn. I do this in a cast iron pan. You can do this over a flame or on a bbq. Cut the kernels off of the cob.
Spread the roasted poblano sauce on the rolled out pizza dough.
Add the cheese.
Add the corn and then top with a bit more cheese so it gets really browned on top. Bake at 450°F (230°C) for 12-15 minutes.
Tips for making roasted poblano sauce
What to serve with pizza
Pizza is filling enough to be served on its own but sometimes it’s nice to have something on the side, like a salad. If you want to bring more corn-flavored vibes to the table, try my Southwest Corn Salad with this. For something a bit different with some Mexican-inspired flavors, try my Mexican Inspired Chopped Salad.
Looking for more pizza topping ideas for a second pizza? Try my Potato Pizza or my Thai Inspired Peanut Chicken Pizza.
Storage
Pizza is best on the day it’s made. Store any leftover pizza wrapped in the fridge for a day or two. If you like cold pizza like me, just grab a slice from the fridge for lunch the next day.
To reheat, bake at 350°F for 5-10 minutes, or until hot. The crust can dry out a bit on reheating. You can try covering the pizza with foil to minimize this. Or pop a slice in your air fryer for a few minutes.
FAQs
Poblano peppers are a mellow pepper and have a very low heat level and are quite a bit less spicy than jalapeno peppers.
Poblano peppers are mild peppers originating from Puebla, Mexico, with a flavor similar to but mellower than a bell pepper. When they are roasted, poblanos take on a sweeter flavor. Dried poblano chili peppers are sold as ancho chiles.
Corn Pizza with Roasted Poblano Sauce
Ingredients
Pizza Dough
- 1 ½ cups warm water
- ½ cup olive oil
- 1 tablespoon instant yeast see notes for using active dry yeast
- ½ teaspoon granulated white sugar
- 4 cups all-purpose flour
- 1 teaspoon sea salt
Poblano sauce
- 2 poblano peppers
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- lime zest from about half a lime
- lime juice from about half a lime
- pinch of salt and pepper
Toppings
- 2 ears of corn
- 200 grams mozzarella sliced thin, or grated
- 80 grams feta crumbled
Garnish
- 1 tablespoon honey
- 1 teaspoon sambal oelek a chili garlic sauce
- Fresh cilantro leaves
Instructions
Pizza Dough:
- In the bowl of a stand mixer, combine the flour, salt, sugar, and yeast. Mix well. Add oil and mix. Add water and mix on medium-low using a dough hook for about 5-6 minutes or until the dough pulls away from the sides of the bowl into a smooth bowl. Add flour a tablespoon at a time as needed if the dough is too sticky. Set aside to let rise.
- To make the dough by hand, knead the dough until smooth, about 8-10 minutes.
Corn:
- Heat a cast iron grill pan over medium (or use the flame on a gas stove, or a BBQ).
- Char corn cobs on all sides. Cut the kernels off and set them aside.
Poblano Sauce:
- Heat a cast iron grill pan over medium (or use the flame on a gas stove, or a BBQ).
- Char the peppers on all sides. Place the charred poblanos in a bowl and cover it with a lid or plastic wrap for about 15 minutes to steam. Peel and scrape most of the charred bits off, cut off the stems and deseed the peppers then roughly chop them.
- Add all of the sauce ingredients to a food processor and blitz until mostly smooth.
Assemble the pizza:
- Preheat oven to 450°F (230°C).
- The dough makes 2 thick crusts or 3 thin crusts. Roll out dough for one pizza or use your hands to form it into a circle.
- Brush the outside edge with olive oil. Add the poblano sauce.
- Add the mozzarella and feta cheese and then the corn.
- Bake for 12-15 minutes.
- Mix together the honey and sambal oelek. Drizzle on the the cooked pizza. Slice and scatter with cilantro before serving.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
