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    Home » Recipes » Pizza

    Corn Pizza with Roasted Poblano Sauce

    Published Mar 3, 2023 · by Jacqueline Piper · Leave a Comment · This post may contain affiliate links

    2 shares
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    A corn pizza on a slate platter.
    A corn pizza on a slate platter.
    A corn pizza on a slate platter.

    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.

    A corn pizza on a slate platter.
    Jump to:
    • Are poblano peppers spicy?
    • Ingredients
    • Substitutions
    • Instructions
    • Tips for making roasted poblano sauce
    • What to serve with pizza
    • Storage
    • FAQs
    • Recipe

    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 LevelPepper
    2500-10000Jalapeno Pepper, Guajillo Chili
    1000-2500Anaheim, Poblano Pepper
    0-500Banana Pepper
    0Green Bell Pepper

    Ingredients

    See the recipe card for exact amounts.

    Ingredients for a poblano pizza on a white marble counter.
    • the dough: to make pizza dough you need simple pantry ingredients like all-purpose flour, salt, sugar, oil, yeast, and water. You can use active dry yeast or instant yeast in this recipe. See recipe card notes if you're using active dry yeast.
    • the poblano sauce: to make the sauce you'll need poblano peppers, some spices, and lime juice.
    • the toppings: to top the pizza you need corn and cheese.
    • the garnish: If you want to garnish the pizza as I suggest, you'll need fresh cilantro leaves, honey, and sambal oelek.

    Substitutions

    • what to use instead of poblano peppers: Anaheim peppers are usually a good replacement for poblano peppers. I have not tried it in this recipe.
    • corn: If corn is out of season, just pan-fry canned corn or thawed frozen corn like in my Elote Fries recipe
    • cheese: If you don't like feta cheese you can substitute it with something similarly tangy like goat cheese, or Cotija. Or just use something you like, like parmesan, asiago, etc.
    • cilantro? Don't like cilantro? Try parsley or green onions instead or just skip it.
    • sambal oelek? You can buy sambal oelek on Amazon if your grocery stores don't haven't, but it's pretty commonly stocked now in large supermarkets. If you don't have that, you could use something like Sriracha Hot Sauce.
    A corn pizza on a slate platter.

    Instructions

    Prep Tips

    • For rising your pizza dough, leave it in your oven with the light on but the temperature off.
    • Once you make the dough and it's rising, prepare the toppings.

    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.

    A pizza dough with oil on the outer circle.

    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.

    A roasted poblano pepper.

    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.

    Peeling the skin off of a roasted poblano pepper.

    Scrape most of the blackened skin off of the peppers. Destem and deseed the peppers.

    Roasted poblano sauce in a mini food processor.

    To make the roasted poblano sauce, add the poblanos, spices, lime, and oil to a mini food processor. Blend and season.

    Corn kernels on a cutting board.

    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.

    Spreading poblano sauce on pizza dough.

    Spread the roasted poblano sauce on the rolled out pizza dough.

    Adding cheese to a pizza with poblano sauce on it.

    Add the cheese.

    Add cheese on top of a corn pizza.

    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.

    A corn pizza on a slate platter.

    Tips for making roasted poblano sauce

    • charred poblanos: char the peppers really well. You can do this on the stovetop using a cast iron grill pan, or regular pan. If you have a gas stove, you can use the flame. You can also grill the peppers on a BBQ or outdoor flame.
    • steam: let the peppers sit in a covered bowl or ziptop bag and steam. This makes removing the charred skin easy.
    • peel peppers: Peel or scrape most of the charred bits off. You can leave some on for more charred flavor if you want to or remove it all. Cut the stem off of the peppers and take the seeds out for a super smooth sauce.
    • flavor: adding oil and spices to the sauce brings lots of extra flavor. Fat helps deliver flavor to your tongue so I don't recommend skipping but you can if you prefer. Season to taste by sprinkling in a bit of salt and pepper, tasting, and then adding more as needed.

    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.

    A corn pizza on a slate platter.

    FAQs

    Are poblano peppers spicy?

    Poblano peppers are a mellow pepper and have a very low heat level and are quite a bit less spicy than jalapeno peppers.

    What do poblanos taste like?

    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.

    Recipe

    A corn pizza on a slate platter.

    Corn Pizza with Roasted Poblano Sauce

    Jacqueline Piper
    5 from 1 vote
    Smoky and sweet charred corn and poblano peppers with mozzarella and feta cheese on a homemade pizza crust. Top with hot honey!
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prep Time 20 mins
    Cook Time 15 mins
    Rising 45 mins
    Total Time 1 hr 20 mins
    Servings 8 slices

    Equipment

    • KitchenAid Stand Mixer
    • Cast Iron Skillet
    • Ninja Food Processor

    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
    Prevent your screen from going dark

    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

    The dough recipe makes 2 thick crusts or 3 thin crusts. Save the rest of the dough in the fridge tightly wrapped for up to 4 days. Portion and fridge any extra dough, tightly wrapped, for about 3 months.
    The rest of the ingredients are for one pizza, or you can double the ingredients and use all of the dough to make 2 pizzas.
    To use active dry yeast instead of instant yeast, mix together the yeast, oil, and sugar in warm water and let sit for 10 minutes until foamy. Add this to the flour and water and continue with the recipe - kneading the dough and letting it rise.

    Nutrition

    Serving: 1sliceCalories: 313kcalCarbohydrates: 33gProtein: 11gFat: 14gSodium: 455mgFiber: 2gSugar: 5g

    Nutrition Disclaimer

    Nutritional information is an estimate. Values vary based on products used.

    Read our full Nutrition Disclaimer.
    Keyword pizza
    Have you tried a recipe? Tag @pipercooksblog or tag #pipercooksblog!

    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.

    A corn pizza on a slate platter.

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    Hi, I’m Jacqueline Piper and I’m all about the homemade because I love to make things. From 15 minute meals for your weeknight dinner to more effort for special dinners and desserts on the weekend, I’ll show you how to cook from scratch. We’ll do healthy and we’ll do delicious, everything from kale to chocolate with beautiful, fresh ingredients. Search my recipes for your cravings, because we can make it!

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