Corn Pizza with Roasted Poblano Sauce

5 from 2 votes

Corn Pizza with Roasted Poblano Sauce

Smoky and sweet charred corn and poblano peppers with mozzarella and feta cheese on a homemade pizza crust. Top with hot honey!

Prep Time20

Cook Time15

Rising45

Total Time1 20

Course: Main Course

Cuisine: Indian Inspired, Mexican Inspired

Servings: slices

Calories: 313kcal

Author: Jacqueline Piper

Equipment

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

US Customary - Metric

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