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This poblano pizza with zippy cilantro-lime crema really livens up pizza night. Charring the poblanos, swirling on that punchy crema, and tossing on pepitas for crunch—it all comes together for bold layers that’ll have you skipping the old tomato sauce and pepperoni combo.
The first time I put this pizza together, I just wanted something new for a Friday. My crew was unsure about skipping the usual sauce, but now they always want this one and even my fussy nephew can't stop eating it.
Vibrant Ingredients
- Pepitas: These toasted seeds add the best crunch and a pop of green—use unsalted and raw if you can.
- Zucchini: Brings sweetness and color to the mix. Little guys with smooth skin work best for fewer seeds.
- Lime zest and juice: The lime makes everything shine. Go for heavier limes—they're usually juicier.
- Sour cream and mayo: These two make the crema thick, rich, and tangy. The full fat stuff gives you the smoothest texture.
- Scallions: These mild green onions add gentle flavor. You want them firm and deeply green on top.
- Poblano chiles: Mild heat and a roasted, earthy edge from charring—it’s the base for our pesto. Pick firm and shiny ones.
- Pizza dough: Go homemade or snag a store-bought ball. If it’s been in the fridge, set it out until it’s easy to stretch.
- Feta cheese: Brings the salty-tangy kick. Greek kinds made from sheep milk taste best here.
- Cilantro: Adds brightness in both the crema and the pesto. Look for bunches that don’t droop or yellow.
Easy-to-Follow Steps
- Put it All Together and Bake:
- Work the dough into a 12 or 14-inch round, leaving a slim edge. Spread your poblano pesto around, leaving a bit of crust peeking out. Lay out zucchini slices all over, overlapping where you want. Sprinkle crumbled feta evenly. Slide it into the hot oven and bake till the edge is golden and the cheese browns just a bit.
- Wrap Up with Pepitas and Crema:
- As soon as it’s golden and hot, pull the pizza out. Transfer your crema to a small plastic bag, snip the tip, then zigzag it over the pizza. Toss the spicy pepitas over everything. Finish with fresh cilantro leaves. Cut it up and enjoy while it’s still warm.
- Sizzle the Veggies:
- Get a skillet scorching hot (you want just-shy-of-smoking). Rub poblanos, garlic, and scallions with a slick of oil. Place poblanos in first, skin down. Wedge in the scallions and garlic. Press peppers down for extra char, and listen for that crackle. Cook till skins are blistered and black.
- Whip Up the Cilantro-Lime Crema:
- Stir sour cream and mayo together until totally blended. Mix in chopped cilantro so it’s speckled throughout. Grate lime zest in—just the green, none of the white pith. Squeeze in lime juice, shake on some salt and pepper flakes. Taste and tweak it. Fridge it while you do the rest.
- Make that Roasty Poblano Pesto:
- Once veggies cool down, peel off charred skins from poblanos (don’t stress about all of it). Chop poblanos and scallions rough. Toss them, the garlic, cilantro, feta, salt, and pepper into a food processor. Give it a few pulses. Stream in olive oil as it chops, stopping when it’s mostly smooth but not runny. You want it spreadable but thick.
- Toast Up the Pepitas:
- As your pizza cooks, toss pepitas in a dry hot pan. Keep an eye—they go from perfect to burnt in seconds. As soon as they smell toasty and look a little brown, dump them into a bowl. Sprinkle on chile powder and salt while they’re hot so it sticks.
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Charred poblanos really steal the show here. My grandma always said that the secret is letting peppers blacken up—the flavor goes deep. First time I brought this pizza to a family get-together, people were fighting for the last bit, and even my sister wanted the details so she could make it herself.
Prep Ahead Tips
You can get your poblano pesto ready up to three days before you need it—just cover it with a little olive oil in a sealed container and stash it in the fridge. That cilantro-lime crema? Whip it up a day early too. It chills out and gets even tastier. When it’s time to use, let both parts sit on the counter till they’re not cold anymore for easy spreading.
Seasonal Twists
In the summer, use sweet corn cut right off the cob instead of zucchini—its natural sugar with smoky poblanos is a wild combo. For fall, swap in thin butternut squash slices and throw on some sage leaves before baking. Come winter, thinly slice potatoes, add a little rosemary, and you’ve got a hearty take. For spring, use asparagus spears with a bit of fresh lemon zest for a bright, fresh bite.
Serving Ideas
This one goes great with a fresh arugula salad (just dress it lightly with lemon and oil). The peppery greens are a perfect pair. If you’re hosting, slice the pizza into small squares and serve with fun Mexican dips. As a main, finish with grilled pineapple and cinnamon for an easy, fruity dessert.
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This dish is an easy, tasty twist that brings major flavor and makes your pizza nights feel extra special!
Frequently Asked Questions
- → Is it cool to prep the poblano pesto a few days ahead?
Absolutely, you can whip up the poblano pesto and keep it in a sealed container in the fridge for up to three days. This moves things along faster when you're ready to cook.
- → What should I use if poblanos are missing from the store?
Anaheim or Cubanelle peppers are solid swaps because they don’t pack a lot of heat either. Bell peppers can work too, but they won’t have that toasty flavor poblanos bring.
- → Any dairy-free tricks for cilantro-lime crema?
Definitely! Use a mix of plant-based mayo and sour cream instead. You could even try coconut yogurt with some lime—works just fine as a creamy topper.
- → How can I roast poblanos if I’m missing a heavy skillet?
No problem! Hold them over a stove burner, toss under the broiler, or pop them on a grill. You just want the skins blackened so you get that smoky flavor and the skins slip right off.
- → Are leftovers freezer-friendly?
For sure. Freeze the baked slices before tossing on crema or pepitas. Wrap each one up in plastic and foil. When you want pizza, heat at 375°F and finish with your fresh toppings.
- → Pepitas—what are they, and what else can I use?
Pepitas are just pumpkin seeds without the shells. If you’re out, try sunflower seeds, pine nuts, or even chopped pistachios. They'll all give a nice crunch, just a touch of different taste.