Effortless Poblano Pizza Cilantro-Lime (Print Version)
# Ingredients:
→ Cilantro Lime Sauce
01 -
1 tablespoon mayo
02 -
Half a cup of sour cream
03 -
¾ teaspoon lime zest, finely grated
04 -
3 tablespoons fresh cilantro, finely chopped
05 -
Juice from half a lime
06 -
Sea salt (about ¼ teaspoon) plus some to adjust
07 -
Between ⅛ and ¼ teaspoon dried chili flakes
→ Green Chili Pesto
08 -
Two large poblano peppers, halved and seeds removed
09 -
4 garlic cloves, smashed but leave the peels on
10 -
2 scallions with tops trimmed
11 -
Fresh cilantro leaves, firmly packed (¼ cup)
12 -
Feta cheese (crumbled, about ⅓ cup)
13 -
¼ teaspoon table salt
14 -
A few shakes of fresh black pepper
15 -
About ¼ cup of olive oil, with a little extra for coating vegetables
→ Pizza Toppings
16 -
One pizza dough ball (14-16 ounces)
17 -
Small zucchini, sliced super thin (about a cup)
18 -
2 tablespoons of raw, unsalted pumpkin seeds (pepitas)
19 -
2/3 cup crumbled feta cheese
20 -
Chili powder, anywhere between ⅛ to ¼ teaspoon
21 -
1 tablespoon fresh cilantro, chopped fine for garnish
# Instructions:
01 -
Set your oven to 500°F if you'll use a baking sheet—or crank it to its max heat if you’re working with a baking stone or steel, placing it on the lower third. Keep it going for at least 30 minutes. If using a stone or steel, switch to Broil (High) after preheating.
02 -
Grab a small bowl and stir together the sour cream, mayo, 2 tablespoons of cilantro, the lime zest, its juice, some salt, and the chili flakes. Adjust salt if you'd like, then pop it in the fridge while you get the rest done.
03 -
Get a heavy skillet hot over medium-high heat. Lightly coat the poblanos, scallions, and garlic (still in their peels) with some olive oil. When the pan's nice and hot, put the poblanos skin-side down, and toss the scallions/garlic around them. Press the poblanos with a spatula, cooking everything for 6-8 minutes until the skins are blackened.
04 -
Turn the heat off and move the veggies to a plate. Let 'em rest for around 5 minutes. Scrape or peel off as much poblano skin as you can, then chop them up. Cut the scallions into shorter lengths (about an inch) and peel the garlic.
05 -
In a food processor, combine the poblanos, scallions, and garlic. Add the cilantro leaves, crumbled feta, salt, and some pepper. Pulse a few times until it’s all minced. Slowly pour in the olive oil as you process it into a mostly smooth mix (not super creamy).
06 -
Roll or stretch the dough out until it’s a 12-14 inch round. Place it on a baking tray you've either greased or lined with parchment. If using a stone or steel, lightly sprinkle a pizza peel with flour beforehand.
07 -
Spread around ¾ cup of your poblano pesto over the pizza base, stopping about half an inch from the edge. Scatter the zucchini evenly across the surface and sprinkle with the rest of the feta.
08 -
Slide the pizza into your oven. For a baking sheet, bake for 8-10 minutes; with a baking stone or steel, it'll take 6-8 minutes. The crust should turn golden and the cheese get a few brown spots.
09 -
As the pizza cooks, toast the pepitas in a dry skillet over medium heat until they develop a slight tan. Quickly throw them into a small bowl, sprinkle with chili powder, and a touch of salt.
10 -
Pull the pizza out. Drip some lime crema on (using a spoon or piping it from a cut snack bag) and sprinkle the seasoned pepitas and chopped cilantro over the top. Slice and serve right away.
# Notes:
01 -
You’ll get around 1 cup of poblano pesto, but you'll only use ¾ cup per pizza.
02 -
Want it to look fancy? Use a small plastic baggie, snip a corner, and pipe the crema neatly.