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Poblano Pizza with Cilantro

Poblano Pizza with Cilantro: A Flavorful Twist on Tradition

This Poblano Pizza with Cilantro is a delightful blend of smoky flavors and creamy textures, making it a must-try summer dish.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cilantro-Lime Crema
  • 1 cup Sour Cream Substitute with Greek yogurt for a tangy flavor.
  • 1/2 cup Mayonnaise Can be omitted for a lighter version.
  • 1/4 cup Fresh Cilantro Substitute with parsley for a different herb.
  • 1 tablespoon Lime Zest
  • 2 tablespoons Lime Juice Lemon juice can work as an alternative.
  • 1 teaspoon Fine Sea Salt Adjust according to taste.
  • 1/2 teaspoon Dried Red Chile Flakes Adjust based on spice tolerance.
Poblano Pesto
  • 2 large Poblano Chiles Substitute with green bell peppers for less spice.
  • 1/4 cup Olive Oil Canola oil is a suitable alternative.
  • 2 stalks Scallions Ramps or green onion can be used interchangeably.
  • 1/2 cup Feta Cheese Substitute with goat cheese or omit for dairy-free.
  • 2 cloves Garlic You can use garlic powder if fresh is unavailable.
Pizza Assembly
  • 1 pound Pizza Dough Use store-bought for convenience or homemade.
  • 1 medium Zucchini Can be replaced with summer squash or omitted.
  • 1/4 cup Raw Unsalted Pepitas Substitute with toasted pumpkin seeds or omit.
  • 1 teaspoon Chili Powder Smoked paprika can offer a different dimension.

Equipment

  • Oven
  • Blender
  • Baking Stone or Baking Sheet
  • Mixing Bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 500°F and allow a baking stone or baking sheet to heat for at least 30 minutes.
  2. In a mixing bowl, combine sour cream, mayonnaise, chopped fresh cilantro, lime zest, lime juice, fine sea salt, and dried red chile flakes. Stir until smooth and refrigerate.
  3. Char the poblano chiles, garlic, and scallions until blackened. Allow to cool and blend with fresh cilantro, crumbled feta cheese, olive oil, salt, and pepper until smooth.
  4. On a floured surface, roll out your pizza dough into a 12–14 inch round. Spread ¾ cup poblano pesto evenly over the dough, leaving a border.
  5. Bake the assembled pizza for 6–10 minutes until the crust is golden-brown and the cheese is melted and bubbly.
  6. Toast your pepitas in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, tossing with chili powder and salt.
  7. Remove the pizza from the oven, drizzle with cilantro-lime crema, sprinkle with toasted pepitas, and slice to serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

This Poblano Pizza with Cilantro is not only easy to make but also a delightful blend of flavors that's perfect for any night of the week. Prepare the sauces ahead for quicker assembly.

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