Saturday, April 14, 2007

Poblano and Jack Cheese Pizzas

I am intrigued by the idea of a pizza containing poblano peppers and corn, and have attempted to make recipes for that in the past (see: Roasted Corn, Poblano, and Cheddar Pizza). However, both times I've made that recipe, something has gone wrong and it's turned out to be a mess. A delicious mess, but a mess. I vowed that if I made it a third time and failed, I would never make it again. So when I saw a different recipe for a corn and poblano pizza, this time from Vegetarian Planet by Didi Emmons, I decided to try it instead, just in case.

It's not quite as tasty as the other pizza, as it's lacking a little in the amount of corn and cheese. It also doesn't have anything to really bind the toppings to the crust, so little corn kernels kept falling off. But it's definitely good! So, if I fail at that Roasted Corn pizza one more time, this will become our default corn and poblano pizza recipe.

Poblano and Jack Cheese Pizzas
Vegetarian Planet, pg 454

2 poblano peppers
1 ear corn, shucked
1/2 batch pizza dough (enough for 2 small pizzas) (Note: I used a Pillsbury crust cut in half)
1 Tbsp cornmeal
1 tomato, sliced thin
Salt and fresh-ground pepper to taste
3 oz grated Monterey Jack cheese (about 3/4 cup)
1 Tbsp extra-virgin olive oil
2 Tbsp chopped cilantro

1. Preheat the oven to 400 degrees. Roast the peppers in a roasting pan for 25 minutes. Add the ear of corn to the roasting pan and roast the vegetables for 10 minutes more. Leave the oven on.

2. Let the peppers and corn cool for 10 minutes. When the peppers are cool enough to handle, remove their skins and seeds. Then slice the peppers into thin strips. Cut the corn kernel from the ear.

3. Increase the oven temperature to 450 degrees. On a floured surface, roll each ball of dough into a round about 8 inches in diameter. Place both rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets). Sprinkle the corn over the rounds, then lay the tomato slices over the corn. Distribute the poblano strips over all. Salt and pepper the pizzas.

4. Bake the pizzas for 8 minutes, then remove them from the oven. Sprinkle the Monterey Jack cheese over the pizzas, and bake an additional 2 minutes or until the cheese is melted. Drizzle the olive oil over the two pizzas, and garnish with cilantro. Cut the pizzas into quarters and serve.

Yield: 2 small pizzas

Photo added July 27, 2008:

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