Corn And Zucchini Pizza
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
HoneyDirections:
1
Turn a gas burner on high
2
Char the poblano chile on the burner grate, turning occasionally with tongs, until blackened all over
3
Alternately, you can char the poblano under the broiler, turning every few minutes until charred all over
4
Place the charred poblano in a heatproof bowl and cover with a plate
5
Allow to sit for 10 to 15 minutes, then remove the charred skins by rubbing the poblano with your hands
6
(It is okay if a few black specks remain
7
) When cool enough, remove the stem and seeds and thinly slice the flesh
8
Preheat the oven to 450 degrees F
9
Grease a large baking sheet with olive oil
10
On a lightly floured surface, pat or roll the dough out until it is very thin
11
Transfer the dough to the prepared baking sheet
12
In a small bowl, whisk together the olive oil, honey and chipotle chile
13
Spread the mixture evenly over the dough
14
Sprinkle on the cheeses, poblano chile, zucchini ribbons and corn
15
Drizzle the pizza lightly with olive oil and sprinkle with salt and pepper
16
Bake the pizza until the cheese is all melty and gooey, 15 minutes
17
Top with fresh basil and microgreens
18
Serve immediately