Name: Poblano, Corn & Zucchini Pizza
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: Vegetarian
Ingredients: 1 poblano chile, roasted, peeled, and cut into 1-inch strips; 1 small zucchini, shaved into ribbons (about 1 1/4 cups); ⅓ cup corn kernels (fresh or thawed from frozen); ¼ cup slivered red onion; 2 tablespoons extra virgin olive oil; 2 teaspoons freshly squeezed lime juice; ¼ teaspoon chipotle or ancho chile powder; ¼ teaspoon kosher or coarse sea salt (or to taste); All-purpose flour (for dusting); ½ pound pizza dough; ½ cup tomato pizza sauce; 1½ cups shredded mozzarella cheese, divided; ¼ cup fresh ricotta cheese or requesón; 2 tablespoons chopped Italian flat-leaf parsley (for garnish)

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Why You’ll Love This Recipe

This vibrant Poblano, Corn & Zucchini Pizza, brings together the smoky heat of poblano peppers, the sweetness of corn, and the lightness of tender zucchini ribbons, all topped with melty mozzarella and fresh ricotta. It’s a fresh, flavorful dish that is perfect for summer nights or anytime you’re craving a light yet satisfying meal. The crisp pizza crust combined with these vibrant toppings is sure to delight your taste buds and leave you feeling refreshed. Poblano, Corn & Zucchini Pizza

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 poblano chile, roasted, peeled, and cut into 1-inch strips
1 small zucchini, shaved into ribbons (about 1 1/4 cups)
1/3 cup corn kernels (fresh or thawed from frozen)
1/4 cup slivered red onion
2 tablespoons extra virgin olive oil
2 teaspoons freshly squeezed lime juice
1/4 teaspoon chipotle or ancho chile powder
1/4 teaspoon kosher or coarse sea salt (or to taste)
All-purpose flour (for dusting)
1/2 pound pizza dough
1/2 cup tomato pizza sauce
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup fresh ricotta cheese or requesón
2 tablespoons chopped Italian flat-leaf parsley (for garnish)

Directions

Preheat the oven to 425°F (220°C).
In a bowl, combine the roasted poblano strips, zucchini ribbons, corn, red onion, olive oil, lime juice, chipotle or ancho chile powder, and salt. Mix well to evenly coat the vegetables with the spices and oil.
On a floured surface, stretch the pizza dough into a 10- to 12-inch circle. Place the stretched dough onto a pizza stone or cast-iron pan.
Bake the pizza crust for 10 minutes. Remove it from the oven.
Spread tomato sauce over the crust, leaving a 1/2-inch border around the edges.
Sprinkle 3/4 cup of shredded mozzarella cheese over the sauce. Spoon the vegetable mixture over the top using a slotted spoon to drain any excess liquid.
Top with the remaining 3/4 cup of mozzarella cheese and dollops of ricotta (about 8 mounds).
Return the pizza to the oven and bake for another 12–14 minutes, or until the cheese is melted and the crust is golden and crisp.
Once done, remove the pizza from the oven, garnish with chopped parsley, slice, and serve hot.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 24 minutes
Total Time: 44 minutes
Servings: 2–3 servings

Variations

Add more vegetables: Feel free to include other seasonal vegetables like bell peppers, spinach, or mushrooms for extra flavor and texture.
Use a different cheese: Swap mozzarella for goat cheese, feta, or a blend of other cheeses to personalize the flavor profile.
Make it gluten-free: Use a gluten-free pizza crust if you are following a gluten-free diet.
Spicy option: If you enjoy more heat, add a few sliced jalapeños to the vegetable mixture or sprinkle some red pepper flakes over the pizza before baking.

Storage/Reheating

Storage: Store any leftover pizza in an airtight container in the fridge for up to 3 days.
Reheating: Reheat pizza slices in the oven at 350°F for about 10 minutes or until heated through. You can also use a skillet to heat slices on the stove for a crispy crust.

FAQs

1. Can I use a different type of dough for this pizza?

Yes, you can use any type of pizza dough you prefer, including whole wheat, gluten-free, or cauliflower-based dough.

2. Can I prepare this pizza ahead of time?

You can prep the ingredients and store them separately in the fridge. Assemble and bake the pizza just before serving for the best texture and flavor.

3. What can I use if I don’t have a pizza stone?

If you don’t have a pizza stone, you can use a cast-iron skillet, baking sheet, or even an inverted baking sheet to cook the pizza.

4. Can I freeze this pizza?

Yes, you can freeze the pizza after assembling it (before baking). Wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Bake from frozen at 425°F for 18–22 minutes.

5. How can I make the poblano peppers less spicy?

To reduce the heat of the poblano peppers, be sure to remove all the seeds and membranes before using them. You can also opt for a milder chili pepper variety.

6. Can I use store-bought pizza sauce?

Yes, store-bought pizza sauce works perfectly fine if you’re short on time. Choose a good-quality sauce for the best flavor.

7. Is this pizza suitable for vegetarians?

Yes, this recipe is entirely vegetarian and includes fresh, plant-based ingredients.

8. Can I make this pizza vegan?

To make it vegan, simply swap the mozzarella and ricotta cheeses for your favorite plant-based cheese alternatives.

9. How do I know when the pizza is done baking?

The pizza is done when the cheese is melted and bubbly, and the crust is golden brown and crispy.

10. Can I add protein to this pizza?

If you prefer a protein-rich option, you can add grilled chicken, black beans, or even chickpeas as toppings for extra protein.

Conclusion

The Poblano, Corn & Zucchini Pizza is a delightful, fresh take on a classic dish. With its combination of smoky poblano peppers, sweet corn, and tender zucchini, it offers a satisfying, bold flavor without feeling heavy. The easy-to-make dough and simple toppings make it an ideal weeknight dinner or a casual weekend meal. Whether you stick to the recipe as is or make your own creative variations, this pizza is sure to be a hit!