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This poblano pizza with cilantro-lime crema transforms ordinary pizza night into something special. The combination of charred poblanos, zesty crema, and crunchy pepitas creates layers of flavor that will make you forget all about traditional tomato sauce and pepperoni.
I first made this pizza when I was craving something different from our usual Friday night routine. My family was skeptical about a pizza without traditional sauce, but now they request it regularly and even my picky nephew asks for seconds.
Ingredients
- Poblano chiles: Add a mild smoky heat that forms the base of our pesto. Look for firm peppers with shiny skin.
- Cilantro: Provides freshness in both the pesto and the crema. Buy bunches with perky leaves and avoid any that look wilted.
- Feta cheese: Offers tangy saltiness. Traditional Greek feta made from sheep milk gives the best flavor.
- Pizza dough: Can be homemade or store bought. Allow refrigerated dough to come to room temperature for easier stretching.
- Sour cream and mayonnaise: Create the creamy base for our drizzle. Full fat versions provide the richest texture.
- Lime zest and juice: Brighten all the flavors. Choose heavy limes with thin skins for the most juice.
- Zucchini: Adds color and subtle sweetness. Select small to medium sized ones as they have fewer seeds.
- Pepitas: Toasted with chili powder provide essential crunch and visual appeal. Look for raw unsalted ones.
- Scallions: Contribute gentle onion flavor to the pesto. Choose ones with firm white parts and bright green tops.
Step-by-Step Instructions
- Prepare the Cilantro-Lime Crema:
- Mix together sour cream and mayonnaise until completely smooth. Add the finely chopped cilantro ensuring it's evenly distributed throughout the mixture. Grate fresh lime zest directly into the bowl making sure to only get the green part not the bitter white pith. Squeeze in fresh lime juice and add salt and chile flakes. Taste and adjust seasoning remembering the flavor will develop as it chills. Cover and refrigerate while you continue with the recipe.
- Char the Vegetables:
- Heat a heavy skillet until it begins to smoke. This step is crucial for developing deep flavor in the peppers. Coat poblanos scallions and garlic with a thin layer of oil using your hands to ensure even coverage. Place poblanos skin side down in the hot skillet then add scallions and garlic around them. Press firmly on the poblanos to ensure maximum contact with the pan. Listen for that satisfying sizzle which means you're getting proper charring. Continue cooking until skins are evenly blackened and blistered.
- Make the Poblano Pesto:
- Cool the charred vegetables until you can handle them comfortably. Remove as much of the charred skin from poblanos as possible but don't worry about getting every bit. Roughly chop the poblanos and scallions. Combine in food processor with peeled garlic fresh cilantro leaves feta salt and pepper. Pulse to chop everything finely before adding olive oil in a steady stream. Process until mostly smooth but still maintaining some texture. The pesto should be thick enough to spread easily on dough without being runny.
- Assemble and Bake:
- Stretch dough to a 12 to 14 inch circle using your preferred method. Apply a generous layer of poblano pesto leaving a small border for the crust. Arrange thin zucchini slices in an overlapping pattern across the surface. Crumble remaining feta over the top distributing it evenly. Transfer pizza to your preheated oven being careful not to tear the dough. Bake until the crust turns golden brown and cheese develops appetizing brown spots.
- Toast the Pepitas:
- While the pizza bakes toast pepitas in a dry skillet over medium high heat. Watch them closely as they can burn quickly. You want them just starting to brown and become fragrant. Immediately transfer to a bowl and toss with chili powder and salt while still hot to ensure the seasoning adheres properly.
- Finish and Serve:
- Remove the finished pizza from the oven. Transfer your cilantro-lime crema to a plastic bag and snip the corner to make a simple piping tool. Drizzle the crema over the hot pizza in a decorative pattern. Scatter toasted pepitas evenly across the surface. Sprinkle with remaining fresh cilantro. Slice immediately and serve while hot.
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The charred poblanos are truly the star of this recipe. My grandmother taught me that taking the time to properly char peppers builds incredible depth of flavor. The first time I served this pizza at a family gathering everyone was fighting over the last slice and my sister immediately asked for the recipe.
Make Ahead Options
The poblano pesto can be made up to three days in advance and stored in an airtight container in the refrigerator. Just make sure to place a thin layer of olive oil on top to prevent discoloration. The cilantro-lime crema can also be prepared a day ahead and will actually taste better as the flavors have time to meld. Store it in a sealed container in the refrigerator. If making everything ahead simply bring components to room temperature before assembling your pizza.
Seasonal Variations
Summer version Replace zucchini with fresh corn kernels cut straight from the cob. The natural sweetness pairs beautifully with the smoky poblanos. Fall adaptation Try thinly sliced butternut squash instead of zucchini and add a sprinkle of sage leaves before baking. Winter option Use thinly sliced potato and rosemary for a heartier cold weather version. Spring inspiration Top with fresh asparagus spears and lemon zest for a bright seasonal take.
Serving Suggestions
This pizza pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens complement the smoky poblano flavor. For a festive gathering cut the pizza into small squares and serve as an appetizer alongside a selection of Mexican inspired dips. If serving as a main course a light fruit based dessert like grilled pineapple with cinnamon makes the perfect ending.
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This recipe provides a creative and flavorful way to elevate pizza night—both visually and in taste!
Frequently Asked Questions
- → Can I make the poblano pesto ahead of time?
Yes, the poblano pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This can save preparation time when you're ready to assemble the pizza.
- → What can I substitute for poblano peppers if I can't find them?
Anaheim or Cubanelle peppers make good substitutes for poblanos as they have similar mild heat levels. Green bell peppers can also work, though they lack the distinctive smoky flavor of poblanos.
- → Is there a dairy-free alternative for the cilantro-lime crema?
You can make a dairy-free version using plant-based sour cream and vegan mayonnaise. Coconut yogurt with a splash of lime juice also makes a good alternative base for the crema.
- → What's the best way to char the poblanos if I don't have a heavy skillet?
You can char poblanos directly over a gas flame on your stovetop, under a broiler, or on a grill. The goal is to blister and blacken the skin, which adds smoky flavor and makes the skin easier to remove.
- → Can I freeze leftover pizza?
Yes, though for best results, freeze the baked pizza before adding the crema and pepitas. Wrap pieces individually in plastic wrap and foil. Reheat in a 375°F oven and add fresh toppings after warming.
- → What are pepitas and what can I substitute?
Pepitas are hulled pumpkin seeds. You can substitute sunflower seeds, pine nuts, or chopped pistachios if pepitas aren't available. Each will provide a similar crunchy texture with slightly different flavors.