Directions: |
Directions:1. Place a pizza stone (if you have one) on the bottom rack of the oven and preheat to 450º. Meanwhile, let dough stand at room temperature.
2. Stem and seed the poblano peppers and cut into ½-inch pieces. Thinly slice the red onion.
3. In a large bowl, toss pepper pieces and corn with 1 Tbsp. olive oil, salt, garlic powder, oregano, cumin, and chili powder. Spread vegetable mixture evenly in a large rimmed baking sheet. roast until tender, stirring occasionally (12-15 minutes).
4. If the dough needs to be rolled out, lightly flour a surface and roll it to a 12-inch circle. Dust a pizza peel or baking sheet (if you're not using a pizza stone) with cornmeal and spread the dough on it. Prebake the crust if required by package directions.
5. Brush the crust with the remaining olive oil, then spread evenly with red onions and roasted vegetables. Top with mozzarella. Transfer the pizza to the pizza stone (or place the pan in the oven if not using a pizza stone). Bake until cheese and crust are lightly browned (10-12 minutes). |
Personal
Notes: |
Personal
Notes: This pizza makes a light but filling dinner, great for a summer evening. We like the pizza dough that comes in a can and can just be rolled out and baked, but you can buy premade crust that you need to roll out or make your own. Watch the vegetables and pizza carefully as they bake since the corn can burn very quickly. Meat eaters can add 1 cup shredded cooked chicken to the pizza with the vegetables (any lightly seasoned leftover chicken could work).
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This recipe for Roasted Poblano and Corn Pizza is from