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Poblano Pizza with Cilantro

Poblano Pizza with Cilantro: A Flavorful Twist on Tradition

Enjoy a gourmet vegetarian pizza featuring roasted poblanos and creamy feta, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cilantro-Lime Crema
  • 1 cup Sour Cream Substitute with Greek yogurt for a lighter option.
  • 1/2 cup Mayonnaise Can be omitted for a healthier version.
  • 1/4 cup Fresh Cilantro Substitute with parsley if cilantro is undesirable.
  • 1 tbsp Lime Zest Use fresh for the best flavor.
  • 2 tbsp Lime Juice Use fresh for the best flavor.
  • 1 tsp Fine Sea Salt Adjust to taste based on preference.
  • 1/2 tsp Dried Red Chile Flakes Swap with cayenne for more spice.
For the Poblano Pesto
  • 2 whole Poblano Chiles Substitute with green bell peppers for less heat.
  • 1/2 cup Olive Oil Avocado oil can serve as a substitute.
  • 3 whole Scallions Can be replaced with diced onions or shallots.
  • 1/2 cup Feta Cheese Use crumbled tofu for a dairy-free option.
  • 2 cloves Garlic Fresh cloves are preferred for robust taste.
For the Pizza
  • 1 lb Pizza Dough Use store-bought or homemade; gluten-free options available.
  • 1 cup Zucchini Yellow squash can also be used.
For the Topping
  • 1/4 cup Raw Unsalted Pepitas Sunflower seeds can be used for a similar texture.
  • 1 tbsp Chili Powder Smoked paprika can be used for a different twist.

Equipment

  • Oven
  • Baking stone or baking sheet
  • Food processor
  • Skillet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions for Poblano Pizza with Cilantro
  1. Preheat your oven to 500°F (or as high as it can go, especially if using a baking stone).
  2. In a medium bowl, mix together sour cream, mayonnaise, finely chopped cilantro, lime zest, lime juice, sea salt, and dried red chile flakes. Stir well until all ingredients are combined.
  3. On a hot skillet, char the poblano peppers, scallions, and garlic for about 6-8 minutes, or until their skins are golden and blistered.
  4. In a food processor, combine the charred poblano peppers, scallions, garlic, fresh cilantro, feta cheese, a pinch of salt, and pepper. Drizzle in olive oil until smooth.
  5. Flour your countertop or a baking sheet and stretch the pizza dough to your desired size, about 12 to 14 inches in diameter.
  6. Spread a generous layer of the poblano pesto evenly over the stretched pizza dough, and layer thinly sliced zucchini on top.
  7. Carefully transfer the assembled pizza to your preheated oven. Bake for about 8-10 minutes.
  8. Toast raw unsalted pepitas in a dry skillet over medium heat for 3-5 minutes, then toss with chili powder and a pinch of salt.
  9. Once the Poblano Pizza is out of the oven, drizzle the chilled cilantro-lime crema across the top, sprinkle with toasted pepitas and additional cilantro.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze individual slices for up to 2 months.

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