It's Summer, except it's not. Here on Cape Cod where we're visiting this week, the "season" has just started and it's rainy one minute then foggy the next. As much as we'd like to be eating fried clams and lobster rolls dockside, no one's outside and warm food is in order. So, we concocted this pizza to have the flavors of summer even though it's not quite clambake time. We added in some spice and porky bits with the poblano and pancetta, then snuck in (or really just scattered with abandon), some fresh sweet corn and arugula.
(about 1 1/2 ounces) plus more for garnish
Roast poblano over and open flame until thoroughly blackened, about 5 to 8 minutes. Place poblano in a bowl and cover with plastic wrap to steam, about 10 minutes. Meanwhile, crisp pancetta by placing it in a medium frying pan over medium heat. Cook until fat is rendered and pancetta just starts to brown then set aside.
Both the poblano and pancetta can be prepared up to 2 days ahead of time. Store refrigerated in an airtight container.
Run chile under cold water and rub off the blackened skin. Trim off ends, discard seeds, and slice into thin strips. Meanwhile, heat oven to 425°F and arrange a rack in the middle.
If you don't have a pizza stone, turn a rimmed baking sheet upside down in your oven and let it heat up while the oven heats.
Using a lightly floured rolling pin, place dough on a piece of parchment paper and roll to a 12-inch circle. Pierce the pizza dough in several places to prevent it from bubbling up unevenly. Top pizza with about half of the Parmesan, all the mozzarella, then scatter the poblano strips, corn, pancetta, and red onions on top. Add the remaining Parmesan then top the pizza with a drizzle of olive oil.
If you're having a hard time rolling the pizza dough with a pin (or you can't find your rolling pin), just pick the dough up and, using your hands, gently stretch the dough. For pointers on how to do that check out this How to Stretch Pizza Dough video.
If you have a baking sheet or pizza stone in the oven, use parchment to transfer pizza to the sheet or stone (alternatively put on a baking sheet and place in oven) and bake until golden brown on bottom, pancetta is crisp, and cheese is melted, about 15 to 20 minutes. Serve topped with arugula and parmesan cheese and a drizzle of olive oil.
Food styling and photography by Aida Mollenkamp