The end of summer is prime corn and chile season so we combine them in this charred poblano, corn, and pancetta pizza recipe. This summery pizza pairs the smoky depth of charred poblano peppers and corn with the rich, salty crispness of pancetta and the spiciness of arugula.
Why You’ll Love This Pancetta Pizza Recipe
This pizza is not your ordinary delivery option. The combination of freshly charred poblano peppers and crispy pancetta atop a golden, homemade crust creates a symphony of flavors that pizza lovers will find irresistible. The spicy kick of the poblano and the savory depth of pancetta make each bite deeply satisfying.
Recipe Ingredients
To craft this unique pizza, you’ll need 1 medium poblano chile, 3 ounces of diced pancetta, bacon, or guanciale, kernels from 1 medium corn cob, and 1 small sliced red onion.
The base uses 1 pound of fresh pizza dough, either white or whole wheat, and is topped with 1/2 cup of shredded low-moisture mozzarella and 1/4 cup of finely grated Parmesan, with extra for garnishing. The finishing touches include 2 tablespoons of extra-virgin olive oil and a couple of handfuls of baby arugula for a fresh, peppery contrast.
How to Make This Recipe
Begin by charring the poblano over an open flame until blackened, then let it steam covered before peeling and slicing. Crisp the pancetta in a pan until browned. Stretch the dough on parchment to a 12-inch circle, layering it with cheeses, poblano strips, corn, pancetta, and onion.
Drizzle with olive oil and bake in a preheated oven at 425°F on a pizza stone or baking sheet until the crust is golden and the toppings are bubbling. Finish with fresh arugula and a sprinkle of Parmesan.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
What to Pair This Recipe With
This robust pizza pairs wonderfully with a light, crisp green salad to balance its richness, such as a simple mixed greens salad with a vinaigrette. For beverages, a glass of rose wine or a bold red wine, such as a Chianti or a Shiraz, complements the smoky and savory flavors of the pizza. This dish is perfect for a casual dinner party or a family night in, offering a gourmet pizza experience right from your oven.
Charred Poblano, Corn, and Pancetta Pizza Recipe
Equipment
Ingredients
- 1 medium poblano chile
- 3 ounces slab guanciale, pancetta, or bacon diced
- 1 medium corn cob
- 1 small red onion
- 1 pound fresh white or whole wheat pizza dough
- 1/2 cup shredded low-moisture mozzarella (3 ounces)
- 1/4 cup finely grated Parmesan cheese (about 1 1/2 ounces) plus more for garnish
- 2 tablespoons extra-virgin olive oil
- 2 handfuls baby arugula or other spicy green
Instructions
- Char The Poblano: Place the poblano over an open flame and roast until thoroughly charred and blackened, about 5 to 8 minutes. Place the poblano in a bowl and cover to steam, about 10 minutes.
- Crisp The Pancetta: Meanwhile, crisp the pancetta by placing it in a frying pan over medium heat. Cook until fat is rendered and pancetta just starts to brown then set aside.
- Prepare The Chile: 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 and place a pizza stone or baking sheet in the oven.
- Form The Pizza: 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.
- Bake The Pizza: 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 cool 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.
