Charred Poblano, Corn, and Pancetta Pizza Recipe
- 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
- 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 with plastic wrap to steam, about 10 minutes.Crisp The Pancetta: Meanwhile, crisp the 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.
- 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.
- 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 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.