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Salt & Wind Travel

Charred Poblano, Corn, and Pancetta Pizza Recipe

The end of summer is prime corn and chile season so we combine them in this Charred Poblano, Corn, and Pancetta Pizza recipe.

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!

Charred Poblano, Corn, and Pancetta Pizza Recipe

Charred Poblano, Corn, and Pancetta Pizza Recipe

The end of summer is prime corn and chile season so we combine them in this Charred Poblano, Corn, and Pancetta Pizza recipe.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 8 Servings
Calories 249 kcal

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.

PERSONAL NOTES

Nutrition

Serving: 1 servingCalories: 249kcalCarbohydrates: 29gProtein: 9gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 15mgSodium: 407mgPotassium: 128mgFiber: 3gSugar: 2gVitamin A: 273IUVitamin C: 15mgCalcium: 86mgIron: 0.3mg
Keyword Easy pizza, spring pizza
Tried this recipe?Mention @saltandwind or tag #swsociety!

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