The end of summer is prime corn and chile season so we combine them in this Charred Poblano, Corn, and Pancetta Pizza.
(about 1 1/2 ounces) plus more for garnish
Char The Poblano: Place the poblano over and 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.
Both the poblano and pancetta can be prepared up to 2 days ahead of time. Store refrigerated in an airtight container.
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.
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.
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.
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.
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.
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