Poblano, Corn and Zucchini Pizza (Pizza de Chile Poblano, Elote y Calabacitas)
INGREDIENTS
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FOR PIZZA TOPPINGS
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1 poblano chile, roasted, sweated, peeled and cut into 1 inch strips
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1 small zucchini, shaved into zucchini ribbons with a peeler or mandoline (about 1 1/4 cups)
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1/3 cup corn kernels, fresh or thawed from frozen
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1/4 cup slivered red onion
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2 tablespoons extra-virgin olive oil
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2 teaspoons freshly squeezed lime juice
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1/4 teaspoon chipotle or ancho chile powder
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1/4 teaspoon kosher or coarse sea salt, or to taste
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All-purpose flour for dusting work surface
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1/2 pound pizza dough (recipe follows)
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1/2 cup tomato pizza sauce (recipe follows)
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1 1/2 cups shredded mozzarella cheese, divided
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1/4 cup fresh ricotta cheese or requeson
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2 tablespoons roughly chopped Italian flat-leaf parsley, for garnish
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FOR PIZZA DOUGH:
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1 teaspoon active dry yeast
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1 tablespoon extra virgin olive oil
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1 cup lukewarm water (110-115 degrees)
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1/2 teaspoon sugar
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2 2/3 cups all-purpose flour, plus more for work surface
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2 teaspoons kosher or coarse sea salt
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FOR PIZZA SAUCE:
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3 tablespoons olive oil
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1/3 cup chopped white onion
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2 garlic cloves, finely chopped or pressed
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1 28-ounce can crushed tomatoes, or 2 pounds of fresh tomatoes (quartered and pureed)
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1 teaspoon dried oregano
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1 1/4 teaspoon kosher or coarse sea salt, or to taste
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