Poblano Corn Flatbread
Recipe courtesy of California Milk Advisory Board (RealCaliforniaMilk.com)
Makes 4 to 6 servings
2 medium fresh poblano or pasilla peppers
1 ball prepared pizza dough
Masa or flour for work surface
⅓ c. Real California Crema Mexicana Agria (Mexican sour cream)
⅓ c. salsa verde, plus extra for topping
2 c. crumbled Real California Queso Fresco cheese
½ c. crumbled Real California Panela cheese
½ c. quartered and thinly sliced white onion
1 ear fresh corn (or 2/3 c. frozen or no-salt-added canned corn)
2 T. roasted, salted pumpkin seeds
Fresh cilantro leaves (optional topping)
Use a grill, broiler, or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12 to 15 minutes. Transfer to a bowl, cover and set aside 5 minutes.
Preheat oven to 450°F and line a large baking sheet with parchment paper. Meanwhile, rub charred skin from peppers; remove stems and seeds and cut peppers into strips.
On a lightly floured work surface, roll dough out to a 10-by-15-inch rectangle. Transfer to the prepared baking sheet and top with salsa verde, crema, cheeses, onion, pepper strips, and corn. Bake until pizza is golden, 12 to 15 minutes.
Serve sprinkled with pumpkin seeds and cilantro, if using.
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