Description
A vibrant, zesty pizza featuring a smoky poblano pesto base, topped with roasted zucchini, crumbled feta, and a drizzle of fresh cilantro-lime crema for a burst of flavor.
Ingredients
Scale
For the Crust:
- 1 large poblano pepper, roasted, peeled, and seeded
- 1/2 cup fresh cilantro leaves
- 1/4 cup toasted pumpkin seeds
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- 1 medium zucchini, thinly sliced
- 1 pre-made pizza dough or 12-inch pizza crust
- 1/2 cup crumbled feta cheese
- 1/4 cup sour cream
- 1 tablespoon lime juice
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Place poblano pepper directly on oven rack and roast for 15-20 minutes until charred. Let cool, then peel, seed, and chop.
- In a food processor, combine roasted poblano, cilantro, pumpkin seeds, Parmesan, garlic, and olive oil. Blend until smooth to make the pesto. Season with salt and pepper.
- Toss zucchini slices with a drizzle of olive oil, salt, and pepper. Spread pizza dough on a baking sheet, top with poblano pesto, then arrange zucchini slices. Bake for 12-15 minutes until crust is golden.
- While pizza bakes, mix sour cream, lime juice, and a pinch of salt to make the cilantro-lime crema. Drizzle over baked pizza, sprinkle with feta, and garnish with extra cilantro if desired.
Notes
You can customize the seasonings to taste.