Categories: Pizza/flatbread
Ingredients
- 3 Anaheim chiles
- 2 tbsp. olive oil
- 2 garlic cloves, finely chopped
- Flour, for dusting
- 1 lb. refrigerated pizza dough, at room temp
- 1 1/2 cups grated mozzarella
- 1/4 cup grated Parmesan-Romano cheese blend
- 4 oz. goat cheese, coarsely crumbled
- 2 scallions, chopped
- 3/4 cup frozen fire-roasted corn, thawed
- 1/2 cup drained canned or jarred pickled jalapeno slices
- 1/4 cup torn fresh cilantro leaves
Directions
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Position a rack in the lower third of the oven; preheat to 500. Working over a gas flame or under the broiler, char the Anaheim chiles, turning often with tongs, until blackened, 5-7 minutes. Let cool slice into rings and remove seeds.
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In a small bowl, mix the oil and garlic. Brush the bottom and sides of a 12-inch ovenproof skillet with half the garlic oil. On a lightly floured surface, roll and stretch the pizza dough to a 12-inch round. Transfer the greased skillet and use your fingers to firmly press the dough to adhere to the sides of the pan. Drizzle with the remaining garlic oil. Leaving a 1-inch border, top the dough with the cheeses, then the scallions, corn, pickled jalapeno slices and Anaheim chiles.
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Bake the pizza until the crust is golden and cooked through, about 22 minutes. Run a sharp knife around the sides of the skillet to loosen the pizza. Using a sturdy spatula, lift and slide the pizza out of the pan onto a work surface. Sprinkle with the cilantro. Cut into 8 wedges.