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Poblano Corn Flatbread with California Crema
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– 2 medium fresh poblano or pasilla peppers
– 1 ball prepared pizza dough
– Masa or flour for work surface
– 1/3 cup Real California Crema Mexicana Agria (Mexican sour cream)
– 1/3 cup salsa verde, plus extra for topping
– 2 cups crumbled Real California Queso Fresco cheese
– 1/2 cup crumbled Real California Panela cheese
– 1/2 cup quartered and thinly sliced white onion
– 1 ear fresh corn (or 2/3 cup frozen or no salt added canned corn)
– 2 tablespoons roasted, salted pumpkin seeds
– Fresh cilantro leaves (optional topping)
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Prep time: 20 minutes
Cook/stand time: about 25 minutes
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. Serves 4 to 6.
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