Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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mexican pizza

This Mexican-inspired pizza was inspired by late summer’s bounty of ingredients. Fresh corn, spicy peppers (leave in the seeds for more spice) and a light sour cream sauce drizzled over the top all work well in this really delicious pizza.

1 poblano pepper, seeded and roughly chopped
1/2 jalapeño, seeded and diced
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper

1 ear corn, cut in half

Cilantro Crema
2 tablespoons sour cream
1 tablespoon cilantro, roughly chopped
Juice from 1/2 lime

1 small pizza dough, about 5 ounces
Flour, for dusting
Cornmeal, for dusting
1/4 red onion, thinly sliced
1/2 cup shredded monterey jack cheese
1-2 scallions, white and light green parts, thinly sliced, for garnish
1 tablespoon cilantro, for garnish

1. Preheat oven to 425°F.
2. Place poblano pepper and jalapeño on a baking sheet and drizzle with 1 tablespoon oil and season with salt and pepper. Gently toss to evenly coat. Roast for about 15 minutes, until vegetables are softened. Transfer mixture to a food processor and blend until almost smooth. Set aside.
3. Meanwhile, in a large pot boil enough water to cover corn over high heat. Add corn and cook until kernels are bright yellow, about 5 minutes. Remove corn and set aside to cool. When cool enough to handle, remove kernels from corn. Stand corn on a cutting board and run a knife down each side of corn until kernels are removed. Set aside.
4. Place pizza stone in oven.
5. In a small bowl or mini food processor, combine sour cream, cilantro and lime juice and purée until smooth. Set aside.
6. To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a rectangle, making sure not to get dough too thin. Gently dust cornmeal onto hot pizza stone. Spread remaining 1 tablespoon olive oil over pizza and place on pizza stone and cook for about 4-5 minutes, until pizza is just lightly golden brown.
7. Carefully spread poblano mixture over top of dough. Top evenly with corn and red onion, followed by cheese. Cook for another 4-5 minutes, until cheese is melted. Remove pizza from oven and top with scallions and cilantro. Serve warm.

Serves 2.

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