Corn & Poblano White Pizza with Smoked Gouda & Fresh Mozzarella

Corn & Poblano White Pizza

with Smoked Gouda & Fresh Mozzarella

55 MIN
+$3.99/serving 2 Servings
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Available Options

  • Keep it Vegetarian
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    Wellness
  • 2 Servings (10 oz Total)
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  • add Prosciutto
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    From the Test Kitchen

    For bold, summertime flavor, we’re topping this crowd-pleasing pizza with tender, sautéed pepper and fresh, sweet corn layered over a creamy béchamel mixture featuring two melty cheeses.
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    • Nutrition
      PER SERVING
    • Calories
      1080 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Corn & Poblano White Pizza with Smoked Gouda & Fresh Mozzarella
    Title
    • 3 oz Prosciutto
    • 16 oz Pizza Dough
    • 2 ears Corn
    • 1 Poblano Pepper
    • 2 Scallions
    • 2 cloves Garlic
    • 1 oz Sliced Pickled Jalapeño Peppers
    • ⅓ cup Béchamel Sauce
    • 4 oz Fresh Mozzarella Cheese
    • 2 oz Smoked Gouda Cheese

    Corn & Poblano White Pizza

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the béchamel, chopped garlic, grated gouda, and mozzarella (tearing into small pieces before adding). Season with salt and pepper; stir to combine.

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the corn kernels and  sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Assemble the pizza
    3 Assemble the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Using a fork, gently prick the surface of the dough all over to prevent air bubbles from forming. Leaving a 1-inch border around the edges, evenly top the prepared dough with the béchamel-cheese mixture, cooked vegetables, a drizzle of olive oil, and as much of the chopped jalapeño peppers as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    4 Bake the pizza & serve your dish

    Bake the pizza, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Carefully transfer to a cutting board; cut into equal-sized pieces. Top with the prosciutto (tearing into bite-sized pieces before adding). Garnish with the sliced green tops of the scallions. Enjoy!

    Bake the pizza & serve your dish
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