Roasted Poblano and Corn Pizza with Spiced Vegetables
A vibrant pizza featuring smoky roasted poblano peppers and sweet corn tossed with warm spices like cumin and chili powder. The vegetables are roasted until tender and caramelized, then layered over crispy naan bread with melted mozzarella and fresh red onion. Perfect for a casual dinner or entertaining, this pizza offers a delicious balance of smoky heat from the poblanos and natural sweetness from the corn. The spice blend adds depth while keeping the flavors approachable for all palates.
Ingredients
- 4 small poblano peppersbell peppers1:1mild
Less heat but similar texture
- 3 cobs corn
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 4 pieces naan breadpizza dough1:1
Use 2 pieces pizza dough instead of 4 naan
- ¼ red onion
- 2 cups mozzarella cheese
Instructions
- 1
Preheat oven to 450°F
- 2
Cut poblano peppers into strips and cut corn off the cob
- 3
Mix peppers and corn with olive oil, cumin, oregano, garlic powder, chili powder, and kosher salt in a bowl
- 4
Line baking sheet with parchment paper and place vegetable mixture on top
- 5
Roast for 25 minutes until tender, stirring occasionally
- 6
Dice the red onion while vegetables roast
- 7
Place naan directly on oven grate and pre-bake 3 minutes per side until crisp
- 8
Remove naan and spread each with mozzarella cheese
- 9
Top with roasted vegetables and red onion
- 10
Sprinkle lightly with kosher salt
- 11
Bake for 5 minutes directly on oven grate until cheese is melted
- 12
Slice and serve immediately
Tips
For extra char and flavor, roast poblanos directly over gas flame before cutting into strips
Pre-baking the naan prevents soggy bottoms and ensures a crispy crust
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 375°F oven for 5-8 minutes to restore crispness.
Roast vegetables up to 2 days ahead. Store covered in refrigerator and bring to room temperature before assembling pizza.
Serve immediately while hot and crispy. Cut into wedges or squares for easy sharing.
Common Mistakes
Pre-bake naan to avoid soggy crust from vegetable moisture
Don't skip stirring vegetables during roasting to prevent burning
Substitutions
FAQ
Can I use frozen corn instead of fresh?
Yes, use 2 cups thawed frozen corn kernels. Pat dry before tossing with oil and spices to remove excess moisture.
How long does leftover pizza keep?
Store covered in refrigerator for up to 3 days. Reheat in oven at 375°F for best texture and melted cheese.
Can I make this on a pizza stone?
Absolutely. Preheat stone with oven, then bake assembled pizzas directly on hot stone for 5-7 minutes until cheese melts.