Recipe by Sarah Tenaglia
- Cook Time
- Prep Time
- 3 Anaheim chiles
- 2 tbsp. olive oil
- 2 cloves garlic, finely chopped
- Flour, for dusting
- 1 lb. refrigerated pizza dough, at room temperature
- 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 jalapeño slices
- 1/4 cup torn fresh cilantro leaves
1. 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 to 7 minutes. Let cool, slice into rings and remove seeds.
2. 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 to 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 jalapeño slices and Anaheim chiles.
3. Bake the pizza until the crust is golden and cooked though, 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.