Poblano Pepper Pizza

Poblano Pepper Pizza is a delightful fusion of Mexican flavors and classic pizza, featuring roasted poblano peppers and a zesty vegan cheese. This vibrant dish is perfect for sharing and brings a unique twist to your pizza night.

Ingredients

• Whole wheat pizza dough - 200 grams
• Poblano peppers - 2 medium-sized
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Red onion - 1 small, thinly sliced
• Black beans - 1 cup, drained and rinsed
• Corn kernels - 1/2 cup, fresh or frozen
• Tomato sauce - 1/2 cup
• Vegan mozzarella cheese - 100 grams, shredded
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 220°C (428°F).
2. Roast the poblano peppers directly over a gas flame or under the broiler until charred on all sides. Place in a bowl, cover with plastic wrap, and let steam for about 10 minutes.
3. Once cooled, peel the skins off the peppers, remove the seeds, and slice into strips.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and sliced red onion, and sauté until the onion is translucent.
5. Add black beans and corn to the skillet, season with salt and black pepper, and cook for an additional 3-4 minutes.
6. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.
7. Spread the tomato sauce evenly over the dough, followed by the sautéed black bean mixture and roasted poblano strips.
8. Sprinkle the vegan mozzarella cheese over the top.
9. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted.
10. Remove from the oven, drizzle with lime juice, and garnish with chopped cilantro before slicing and serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from poblano peppers, which may help reduce inflammation.
• High in fiber from black beans and corn, promoting better digestion.

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