Roasted Poblano and Charred Corn Pizza Recipe :: The Meatwave

Name: Roasted Poblano and Charred Corn Pizza Recipe :: The Meatwave
Ingredients: For the Dough; 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"; .4 ounces kosher salt (about 4 teaspoons); .3 ounces (about 2 teaspoons) instant yeast; 13 ounces water; For the Sauce; 1lb tomatillos, husked and halved; 1 medium clove garlic, peeled; 3 tablespoons sour cream; 2 tablespoons roughly chopped fresh cilantro; 1/2 teaspoon sugar, plus more to taste; Kosher salt; Freshly ground black pepper; For the Pizza; 3 poblano peppers; 2 ears of corn, husked; 1 red onion, cut into 1/2-inch slices and skewered horizontally so the rings lie flat on the grill; 12 ounces fresh mozzarella, grated; 3 tablespoons roughly chopped fresh cilantro

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Roasted poblanos, grilled onions, and charred corn meld with a tangy tomatillo-cream sauce to make this unique and super tasty pizza.

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Ingredients

For the Dough
20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
.4 ounces kosher salt (about 4 teaspoons)
.3 ounces (about 2 teaspoons) instant yeast
13 ounces water
For the Sauce
1lb tomatillos, husked and halved
1 medium clove garlic, peeled
3 tablespoons sour cream
2 tablespoons roughly chopped fresh cilantro
1/2 teaspoon sugar, plus more to taste
Kosher salt
Freshly ground black pepper
For the Pizza
3 poblano peppers
2 ears of corn, husked
1 red onion, cut into 1/2-inch slices and skewered horizontally so the rings lie flat on the grill
12 ounces fresh mozzarella, grated
3 tablespoons roughly chopped fresh cilantro