Believe it, or not, I had never tried a poblano pepper until last last year when I had lunch at the Border Grill during a conference in the Mandalay Bay in Las Vegas. They stuffed with pepper with other vegetables, dipped it in an egg batter and quickly fried it. It was sooo good!
When I saw they had poblano peppers while picking plants for my garden, I decided to try growing them. I’ve gotten three of them so far, but none have been large enough to stuff and try making what I had there. What I didn’t realize until this morning, was that if you let them ripen and turn red they are significantly hotter than when they are green.
The one I used for this wasn’t particularly hot, so I kept piling them on the pizza, and was even popping them in my mouth while I was I slicing them. Had they been hotter, I wouldn’t have put as many on the pizza, so adjust the amount of pepper used to your taste, and to the hotness of the pepper. Even peppers from the same plant can have a different level of spice.
Oh, and before my friend and fellow food writer Vikki, from Jersey Bites, leaves a comment below, if you happen to wear contacts, I would suggest taking them out before you make this instead of during like I did. My eyes really burned! I happened to be on the phone with Vikki when I did it, so I’m sure I won’t live this one down for a while. 🙂
1-2 green poblano peppers
3 plum tomatoes
1 regular tomato
5 pieces of thinly sliced onion
1 Udi’s Gluten-Free Pizza Crust
1, 16 oz package of part-skim mozzarella
hot tomato sauce
Preheat your oven according to the pizza crust’s directions. Slice the poblano, tomatoes and onion very thin. Heat the tomato sauce and shred the cheese. You likely won’t use all the cheese, but I always buy the 16 ounce package, because it comes out cheaper and I know I’ll end up using it in something else.
Spread the tomato sauce on the pizza crust and top with the shredded mozzarella. Put as much or as little as you’d like.
Cover with the poblano pepper slices.
Add the tomato.
Throw a few slices of the onion over the tomato.
Top with a little more mozzarella.
Bake according to the package instructions. This crust calls for 5-7 minutes, but I usually leave it a little longer to get it a little extra crispy.
This post was shared on the following websites: My Sweet and Savory,