Mexican Inspired
This Mess Is Ours
01 Cilantro Leaves
02 Olive Oil
03 Salted Pistachios
04 Fresh Lime Juice
05 Garlic Clove
06 Kosher Salt
01 Corn
02 Poblano Peppers
03 Thin Crust Pizza Dough
04 Red onion and Jalapeno, lime-pickled
05 Cotija Cheese
06 Olive Oil, Salt and Pepper
Make the Pesto Combine cilantro leaves, olive oil, pistachios, lime juice, garlic, and salt in a food processor and purée. Make the Pickled Veggies Place onion and jalapeño slices in a glass with a lid. Add lime juice to the container, cover and shake. Allow pickle for 15 - 20 minutes.
Grill poblanos until blackened. Rub corn with olive oil and salt & pepper then grill corn. Transfer poblanos to a bowl to cool. Transfer corn to a cutting board to cool. Cut kernels from the cob. Rub off blackened poblano skins, remove stems and seeds, then cut into a small dice.
03
Preheat oven to 375°F. Place the crust's directly on the oven rack for 2 minutes. Remove from oven and spread pesto on each. Divide corn kernels, diced poblanos between flatbreads. Top with pickled red onions and jalapeños to taste, then crumble cotija cheese over each pizza. Place back in the oven for 3 minutes.