Poblano and Pepper Jack Grilled Pizza

Tonight we prepared some grilled pizza with fresh dough from the market. The dough was extra light and crisp and pretty much came out perfect. The sauce is just a simple green salsa or salsa Verde which you can purchase or find a quick recipe to whip up yourself. Either way it's a really yummy pizza! It is meatless but I'm sure you can add some chorizo or ground beef to it and it would be really good too.

I adapted the meal from Rachael Ray's recipe: Poblano & Pepper Jack Pizzas with Avocados. Now, I was pretty bummed when I forgot that I used up the avocado so we didn't have any and I must say I missed it so if you make this... use it!

ingredients

• 1 lb fresh pizza dough

• 1/2 large red onion, quartered root ends in tact

• 1 large poblano, halved and seeds removed

• 2-3 oz crumbled feta

• 1 1/2 cups pepper jack cheese

• 1 tsp ground cumin

• salsa Verde

• chopped cilantro

• 1 avocado, diced

• salt & pepper

• lime wedges for serving

• olive oil

directions

1. Preheat the grill to high heat. Let dough sit on counter for at least one hour to get to room temperature. 

2. Mix some olive oil and cumin in a bowl. Brush this mixture onto the peppers/onions and add some salt/pepper as well.

3. Grill the pepper and onion until softened and lightly charred. Remove and slice, set aside.

4. Roll out dough using flour and cornmeal into a round shape. Brush oil and cumin mixture onto one side of the dough and grill this side first for 3-4 minutes, rotating if necessary to prevent hot spots on the dough (burn marks). 

5. Turn the dough over and off of the grill add a light layer of salsa, the cheese, peppers/onions, garlic powder and some cumin. Place the pizza back on the grill for 5 minutes on the cooler side of the grill until the cheese melts.

6. While the pizza is cooling, add the feta, cilantro and avocado. EAT! 

If you are like us, it'll be so hard to not go back for seconds or thirds - it's soooo good!!!! 

Enjoy!