Poblano Corn Flatbread with California Crema



– 2 medium fresh poblano peppers – 1 ball prepared pizza dough – Masa or flour – 1/3 cup Real California Crema Mexicana Agria (Mexican sour cream) – 1/3 cup salsa verde, plus extra for topping – 1 cup crumbled Real California Queso Fresco cheese – 1/2 cup quartered and thinly sliced white onion – 2 tablespoons roasted, salted pumpkin seeds – 1 ear fresh corn (or 2/3 cup frozen or no salt added canned corn) – Fresh cilantro leaves (optional topping)


Preheat oven to 450°F and line a large baking sheet with parchment paper. Grill or broil peppers until skins are blackened. Place in a paper bag or wrap in foil; let stand for 5 minutes. Carefully rub off skins and remove seeds; cut into thin strips. Roll out pizza dough very thinly on a board lightly coated with masa or flour; transfer to prepared baking sheet. Spread crema and salsa evenly over dough. Top with cheese, onion, pumpkin seeds, corn and pepper strips. Bake for 15 minutes or until crust is lightly browned. Top with cilantro, if desired.

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