I had no intention of cooking today. In fact, I was on a mission to see just how lazy I could be. I got on the computer to order a pizza, but then I remembered I had a crust in the freezer. Couple minutes later, this pizza happened.
Roasted Poblano, Onion, & Bacon Pizza
- 1 thin, precooked pizza shell (I get mine at a local gourmet shop. They are The Pizza Gourmet, Wood Grilled Pizza crusts, but any crust you like will do)
- 3 poblano peppers
- 4 slices bacon, cooked crisp and crumbled
- 1/4 onion, thinly sliced
- 2 T Cilantro Pesto
- 1 c shredded Monterrey Jack cheese
- 1/2 avocado, sliced
- fresh cracked pepper
Heat the broiler in the oven. Roast and char the peppers, turning every couple minutes, under the broiler until the skin is lightly charred. Put the peppers in a ziploc bag and let them steam 5 minutes. Remove the skins and seeds, and slice into 1/4-inch slices.
Heat oven to 425F with a pizza stone in the oven. Heat an additional 10 minutes to make sure the stone is well heated.
Remove the stone from the oven. Working quickly, spread the Cilantro Pesto on the crust. Layer the sliced peppers, bacon, onions, and cheese. Put the stone with the pizza in the oven and bake ~10 minutes until cheese is melty and lightly browned.
Remove pizza from the oven and slice into 6 slices. Serve with a slice of avocado on each slice and a little fresh cracked pepper sprinkled over. Yield: 6 slices.