John - Traci does make her own dough.
Tony that looks awesome! There have been so many great pizza posts (and pictures) recently. I keep searching chowhound and other recommendations for a decent pizza here in town and have yet to find anything worthwhile. Keep showing these great pics, as that seems to be the closest I’ll get to a great pizza!
Aaron - thanks. It’s a pizza Poppy could eat!!! You guys need to get back up to the Bay Area. We are in the midst of a Pizza explosion as i mentioned in my SF Pizza Wars post in the Food section.
Well, we’re both veggies and eat plenty of pizza! You’re right we definitely need to get back up to the Bay Area. We’ll have to join you on a tour of all the great pizza places you’ve mentioned in your “SF Pizza Wars” post. Oh, and I guess we should catch a Dodgers/Giants game over at Pac Bell/SBC/AT&T Park.
I’m making this tonight (sans cilantro, which tastes like soap to me). Thanks for the idea!
This forum has been a great source of recipes and ideas for me lately.
Post pics and let us know what you think.
I think the pasilla chiles we find are the same as the Poblanos. Not sure why they call them Pasillas, but I think they are the same as Poblanos. Great on the grill with a just little bullion paste smeared inside.
Peter, I just learned that today. To make this pizza, I picked up a couple of ears of corn, a red bell pepper, two poblanos, and two anaheims (my own addition, I like 'em). When I got up to the cash register, the poblanos rang up as pasillas. I always thought they were two different peppers, but according to Wikipedia, they’re the same: A fresh poblano pepper, often sold north of Mexico under the name pasilla.
Tony, does Traci cook the corn first, or does it cook on the pizza?
Corn cooks on the pizza.
Here we go…
Pre-heated the stone to 555 for about an hour. Monterey jack on the bottom, then corn, then roasted pasilla/poblano chiles, anaheim chiles, and red bell peppers, and then a little more corn. I figured the corn in the middle would be soft and the pieces on top would have a little bite. I also went very heavy on the peppers because this is our full dinner-- no salad or anything else tonight.
And a peek up-skirt…
Love the presentation on top. That looks awesome under the skirt too.
How’d it taste?
I thought that Pasilla was the name applied to the dried Poblano (but then again, I live in Florida). At any rate, when I make a pizza using Mexican-inspired toppings, I often add a dose of cornmeal to the dough for the crust. It does seem to complement the other flavors.
And here’s an upskirt photo that somehow seems appropriate…
David, I think dried poblano/pasilla peppers are anchos, but I’m too stuffed right now to google it ![[wink.gif]](/uploads/db3686/original/2X/0/04707e6a7bbb03e0153e349d8a9270d30e1e9525.gif "wink"){kind=small}
Tony, the pizza was fantastic. These were relatively hot for poblanos, so they provided a nice balance to the sweet corn and peppers. I wish I’d had even more poblano on there, but they were small to begin with and I had a helluva hard time removing the blistered skin for some reason. It was a delicious dinner. Thanks again to you and Traci for the inspiration.
Yo Melissa, after I posted above I consulted a couple of references (cookbooks) and found that while I did remember correctly that Pasilla is a dried chile, it is the name used for dried Chilaca peppers, whereas Ancho is the name for dried Poblanos… this is fide Diana Kennedy and Rick Bayless.
Melissa - glad you liked it…I really do love the way you layed out the toppings on yours. I am going to show that to Traci.
Nice, Tony. Very nice.
Thanks Mike. I haven’t said it but I have enjoyed watching your pizza adventures…very jealous.
We took another crack at this pizza tonight, and it’s simply delicious. I would never in a million years have believed that I’d like corn on pizza, but combined with the smoky roasted peppers, the flavor and texture is wonderful.
Melissa = I still love the way you lay out the pizza ingredients. We did this pizza again on Sunday night and it was rocking.
We also did a pizza with raclette, mushrooms, and pancetta. Superb…
Did I mention that I LOVE PIZZA. In fact, our little group is cooking up a quick trip to Pizzeria Bianco in Phoenix to check it out…since Traci gets free flight, all it will cost us is some hotel fare and time…Phoenix, here we come.
Tony, that’s awesome! I’ll 'fess up to having traveled for pizza more than once. I’ve heard great things about Bianco so I’ll really look forward to your pizza porn!