There are some days when you wake up and realize you want to do absolutely nothing. No errands, no plans, no schedules.
I had one of those days this weekend and it was fabulous.
I slept in past 7am.
I drank lots of iced coffee.
I enjoyed a few leisurely walks.
I ate a lot of good food.
Including this number which I created in a feat for “a restaurant-quality night in.”
I wanted to make something casual but with the flavor turned way up. I went to the fridge for inspiration and found some leftover corn and a poblano pepper. My mind sang, “PIZZA!” but I wasn’t sure how to pull this one off. I ran to the grocery store and spotted some puff pastry and manchego cheese–not totally sure how this would all work out.
And the results were devine! Jordan and I pretty much sat in silence for the first two slices; only having time to let out an “oh my gosh” or “this is really good.” And it’s not often that either of us are silent.
Grilled Corn and Poblano Pizza
1 ear of corn, shucked
1 poblano pepper
1 puff pastry sheet, thawed (you could also sub a can of pizza dough or from scratch dough)
1/4 cup pizza sauce
1 cup shredded manchego cheese (sub monterey jack or provolone)
1 tablespoon chives, chopped
Preheat oven to 350 degrees. Preheat grill to medium-high heat.
Prepare your vegetables for grilling. Oil, salt and pepper both the corn and pepper. Grill the corn for 20 minutes, rotating the ear as it browns. Grill the poblano for 15 minutes until charred and mostly blackened. Place pepper in a ziplock bag for 10 minutes in order to loosen skin. Remove charred skin and dice. Running a knife down the sides of the cob, remove charred corn. Set aside.
Place puff pastry sheet on a non-stick jelly pan. Using fingers, stretch until sheet fits the pan. Using a knife, slice a border for the crust and poke holes within the border to prevent puffing.
Bake for 15 minutes or until browned and crispy.
Top with pizza sauce, cheese, corn and peppers. Broil on low for 5-8 minutes or until cheese is bubbly. Garnish with chives.
Top with spicy arugula and grated parmesan for a fresh kick of flavor. Serve with a crisp hefeweizen and do absolutely nothing but enjoy.