3ozlow-moisture mozzarellachopped into 1/2" pieces
2ozfetacrumbled into large pieces
1cobsweet corncut off the cob
2tbscilantroroughly chopped
1lime
Instructions
Prep the dough
Divide the pizza dough into 2 equal sized pieces, about 8 ounces each. With lightly floured hands, gently shape piece into a smooth round and let rest while you prepare the toppings.
Prep the toppings
Combine 2 tbs olive oil and minced garlic in a small bowl.
Finely chop the poblano pepper. Dice the mozzarella into 1/2" cubes. Cut the sweet corn off the cob, and roughly chop the cilantro.
Cook the pizzas
Heat a cast-iron skillet 10" in diameter or larger over med/high heat. Place an oven rack in the top of the oven and turn on the broiler to 500'.
Add a generous drizzle of olive oil to the heated cast-iron and swirl the pan to coat the bottom of the pan.
Stretch out one ball of pizza dough to fit your pan - between 8-10" depending on the stretchiness of your dough and the size of your pan. Once the oil is hot, add the stretched dough to the skillet.
Work quickly to assemble the pizza in the pan. Sprinkle a pinch of kosher salt across the dough. Generously brush half of the olive oil/garlic mixture on the dough, including the edges. Add half of the poblano pepper, mozzarella, feta, and sweet corn.
Continue cooking until the bottom of the pizza is a dark golden - use a fork to peek underneath. Once the bottom of the pizza is sufficiently browned, carefully transfer the skillet to the top rack of the oven, under the broiler (don't forget oven mitts!)
Watch pizza closely under broiler. Cook 2-3 minutes, until cheese and crust are golden and bubbly.
Transfer pizza to a cooling rack and top with cilantro and juice of 1/2 a lime. Repeat with other half of dough and remaining ingredients.