Pizza Cubana Blanca

When I saw this pizza, I knew for sure it was going to be on the menu. I love cilantro pesto, which is the base for this pizza. I also love poblanos and gouda. There was nothing about this pizza I didn't love! The only thing I did differently was use less cheese, only gouda, and I made a mixed whole wheat crust rather than white flour.

Pizza Cubana Blanca

Pesto Sauce:
1 tbsp. lemon juice
4 cloves garlic
¾ c. EVOO (I used 2 tbsp. EVOO and veggie stock)
¼ c. pine nuts
1 ½ c. cilantro
1 c. Parmesan cheese (I used 1/2 c.)
Ground black pepper


Toppings:
4 poblanos (I used 3)
6 roma tomatoes (I used 2)
1 c. gouda
1 c. mozzarella (omitted)


Dough:
1 tbsp. sugar (I used organic light brown)
1 package yeast
3/4 c. warm water
2 ½ c. flour (I used 1 c. whole wheat, 1 c. AP)
1 tsp. salt
2 tbsp. EVOO

In a stand mixer, combine water, sugar and yeast. Let it sit 10 minutes until yeast blooms. Using the dough hook, begin to mix. Add salt, EVOO and flours. Knead for 5-10 minutes, until elastic. If dough it sticky, add more flour 1 tbsp. at a time.

Cover loosely with a damp towel and let it rise for an hour.

Turn broiler on high.

Punch down dough and set aside.

Cut poblanos in half, lay skin side up on a cookie sheet. Broil for 6-8 minutes, until skin is charred black. Remove from the oven, place in a tight sealing container and let sit for 10 minutes.

Turn oven to 400 degrees.

Prepare pesto by mixing all ingredients in a blender or food processor.

Shred gouda, set aside.

Slice tomatoes, set aside.

Stretch dough out all over pizza pan. Spread pesto over dough.

Take poblanos out of container, strip off skin. Slice and place over pesto. Top with tomatoes and gouda.

Bake for 15 minutes, or until golden brown.