Schiacciata Pizza Recipe
topped with a gooey and smoky blend of roasted poblano peppers and melted cheese with garbanzo beans and a touch of Peruvian yellow chile
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Ingredients
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Toppings
Method
Topping Preparation
- 1
Preheat the oven to 475°F (245°C).
- 2
Roast the poblano peppers over an open flame or in the oven until charred and blistered. Once cooled, peel and slice them into strips.
- 3
In a bowl, combine the garbanzo beans, roasted poblano strips, and Peruvian yellow chile paste. Mix well.
- 4
Once the dough has risen, punch it down and spread it onto a greased baking sheet or pizza stone, pressing it out to your desired thickness.
- 5
Evenly distribute the garbanzo and poblano mixture over the dough, then sprinkle the shredded mozzarella cheese on top.
- 6
Drizzle with olive oil and bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
- 7
Remove from the oven and let cool slightly before garnishing with fresh cilantro. Slice and serve warm.