Poblano and pepper jack pizza

We made this tasty pizza from Every Day with Rachael Ray for dinner a few weeks ago.  The poblano peppers and pepper jack cheese give it a little kick, but it isn't super-spicy, so don't be afraid. The cool avocado on top is a nice touch, too.  We looooove pizza at this house, and this one is a winner!

POBLANO AND PEPPER JACK PIZZA

Ingredients

3 tablespoons EVOO

2 cloves garlic, smashed and peeled

1 teaspoons ground cumin

Salt and pepper

1 large poblano pepper, quartered and seeded

1 medium red onion, peeled and cut into wedges (root ends attached)

Pizza dough, store-bought or homemade

1/4 cup store-bought salsa verde

1 1/2 cups coarsely grated pepper jack cheese

1 ripe avocado, sliced

1/4 cup chopped cilantro

Lime wedges, for squeezing

Instructions

1. Preheat a grill to 500 degrees . In a small bowl, mix together the EVOO, garlic and cumin; season with salt.  Place the poblano and onions on a baking sheet; brush with 1 tbsp. of the cumin oil. Sprinkle with salt and pepper. Grill, turning with tongs, until the vegetables are charred in spots, about 5 minutes. Return the poblano and onions to the baking sheet. Cut the poblano into 1/4- to 1/3-inch strips.

2. Lower the heat on one side of the the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate. Cover the grill and cook until the crust begins to bubble and brown, about 3 minutes. Loosen the crust with a metal spatula; cover and cook for 1 minute more. Flip the crust over; cook until beginning to brown on the bottom, about 2 minutes. Invert the crusts flat side down onto a baking sheet.

3. Brush the crust generously with the cumin oil. Spread the crust with the salsa verde, then top with the pepper jack cheese, poblano slices, and onions. Place the baking sheet on the cooler side of grill, cover and cook until the cheese melts, 2 to 3 minutes (or in a 450 degree oven).  Off the heat, top the pizzas with the avocado and cilantro. Serve with the lime wedges.

** Alternatively you can cook this in the oven instead of on the grill.  Char the oiled poblano pepper and onions on broil, then prebake your pizza crust for a 6-8 minutes at 450 degrees.  Then pick-up at step 3...