Pork and poblano-pepper pizza

10 - 11
PersonalPoints™ per serving
Total Time
49 min
8 min
41 min
Zippy poblano peppers and flavorful cheeses combined with a whole grilled pork tenderloin will yield enough topping for two large or twelve small pizzas here; they're perfect for a summertime appetizer or light lunch. The pork, marinated with lime juice, garlic, oregano, cumin, and salt, does have to sit in the fridge 1–2 hours to give the marinade enough time to fully penetrate the meat, so be sure to plan ahead. All the cooking is done on the grill, from the pork to the poblano peppers and pizza crust. After the crusts are topped with the cooked meat and peppers, pile on the cheese and sweet yellow corn and keep on grilling until all the toppings are heated through.


Fresh lime juice

4 Tbsp

Garlic clove(s)

2 medium clove(s), or to taste, crushed

Dried oregano

1 tsp

Ground cumin

1 tsp

Table salt

½ tsp

Uncooked lean pork tenderloin

1 pound(s), trimmed of all visible fat

Poblano chile

6 medium, peppers

Crumbled feta cheese

1 cup(s)

Reduced-fat shredded Monterey Jack cheese

½ cup(s)

Yellow cornmeal

tsp, for sprinkling

Pizza dough mix

2 pound(s), at room temperature

Uncooked sweet yellow corn

1¼ cup(s), fresh, cut from the cob or frozen, thawed


  1. Combine the lime juice, garlic, oregano, cumin, and salt in a zip-close plastic bag; add the pork. Seal the bag; turn to coat the pork. Refrigerate 1–2 hours.
  2. Spray the grill rack with nonstick spray; prepare the grill for indirect cooking. Grill the pork over direct heat, turning as it browns, until an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, 18–20 minutes. Wrap in foil; let stand 10 minutes, then thinly slice. Meanwhile, grill the peppers over direct heat, turning occasionally, until the skin blisters, about 12 minutes. Wrap in foil and let stand 15 minutes. Peel the peppers, discard the seeds, and cut into thin strips.
  3. Combine the feta and Monterey Jack cheeses in a bowl. Sprinkle 2 large baking sheets with cornmeal. Knead the dough on a floured surface; cut in half or 12 pieces. Roll into 2 (12-inch) circles or 12 (4-inch) circles; transfer to the baking sheets, pulling the dough back into shape. Slide the crusts onto the direct-heat section of the grill. Cover the grill and cook until light grill marks form, 2–3 minutes.
  4. Flip the crusts with tongs, then drag to the indirect-heat section of the grill. Sprinkle the cheeses over the crusts. Top evenly with the peppers, pork slices, then corn. Return half the pizzas to the direct-heat section of the grill. Cover the grill and cook until the toppings are hot and the bottoms are golden, 4–6 minutes for large pizzas, or 2–3 minutes for individual pizzas, switching the pizzas from the direct-heat of the grill to the indirect-heat section and vice versa once, so they cook evenly. Yields 1⁄6 of large pizza or 1 small pizza per serving.