Pork and poblano-pepper pizza
fresh lime juice
2 medium clove(s), or to taste, crushed
uncooked lean pork tenderloin
1 pound(s), trimmed of all visible fat
6 medium, peppers
crumbled feta cheese
reduced-fat shredded Monterey Jack cheese
⅛ 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
- 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.
- 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.
- 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.
- 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.