• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.

To make the cilantro-lime crema

• In a small bowl, mix together the sour cream, mayonnaise, 2 tablespoons of finely chopped cilantro, the lime zest and juice, ¼ teaspoon salt, and the red chile flakes. Taste and season with more salt as needed. Cover and refrigerate while you make the poblano pesto and bake the pizza. (Makes about ⅔ cup)

To make the poblano pesto

• Place a large heavy skillet over medium-high heat. Pour a little olive oil onto the palms of your hands and rub it all over the cut poblanos, scallions, and unpeeled garlic cloves. When the skillet is very hot (just beginning to smoke), add the poblanos, skin-side down, then scatter the scallions and garlic around them. Cook for 6 to 8 minutes, pressing down hard on the poblanos with a wooden spatula, until the skin-sides of the poblanos are evenly charred. (As you press down on the poblanos in the skillet, don't worry if you feel and hear them spitting and popping; that's a good thing!)
• Turn off the heat and transfer the vegetables to a plate; let them cool for about 5 minutes.
• Peel or scrape off as much of the poblanos' skins as you can, then roughly chop the poblanos. Cut the scallions into 1-inch pieces, and peel the garlic.
• Place the poblanos, scallions, and garlic in a food processor and add the ¼ cup packed cilantro leaves, ⅓ cup crumbled feta, ¼ teaspoon salt, and a few grinds of black pepper. Pulse until every thing is finely chopped, then pour in ¼ cup of olive oil and process until the pesto is mostly smooth but still has some texture. (You should have about 1 cup of pesto.)

To assemble and bake the pizza

• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
• Spread about ¾ cup of the pesto over the dough, leaving a ½-inch border all around. Arrange the sliced zucchini on top and sprinkle with the remining ⅔ cup of crumbled feta.
• Transfer the pizza to the oven and bake until the crust evenly browned on the bottom and around the edges and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
• While the pizza bakes, toast the pepitas in a dry skillet over medium-high heat, just until they start to brown. Immediately transfer them to a small bowl and toss with the chili powder and a pinch of salt.
• Remove the pizza from the oven. Dollop or pipe the crema on top of the pizza. (I like to scoop it into a small zip-top bag, snip off one bottom corner, and squeeze it onto the pizza in a pretty spiral, but you could also just a small spoon to dot the pizza with crema). Sprinkle with the pepitas and a tablespoon or so of finely chopped cilantro; slice and serve.