Creating Poblano Pesto Pizza with Zucchini, Feta, and Cilantro-Lime Crema is a straightforward process. Follow these simple steps:

1. Preheat the Oven: Preheat your oven to 475°F (245°C).

2. Roast the Poblanos: Place the poblano peppers on a baking sheet. Roast them in the preheated oven for about 20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let cool. Once cool, peel the skin off and chop the peppers.

3. Make the Pesto: In a food processor, combine the roasted poblanos, basil leaves, Parmesan cheese, olive oil, garlic powder, salt, and black pepper. Pulse until smooth, adjusting the oil and seasoning as needed.

4. Prepare the Pizza: Roll out your pizza crust on a floured surface. Transfer it to a pizza stone or baking sheet. Spread a generous layer of poblano pesto over the crust. Arrange the sliced zucchini evenly on top, followed by sprinkling the crumbled feta cheese.

5. Bake the Pizza: Place the pizza in the oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted.

6. Make the Cilantro-Lime Crema: In a small bowl, mix the sour cream, lime juice, and chopped cilantro until well combined.

7. Serve: Once the pizza is done, remove it from the oven and let it cool for about 10 minutes. Drizzle the cilantro-lime crema over the pizza before slicing.