Creating Poblano Pesto Pizza with Zucchini, Feta, and Cilantro-Lime Crema is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 475°F (245°C) to ensure a crispy pizza crust.
2. Roast the Poblano Peppers: Place the poblano peppers on a baking sheet and roast for about 15 minutes, turning occasionally until the skin is charred and blistered. Remove from the oven and let cool. Once cooled, peel off the skin, remove the seeds, and chop.
3. Prepare the Pesto: In a food processor, combine the roasted poblano peppers, basil leaves, pine nuts, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
4. Prepare the Zucchini: In a skillet over medium heat, add a splash of olive oil and sauté the sliced zucchini for about 3-4 minutes, just until tender. Season with salt and pepper, then set aside.
5. Roll Out the Dough: On a lightly floured surface, roll out the pizza dough to your desired thickness. Transfer to a pizza stone or a baking sheet lined with parchment paper.
6. Add the Pesto: Spread a generous layer of the poblano pesto over the rolled-out dough, leaving a small border around the edges.
7. Top with Zucchini and Feta: Evenly distribute the sautéed zucchini over the pesto, followed by crumbled feta cheese.
8. Bake the Pizza: Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
9. Prepare the Cilantro-Lime Crema: While the pizza is baking, combine the sour cream, lime juice, and chopped cilantro in a small bowl. Mix until smooth and set aside.
10. Serve: Once the pizza is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the cilantro-lime crema over the top before slicing and serving.