Poblano Pizza With Cilantro (Printable)

Mildly spicy pizza with roasted poblanos, fresh cilantro, and creamy cheeses

# What You'll Need:

→ Dough

01 - 1 pound pizza dough, homemade or store-bought

→ Sauce

02 - 1/2 cup tomato sauce
03 - 1 garlic clove, minced
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - Salt and black pepper, to taste

→ Toppings

07 - 2 medium poblano peppers
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup crumbled queso fresco or feta cheese
10 - 1/2 small red onion, thinly sliced
11 - 1/4 cup fresh cilantro leaves, roughly chopped
12 - 1 tablespoon olive oil
13 - 1 small jalapeño, thinly sliced (optional)
14 - 1/2 teaspoon chili flakes (optional)

# How to Make It:

01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - Roast the poblano peppers over an open flame or under a broiler until skin is charred and blistered on all sides. Place in a bowl, cover, and let steam for 5 minutes. Peel off skins, remove seeds, and slice into strips.
03 - Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a parchment-lined baking sheet or a floured pizza peel if using a stone.
04 - In a small bowl, mix the tomato sauce, minced garlic, cumin, smoked paprika, salt, and pepper. Spread evenly over the dough, leaving a border for the crust.
05 - Sprinkle the shredded mozzarella cheese over the sauce. Arrange roasted poblano strips, red onion slices, and jalapeño (if using) evenly on top. Add crumbled queso fresco or feta.
06 - Drizzle with olive oil and sprinkle chili flakes if desired.
07 - Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbling.
08 - Remove from oven. Top immediately with fresh cilantro. Slice and serve hot.

# Expert Advice:

01 -
  • The roasted poblanos bring this incredible smoky flavor that you just cannot get from regular bell peppers
  • That blend of mozzarella and queso fresco creates the most perfect creamy and slightly tangy cheese situation
02 -
  • The steaming step after roasting peppers is absolutely essential for removing those stubborn skins
  • Do not be afraid to char those poblanos, the darker the char the more smoky flavor you get
03 -
  • If using a pizza stone, let it heat for at least 30 minutes for that restaurant quality crust
  • The leftover roasted peppers are amazing in eggs the next morning

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