Poblano Pizza With Cilantro (Printable)

Vibrant pizza with roasted poblano peppers, fresh cilantro, and creamy cheeses for a unique Mexican-Italian twist.

# 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:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - Roast 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 pizza dough on a floured surface to desired thickness. Transfer to a parchment-lined baking sheet or floured pizza peel if using a stone.
04 - Mix tomato sauce, minced garlic, cumin, smoked paprika, salt, and pepper in a small bowl.
05 - Spread seasoned sauce evenly over dough, leaving a border for the crust. Sprinkle shredded mozzarella cheese over sauce.
06 - Arrange roasted poblano strips, red onion slices, and jalapeño evenly. Add crumbled queso fresco or feta. Drizzle with olive oil and sprinkle chili flakes if desired.
07 - Bake for 12–15 minutes until crust is golden and cheese is melted and bubbling.
08 - Remove from oven. Top immediately with fresh cilantro. Slice and serve hot.

# Expert Tips:

01 -
  • The roasted poblanos bring this smoky sweetness that pairs perfectly with the tangy queso fresco
  • It comes together in under 40 minutes but tastes like something from a fancy wood-fired restaurant
  • The combination of Mexican flavors on classic Italian pizza is the kind of fusion that just makes sense
02 -
  • Do not skip the step of letting the roasted peppers steam in a covered bowl, it makes peeling them so much easier
  • The pizza needs to bake at high heat to get that restaurant-quality crust, do not be tempted to lower the temperature
  • Fresh cilantro goes on after baking, it loses its bright flavor if you bake it with the pizza
03 -
  • If your dough keeps springing back when you try to roll it out, let it rest for 10 minutes and try again
  • A pizza peel is great but the back of a baking sheet works perfectly for transferring dough to a hot pizza stone

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