Poblano Pizza With Cilantro (Printable)

A fusion of Mexican and Italian cuisines featuring roasted poblano peppers, fresh cilantro, and creamy cheeses on a perfectly baked crust.

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

# Expert Advice:

01 -
  • The roasted poblanos bring this smoky sweetness that perfectly balances the creamy cheeses
  • Its ready in 35 minutes but tastes like something from a fancy wood fired pizza place
02 -
  • Do not skip the steaming step after roasting peppers or the skin will not come off easily
  • Let the dough come to room temperature for 30 minutes or it will keep shrinking back as you roll it
03 -
  • Sprinkle a little cornmeal on your baking sheet to mimic the pizza stone effect
  • The chili flakes go on before baking but save extra for the table for heat lovers

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