Poblano Pizza With Cilantro (Printable)

Roasted poblano peppers and fresh cilantro top this unique Mexican-Italian fusion pizza with creamy melted 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. Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbling.
07 - Remove from oven. Top immediately with fresh cilantro. Slice and serve hot.

# Expert Suggestions:

01 -
  • The roasted poblanos bring this incredible smoky sweetness that you just cant get from regular pizza toppings
  • Its the perfect bridge between Mexican and Italian comfort food, hitting all the right notes
02 -
  • Don not skip the steaming step after roasting the poblanos, or you will struggle to peel off that charred skin
  • Let the pizza rest for just 2 minutes after baking, otherwise the cheese will slide right off when you slice it
03 -
  • Roast extra poblano peppers when you have the broiler on, they keep in the fridge for three days and are great in eggs the next morning
  • If your pizza dough keeps shrinking back, let it rest for 10 minutes before trying to stretch it again

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