Poblano Pizza With Cilantro

The smell of roasting poblano peppers always pulls me back to my tiny apartment kitchen where I first experimented with Mexican-Italian fusion. I'd just come home from a mercado with a bag of fresh peppers and some dough, feeling adventurous. That evening, when I pulled this pizza from the oven, something magical happened that I hadn't planned at all.

My roommate walked in mid-bake, wrinkling her nose at the unusual aroma mixing with melting cheese. She stood skeptical in the doorway until that first slice hit her plate. Now she asks for this pizza every time she visits, and honestly, it has become our go-to Friday night comfort food that never gets old.

Ingredients

• Pizza dough: Use room temperature dough for easier handling, whether homemade or store bought makes no difference here
• Tomato sauce: The cumin and smoked paprika transform regular sauce into something that bridges Mexican and Italian flavors perfectly
• Poblano peppers: Roasting them yourself is worth the extra effort, you will taste the difference immediately
• Mozzarella cheese: Shredded melts more evenly than fresh on pizza, creating those irresistible cheese pulls
• Queso fresco: The salty crumbly texture cuts through the creamy mozzarella, though feta works brilliantly too
• Red onion: Thin slices become sweet and mellow when baked, adding just the right bite without overpowering
• Fresh cilantro: Scatter it on right after baking so it stays bright and adds that herbal fresh finish
• Olive oil: A final drizzle before baking helps everything caramelize beautifully

Instructions

Get your oven ready:

Crank that oven to 475°F and if you have a pizza stone, let it heat up now for the crispiest crust

Roast those peppers:

Char the poblanos directly over a gas flame or under your broiler until completely blackened and blistered

Let them steam:

Toss the hot peppers into a bowl and cover it tight, letting them sweat for about 5 minutes

Prep the peppers:

Rub off that charred skin, remove the seeds and membranes, then slice into beautiful strips

Roll out the dough:

Stretch your dough on a floured surface until it is the size you want, then move it to parchment paper

Make the special sauce:

Whisk together tomato sauce, garlic, cumin, smoked paprika, salt and pepper in a small bowl

Spread it thin:

Layer that spiced sauce over your dough but leave a nice border for the crust to puff up golden

Add the cheese:

Sprinkle the mozzarella evenly across the sauced dough, right to the edges of your sauce circle

Arrange the toppings:

Lay those roasted poblano strips, onion slices and jalapeño if you are using it across the pizza

Finish with queso:

Scatter the crumbled queso fresco over everything, then drizzle with olive oil

Bake it hot:

Slide into the oven for 12 to 15 minutes until you see golden crust and bubbly cheese

Fresh cilantro finish:

Scatter that chopped cilantro over the hot pizza the second it comes out, then slice and serve

Save to Pinterest

Last summer I made this for a group of friends who swore they hated cilantro on pizza. They all went back for seconds and one friend actually admitted she had been wrong all along. Something about the heat softening the herb just makes it work in ways fresh never could.

Making It Your Own

I have tried so many variations on this pizza over the years. Grilled corn kernels add this incredible sweetness that pairs perfectly with the smoky peppers. Black beans make it more substantial and add protein if you want a heartier meal.

Perfect Wine Pairings

A crisp Mexican lager cuts through the cheese and cools down any heat from the peppers beautifully. If you prefer wine, try a citrusy white like sauvignon blanc that will not compete with the bold flavors on your plate.

Dough Tips

Room temperature dough is so much easier to work with than cold dough that fights back every time you try to stretch it. Let it sit on the counter for at least 30 minutes before you start shaping.

• Use flour not cornmeal for your work surface
• Do not overload with sauce or your crust will get soggy
• Let the pizza rest for 2 minutes before slicing

Save to Pinterest

This pizza has become such a staple in my house that I keep poblano peppers in my freezer just in case the craving hits. Hope it becomes one of your favorites too.

Recipe FAQs

→ How do I roast poblano peppers for pizza?

Roast poblano peppers directly over an open flame on a gas burner or under your oven's broiler until the skin is charred and blistered on all sides. Place them in a bowl and cover for 5 minutes to steam, then peel off the skins, remove seeds, and slice into strips.

→ Can I make this spicy pizza ahead of time?

You can prepare the roasted poblano peppers and spiced tomato sauce up to 2 days in advance. Store them separately in the refrigerator. When ready to assemble, roll out the dough and top with the prepped ingredients before baking.

→ What cheese works best with poblano peppers?

The combination of shredded mozzarella for melt and crumbled queso fresco or feta for tangy creaminess works beautifully. Goat cheese is another excellent alternative that adds a sharp, bright flavor that complements the roasted peppers perfectly.

→ How can I add more toppings to this Mexican-Italian fusion?

Grilled corn kernels, black beans, or diced avocado add authentic Mexican flavors and texture. Thinly sliced mushrooms or bell peppers also work well. Just be mindful not to overload the crust, which can prevent proper baking.

→ What temperature should I bake poblano pizza at?

Bake at 475°F (245°C) for 12-15 minutes until the crust is golden and cheese is bubbly. If using a pizza stone, preheat it in the oven for at least 30 minutes before sliding the topped dough onto it for the crispiest crust.

→ Is this vegetarian-friendly?

Yes, this is completely vegetarian as written. All ingredients including the dough, vegetables, and cheeses are plant-based. Just verify that any store-bought dough or sauce doesn't contain animal-derived enzymes or additives if that's a concern.