Poblano Pizza With Cilantro

The first time I brought poblano peppers onto a pizza, my roommate looked at me like I'd lost my mind. But then the smell of roasting peppers hit the kitchen, and suddenly everyone was hovering around the oven door. That pizza disappeared faster than any delivery we'd ever ordered.

Last summer I made this for a group of friends who swore they hated spicy food. They kept calling it 'that green pepper pizza' for weeks afterward, asking when I'd make it again. Something about the mild heat and fresh herbs just makes people happy.

Ingredients

• Pizza dough: Homemade gives you control over thickness and crispiness, but a good store-bought dough works perfectly when you're short on time
• Tomato sauce: Keep it simple so the poblanos can shine, but do not skip the spices in the sauce mix
• Ground cumin: This bridges the Italian and Mexican flavors together beautifully
• Smoked paprika: Adds a subtle earthiness that complements the roasted peppers
• Poblano peppers: Roasting them first is non-negotiable, it transforms their flavor completely
• Shredded mozzarella: The classic melt that holds everything together
• Queso fresco or feta: Adds a salty crumble that cuts through the rich cheese
• Red onion: Thin slices provide a sharp contrast to the creamy elements
• Fresh cilantro: Must be added after baking for that bright, herbal finish
• Olive oil: A final drizzle helps everything caramelize beautifully

Instructions

Get your oven screaming hot:

Preheat to 475°F and if you are using a pizza stone, let it heat up in the oven so your crust gets that perfect bottom crisp

Roast those poblanos properly:

Char them directly over a gas flame or under your broiler until the skin blisters all over, then steam them in a covered bowl for 5 minutes to loosen the skins

Prep the peppers:

Rub off the charred skin, pull out the seeds and membranes, then slice into beautiful strips

Roll out your dough:

Work on a floured surface and aim for your preferred thickness, then transfer to parchment paper or a floured peel

Make the spiced sauce:

Whisk together the tomato sauce, minced garlic, cumin, smoked paprika, salt, and pepper until fragrant

Sauce and cheese the base:

Spread the seasoned sauce evenly, leaving yourself a nice border for the crust, then sprinkle with the mozzarella

Arrange the toppings:

Lay down those roasted poblano strips along with the red onion and optional jalapeño, then scatter the crumbled cheese on top

Add the finishing touches:

Drizzle everything with olive oil and sprinkle with chili flakes if you like some extra heat

Bake until perfect:

Slide into the hot oven for 12 to 15 minutes until the crust is golden and the cheese is bubbling happily

Fresh herbs finish it:

Scatter the cilantro over the hot pizza immediately after it comes out of the oven

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My sister-in-law now requests this pizza every time she visits. She says it reminds her of this little taco spot she loved in college, but somehow better because it is pizza. That is the best compliment I could ask for.

Making It Your Own

I have found that grilled corn kernels add this incredible sweetness that plays so well against the smoky peppers. Black beans work too if you want to make it more substantial, almost like a pizza version of nachos. The beauty of this recipe is how flexible it is once you have the roasted pepper base down.

Drink Pairings

A cold Mexican lager cuts through the cheese beautifully while letting those mild spices shine through. On the white wine side, something citrusy like a sauvignon blanc works surprisingly well. The acidity balances the richness without overpowering the delicate poblano flavor.

Leftovers And Storage

This pizza actually reheats surprisingly well, which I discovered after accidentally making two one night. The flavors seem to meld together even more. Wrap slices individually and they will become the best lunch you have had in weeks.

• Reheat in a skillet over medium heat for the crispiest crust
• The oven at 350°F works if you are reheating multiple slices
• Avoid the microwave unless you enjoy soggy pizza

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There is something magical about pulling this bubbling, fragrant pizza out of the oven. Hope it becomes a regular in your kitchen like it has in mine.

Recipe FAQs

→ How spicy is this pizza?

The poblano peppers offer mild heat with subtle warmth. Adding jalapeño or chili flakes will increase the spiciness level to your preference.

→ Can I make this ahead of time?

Roast the poblanos and prepare the spiced sauce up to a day in advance. Store separately and assemble when ready to bake for best results.

→ What other cheeses work well?

Goat cheese adds tanginess, while Monterey Jack provides excellent melting. A blend of Mexican cheeses like Oaxaca or Chihuahua creates authentic flavors.

→ Do I have to roast the poblanos first?

Roasting enhances flavor and removes tough skins. Raw poblanos work in a pinch but will have a crunchier texture and more bitter taste.

→ Can I grill this instead of baking?

Yes! Grill on medium-high heat with the lid closed for 8-10 minutes until the crust is crisp and cheese melts, rotating once for even cooking.

→ What toppings pair well with this?

Grilled corn, black beans, avocado slices, or pickled red onions add texture and complement the Mexican-inspired flavors beautifully.