Poblano Pizza With Cilantro (Printable version)

Vibrant pizza with roasted poblanos, fresh cilantro, and creamy 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
14 - 1/2 teaspoon chili flakes

# How to Prepare:

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 over 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.
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 advice:

01 -
  • The roasted poblanos bring this incredible smoky sweetness you never knew pizza needed
  • Its the perfect fusion of familiar comfort food and something excitingly new
02 -
  • Do not skip roasting the poblanos, raw ones on pizza make it watery and lack depth
  • Let the roasted peppers steam covered or the skins will not come off easily
03 -
  • If your dough keeps springing back when you roll it, let it rest for 10 minutes and try again
  • A pizza peel with some cornmeal is your best friend for sliding this onto a hot stone

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