Poblano Pizza With Cilantro (Printable View)

Mildly spicy pizza featuring roasted poblanos and fresh cilantro on a crispy crust.

# What You 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 Steps:

01 - Preheat oven to 475°F. Place pizza stone inside 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 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 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 that makes regular pizza feel boring
  • Its the perfect balance of mild heat and cooling fresh cilantro, like a party in your mouth
  • Ready in under 40 minutes but tastes like something from a specialty restaurant
02 -
  • Dont skip the steaming step after roasting the poblanos, it makes peeling them so much easier
  • Letting the dough come to room temperature before stretching prevents it from shrinking back on you
  • The pizza stone makes a huge difference for that crispy crust, but a baking sheet works fine too
03 -
  • If your dough keeps shrinking back, let it rest for five minutes and try again, gluten needs to relax
  • The cheese can burn before the crust is done, so keep an eye on it and tent with foil if needed

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