Poblano Pizza With Cilantro

The smell of poblano peppers roasting over an open flame always takes me back to my first apartment kitchen. I had this tiny gas stove with a burner that never quite sat level, and the whole setup felt precarious at best. That night I decided to experiment with roasting peppers directly on the flame, smoke curling up toward the smoke detector I'd strategically disabled with a plastic bag. The result was so incredible that roasting peppers became my go-to move for adding depth to practically everything.

Last summer my neighbor Maria caught the smell of these peppers roasting through our open kitchen windows. She showed up at my door with a six pack of Pacifico and said she knew exactly what I was making. We ended up sitting on my back steps eating this pizza straight from the peel while the sun went down. Now whenever I make it, I text her first because it has officially become our thing.

Ingredients

• Pizza dough: I keep homemade dough balls in my freezer for emergencies but honestly the refrigerated stuff from the grocery store works perfectly fine here
• Tomato sauce: The cumin and smoked paprika transform ordinary tomato sauce into something completely unexpected
• Poblano peppers: These are the star of the show so get them nice and charred for that authentic roasted flavor
• Mozzarella cheese: Shredded melts better and distributes more evenly than fresh mozzarella on this particular pizza
• Queso fresco: The salty crumble cuts through the rich mozzarella and adds that authentic Mexican touch
• Red onion: Thinly sliced raw onion adds a sharp contrast to the mellow roasted peppers
• Fresh cilantro: This has to go on after baking or it loses all its bright fresh flavor

Instructions

Get your oven ready:

Crank that oven to 475°F and if you are lucky enough to have a pizza stone throw it in now to heat up properly

Roast the poblanos:

Turn a burner to medium high and roast the peppers directly on the flame until the skin is completely blackened and blistered all over

Steam and peel:

Toss the hot peppers into a bowl and cover it with a plate for about 5 minutes then rub off that charred skin and slice them into strips

Make the spiced sauce:

Whisk together the tomato sauce with garlic cumin smoked paprika salt and pepper until everything is well combined

Stretch the dough:

Roll or stretch your dough on a floured surface then transfer it to a parchment lined baking sheet or pizza peel

Build your pizza:

Spread that spiced sauce all over the dough leaving a little edge for the crust then add mozzarella roasted poblanos onion and crumbled cheese

Bake it:

Slide the pizza into the hot oven and let it cook for 12 to 15 minutes until the crust is golden and everything is bubbling

Finish with cilantro:

Scatter the fresh cilantro over the hot pizza the second it comes out of the oven so it wilts just slightly

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My friend Mark who claims to hate cilantro accidentally ate this pizza at a party because he did not recognize the green garnish in its roasted context. He texted me the next day asking for the recipe and now he makes it weekly. Some people just need the right introduction to ingredients they think they dislike.

Make It Yours

Goat cheese instead of queso fresco creates this incredible tangy contrast that really wakes up your palate. Grilled corn kernels add sweetness and texture that pairs beautifully with the smoky peppers. Sometimes I throw on black beans for extra protein and a more substantial feel.

What To Drink With It

A cold Mexican lager cuts through the richness of the cheese while complementing the spices. If you prefer wine a crisp sauvignon blanc or even a dry riesling balances the mild heat perfectly. The key is something refreshing that will not overpower the subtle smoked pepper flavor.

Get Ahead

You can roast and peel the poblanos up to two days in advance and store them in the refrigerator. The spiced sauce also keeps beautifully for several days in a sealed container.

• Par bake the crust for 5 minutes before adding toppings if you like it extra crispy
• Keep a bottle of your favorite hot sauce on the table for guests who want more heat
• Leftovers reheat surprisingly well in a skillet over medium heat

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This pizza has become my go to for introducing people to flavors they might not think to try together. Every time someone takes that first skeptical bite I watch their face change from curious to completely convinced.

Recipe FAQs

→ How spicy are poblano peppers?

Poblano peppers are considered mild to medium heat, typically ranging 1,000-2,000 Scoville units. Much gentler than jalapeños, they offer a subtle warmth that most palates enjoy. Roasting mellows the heat further while enhancing their natural sweetness.

→ Can I make this ahead of time?

Prepare components in advance: roast poblanos up to 2 days ahead and store refrigerated. Mix the spiced sauce and slice onions earlier. Assemble and bake just before serving for the crispest crust. Leftovers reheat well at 375°F for 8-10 minutes.

→ What can I substitute for queso fresco?

Feta cheese works excellently, offering similar crumbly texture and tangy flavor. Goat cheese provides creaminess with a pleasant sharpness. Cotija delivers a saltier punch, while shredded Monterey Jack offers mild mellowness if you prefer less tang.

→ Do I have to roast the poblanos first?

Roasting is essential for the best flavor and texture. The charring process removes the tough skin and adds smoky depth. If short on time, you can roast under the broiler for 5-7 minutes per side instead of open-flame method. Raw poblanos would be too crunchy and lack complexity.

→ What temperature should the oven be?

Preheat to 475°F (245°C) for optimal results. This high heat creates a beautifully crisp, golden crust while properly melting the cheeses. If using a pizza stone, let it heat in the oven for at least 30 minutes before baking for that perfect pizzeria-quality bottom.

→ How do I prevent a soggy crust?

Pat roasted poblanos dry with paper towels before topping. Don't overload with sauce or vegetables. Bake on the lowest oven rack or preheated stone to ensure bottom crisping. Let the completed pie rest 2-3 minutes before slicing to allow cheese set.