Wood-Fired Pizza with Roasted Poblano and Cotija Cheese

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smoky wood-fired pizza topped with roasted poblano peppers, tangy cotija cheese, and fresh cilantro for a vibrant flavor. This Mexican-inspired pizza recipe (vegetarian), ready in about 35 minutes, pairs pizza dough, poblano peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 pound pizza dough
2 large poblano peppers
2 tablespoons olive oil
1 cup shredded mozzarella cheese
1/2 cup crumbled cotija cheese
2 minced garlic cloves
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 45 minutes to replicate wood-fired heat. Meanwhile, roast 2 large poblano peppers directly over a gas flame or under the broiler for 5-7 minutes, turning until charred and blistered on all sides.
Step 2: Place the roasted poblanos in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skins, remove seeds, and roughly chop the peppers.
Step 3: Roll out 1 pound pizza dough on a floured surface to a 12-inch circle. Brush the dough with 2 tablespoons olive oil, then sprinkle 2 minced garlic cloves evenly over the surface.
Step 4: Scatter 1 cup shredded mozzarella cheese over the dough, followed by the chopped roasted poblano peppers. Sprinkle 1/2 cup crumbled cotija cheese on top and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 5: Transfer the pizza to the preheated stone and bake for 8-10 minutes until the crust is golden and cheese is bubbling.
Step 6: Remove the pizza and garnish with 1/4 cup chopped fresh cilantro leaves before slicing and serving.