Wood-Fired Pizza with Roasted Poblano and Goat 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.

Hand-stretched pizza topped with smoky roasted poblano peppers, creamy goat cheese, and fresh cilantro for a vibrant flavor profile. This Mexican-inspired pizza recipe (vegetarian), ready in about 30 minutes, pairs pizza dough, poblano peppers, goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb, room temperature pizza dough
3 medium poblano peppers
4 oz crumbled goat cheese
1 cup shredded mozzarella cheese
2 tbsp olive oil
1 minced garlic clove
1/4 cup chopped fresh cilantro leaves
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Preheat a wood-fired pizza oven or conventional oven to 500°F with a pizza stone inside for at least 45 minutes.
Step 2: Roast 3 medium poblano peppers directly over an open flame or under broiler, turning occasionally until the skin is charred and blistered, about 8 minutes; place in a covered bowl to steam for 10 minutes, then peel, deseed, and slice into strips.
Step 3: On a floured surface, roll out 1 lb pizza dough into a 12-inch circle, transfer to a pizza peel or parchment paper.
Step 4: Brush the dough with 2 tbsp olive oil mixed with 1 minced garlic clove, then sprinkle with 1 tsp salt and 1/2 tsp black pepper.
Step 5: Evenly distribute the roasted poblano strips, 1 cup shredded mozzarella, and 4 oz crumbled goat cheese over the dough.
Step 6: Slide the pizza onto the hot stone and bake for 7-9 minutes until the crust is golden and cheese is bubbly.
Step 7: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro and 1/4 tsp red pepper flakes if using; slice and serve immediately.