Roasted Poblano Pizza

This Roasted Poblano Pizza is a flavorful twist I love making when I want something fresh, slightly smoky, and different from a traditional pizza. The roasted poblanos give a rich depth, while the creamy avocado and cilantro pesto add brightness and freshness to every bite.

Why You’ll Love This Recipe

I love this pizza because it’s quick, colorful, and bursting with flavor. The roasted peppers bring a mild smoky heat, the pesto adds a herby punch, and the avocado gives a creamy finish. It’s a lighter, fresher take on pizza that I enjoy making for weeknight dinners or casual get-togethers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 thin precooked pizza shell
3 poblano peppers
¼ white onion thinly sliced
¼ cup Cilantro Pesto
2 cups shredded part-skim mozzarella cheese
8 slices avocado
2 pinches fresh cracked pepper

Directions

1. I start by preheating the oven to 450°F (230°C).
2. I roast the poblano peppers directly over a gas flame or under the broiler until their skins are charred and blistered.
3. I transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then I peel off the skins, remove the seeds, and slice them into strips.
4. I place the precooked pizza shell on a baking sheet and spread the cilantro pesto evenly over it.
5. I scatter the roasted poblano strips and thinly sliced onion over the top.
6. I sprinkle mozzarella cheese evenly, then bake the pizza for 8–10 minutes until the cheese is melted and bubbly.
7. After baking, I top with avocado slices and a pinch of cracked pepper before serving.

Servings and Timing

This recipe serves 2–3 people. It takes about 15 minutes to prepare and 10 minutes to bake, making the total time around 25 minutes.

Variations

I also like using pepper jack cheese instead of mozzarella when I want more heat. For a vegan version, I swap in plant-based cheese and skip the pesto or make a dairy-free version.

Storage/Reheating

I store leftover slices in the refrigerator for up to 2 days. To reheat, I place the pizza in a 375°F (190°C) oven for about 8 minutes so the crust stays crisp. I don’t store the avocado on top; I add fresh slices each time I reheat.

FAQs

Can I use a homemade pizza crust instead of a precooked shell?

Yes, I bake the crust first until lightly golden, then add toppings and finish baking.

Are poblano peppers very spicy?

They are mild with a subtle heat, less spicy than jalapeños.

Can I roast the poblanos in advance?

Yes, I sometimes roast them earlier in the day and store them in the fridge until ready to use.

What can I substitute for cilantro pesto?

Basil pesto or a light salsa verde also work well.

Can I add more toppings?

Yes, I like adding corn, black beans, or grilled vegetables for variety.

How do I keep the avocado from browning?

I add it just before serving and squeeze a little lime juice over the slices.

Can I make this pizza gluten-free?

Yes, I use a gluten-free pizza crust.

What cheese pairs well with poblano peppers?

Mozzarella is classic, but Oaxaca or Monterey Jack also taste great.

Can I grill this pizza instead of baking?

Yes, grilling gives it a nice smoky flavor and works perfectly with roasted peppers.

How do I reheat this without drying it out?

I reheat in the oven or a skillet with a lid instead of the microwave to keep the crust crisp.

Conclusion

This Roasted Poblano Pizza is one of my favorite fresh and smoky takes on pizza. I love how the roasted peppers, creamy avocado, and herby pesto come together for a unique flavor that feels both comforting and exciting. It’s a pizza I always look forward to making.

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