Heat the oven broiler. Roast the cubanelle and poblano peppers 1-inch from the heat, turning every 3-4 minutes, until skins are all charred. Transfer peppers into a resealable bag, seal, and let the peppers steam 5-10 minutes. Remove the charred skins and seeds. Dice the peppers and set aside.
In a small bowl, combine the cream cheese and ranch dressing. Set aside. Heat oven to 425F with the pizza stone in the oven. Heat an additional 10 minutes to ensure the pizza stone is fully heated.
On a floured surface, roll out the pizza dough to desired size and thickness. Remove the pizza stone from the oven and transfer the dough onto the stone. Spread the cream cheese-ranch mixture.
Layer the roasted peppers and cheeses. Top with the jalapenos, chives, and a couple pinches pepper.
Bake at 425F for 15 minutes or until dough is golden. Yield: 4 servings.