Smoky Wood-Fired Pizza with Chorizo and Roasted Poblano

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

A hand-stretched pizza topped with spicy chorizo, smoky roasted poblano peppers, melted mozzarella, and a hint of fresh cilantro for a bold, satisfying bite. This Mexican-inspired pizza recipe, ready in about 40 minutes, pairs pizza dough, Mexican chorizo sausage, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1 lb store-bought or homemade pizza dough
• 8 oz, casing removed Mexican chorizo sausage
• 2 medium poblano peppers
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded Chihuahua cheese
• 2 tbsp olive oil
• 1, minced garlic clove
• 1/4 cup fresh cilantro leaves
• 1 tsp salt
• 1/2 tsp black pepper
• optional, 1/4 tsp crushed red pepper flakes

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 475°F and place a pizza stone or inverted baking sheet on the middle rack to heat.
2. Step 2: Place 2 medium poblano peppers on a baking sheet and roast under the broiler for 5-7 minutes, turning occasionally until the skin is blistered and blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and slice into strips.
3. Step 3: In a skillet, heat 2 tbsp olive oil over medium-high heat. Add 8 oz Mexican chorizo sausage (casing removed) and cook, breaking it apart with a spoon, for 5-6 minutes until browned and cooked through. Stir in 1 minced garlic clove during the last minute.
4. Step 4: On a floured surface, roll out 1 lb pizza dough into a 12-inch circle. Transfer dough to a piece of parchment paper.
5. Step 5: Scatter cooked chorizo evenly over the dough, followed by 1 1/2 cups shredded mozzarella and 1/2 cup shredded Chihuahua cheese. Top with roasted poblano strips, 1 tsp salt, 1/2 tsp black pepper, and optional 1/4 tsp crushed red pepper flakes.
6. Step 6: Slide the parchment paper with pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbling and slightly browned.
7. Step 7: Remove pizza and sprinkle with 1/4 cup fresh cilantro leaves before slicing and serving warm.