Smoky Wood-Fired Pizza with Chorizo and Roasted Poblano Peppers

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

Hand-tossed pizza topped with spicy chorizo, smoky roasted poblano peppers, mozzarella, and a drizzle of crema for a rustic Mexican-inspired flavor. This Mexican-inspired pizza recipe, ready in about 35 minutes, pairs pizza dough, Mexican chorizo, casing removed, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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 pizza dough
• 6 oz Mexican chorizo, casing removed
• 2 medium poblano peppers
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup crème fraîche or Mexican crema
• 2 tbsp olive oil
• 2 cloves minced garlic
• 1/2 tsp salt
• 2 tbsp fresh cilantro leaves
• for garnish lime wedges

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 your oven to 500°F with a pizza stone inside for at least 30 minutes to achieve a wood-fired effect.
2. Step 2: Char 2 medium poblano peppers directly over the flame or under the broiler for 4-5 minutes per side until blackened; place in a covered bowl for 10 minutes, then peel, seed, and slice into strips.
3. Step 3: In a skillet over medium heat, cook 6 oz Mexican chorizo, crumbling with a spoon, for 5-6 minutes until cooked through and slightly crispy; remove from heat.
4. Step 4: Roll out 1 lb pizza dough on a floured surface into a 12-inch circle; transfer onto a pizza peel dusted with flour or cornmeal.
5. Step 5: Brush the dough with 2 tbsp olive oil and spread 2 minced garlic cloves evenly over the surface.
6. Step 6: Scatter the cooked chorizo and sliced roasted poblano peppers evenly over the dough, then top with 1 1/2 cups shredded mozzarella cheese and sprinkle 1/2 tsp salt.
7. Step 7: Slide the pizza onto the preheated pizza stone and bake for 10-12 minutes until the crust is golden and cheese is bubbling.
8. Step 8: Remove pizza from oven and drizzle 1/4 cup crème fraîche or Mexican crema over the top, garnish with 2 tbsp fresh cilantro leaves and lime wedges, and serve immediately.