Wood-Fired Pizza with Charred Poblano and Oaxaca 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.

A smoky wood-fired pizza topped with roasted poblano peppers and melty Oaxaca cheese for a taste of Brownsville-inspired Mexican flavors. This Mexican-inspired pizza recipe (vegetarian), ready in about 35 minutes, pairs pizza dough, poblano peppers, Oaxaca cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 15 min Serves 2 Mexican cuisine 520 cal/serving

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Ingredients

1 ball (12 oz) pizza dough
2 medium poblano peppers
6 oz shredded Oaxaca cheese
2 tbsp olive oil
2 minced garlic cloves
2 tbsp chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 45 minutes to mimic wood-fired heat.
Step 2: Char 2 medium poblano peppers directly over a gas flame or under the broiler until blackened on all sides, about 5-7 minutes, turning frequently. Place them in a bowl and cover with plastic wrap for 10 minutes to steam.
Step 3: Peel the skins off the poblanos, remove seeds, and slice into 1/2-inch strips.
Step 4: On a floured surface, roll out 1 ball (12 oz) pizza dough to a 12-inch circle.
Step 5: Brush the dough with 2 tbsp olive oil, then sprinkle 2 minced garlic cloves evenly over the surface.
Step 6: Scatter the 6 oz shredded Oaxaca cheese evenly over the dough, then top with the sliced roasted poblanos.
Step 7: Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 8: Carefully transfer the pizza to the preheated pizza stone and bake for 10-12 minutes until the crust is golden and cheese is bubbly and slightly browned.
Step 9: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro before slicing and serving.