Wood-Fired Pizza with Charred Poblano and Oaxaca Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 35 minutes pairs ball (12 oz) pizza dough, medium poblano peppers, shredded 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

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Instructions

  1. Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 45 minutes to mimic wood-fired heat.
  2. 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.
  3. Step 3: Peel the skins off the poblanos, remove seeds, and slice into 1/2-inch strips.
  4. Step 4: On a floured surface, roll out 1 ball (12 oz) pizza dough to a 12-inch circle.
  5. Step 5: Brush the dough with 2 tbsp olive oil, then sprinkle 2 minced garlic cloves evenly over the surface.
  6. Step 6: Scatter the 6 oz shredded Oaxaca cheese evenly over the dough, then top with the sliced roasted poblanos.
  7. Step 7: Season with 1/2 tsp salt and 1/4 tsp black pepper.
  8. 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.
  9. Step 9: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro before slicing and serving.

Frequently asked questions

How long does Wood-Fired Pizza with Charred Poblano and Oaxaca Cheese take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wood-Fired Pizza with Charred Poblano and Oaxaca Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ball (12 oz) pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Pizza with Charred Poblano and Oaxaca Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wood-Fired Pizza with Charred Poblano and Oaxaca Cheese for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Wood-Fired Pizza with Charred Poblano and Oaxaca Cheese vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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