Wood-Fired Pizza with Charred Poblano and Smoky Chorizo

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

A vibrant wood-fired pizza featuring smoky chorizo, fire-charred poblano peppers, and a blend of mozzarella and cotija cheeses for a satisfying Mexican-inspired twist. This Mexican-inspired pizza recipe, ready in about 35 minutes, pairs pizza dough, chorizo sausage, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 chorizo sausage
• 2 medium poblano peppers
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled cotija cheese
• 1/2 cup tomato sauce
• 2 tbsp olive oil
• 2 cloves minced garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

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 wood-fired pizza oven or conventional oven to 500°F (if using conventional oven, place pizza stone inside to heat for 30 minutes).
2. Step 2: Char 2 medium poblano peppers directly on the flame or under a broiler for 5-7 minutes, turning occasionally until blackened and blistered; place in a bowl and cover with plastic wrap for 10 minutes, then peel off skins, remove seeds, and thinly slice.
3. Step 3: In a skillet over medium heat, crumble and cook 6 oz chorizo sausage for 5 minutes until browned and cooked through, stirring occasionally. Remove from heat.
4. Step 4: On a floured surface, stretch and roll 1 lb pizza dough into a 12-inch round. Transfer to a pizza peel or parchment paper.
5. Step 5: Spread 1/2 cup tomato sauce evenly over the dough, sprinkle 2 cloves minced garlic, and drizzle 2 tbsp olive oil over the surface.
6. Step 6: Distribute the cooked chorizo and sliced poblano peppers evenly over the sauce, then top with 1 cup shredded mozzarella and 1/2 cup crumbled cotija cheese.
7. Step 7: Slide the pizza onto the hot pizza stone or into the wood-fired oven and bake for 8-10 minutes until the crust is golden and cheese is bubbly and slightly browned.
8. Step 8: Remove pizza, sprinkle 1/4 cup chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper on top, slice, and serve immediately.