Wood-Fired Pizza with Charred Poblano and Smoky Chorizo

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

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 ready in about 35 minutes pairs pizza dough, chorizo sausage, medium 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Wood-Fired Pizza with Charred Poblano and Smoky Chorizo 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 Smoky Chorizo?

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 pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Pizza with Charred Poblano and Smoky Chorizo?

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 Smoky Chorizo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Wood-Fired Pizza with Charred Poblano and Smoky Chorizo?

Mexican pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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