Wood-Fired Pizza with Chorizo and Roasted Poblano Peppers

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

Thin-crust pizza baked in a wood-fired style oven featuring spicy Mexican chorizo, smoky roasted poblano peppers, and melted mozzarella cheese. This Mexican-inspired pizza recipe, ready in about 40 minutes, pairs pizza dough, Mexican chorizo sausage, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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, casing removed Mexican chorizo sausage
• 2 large poblano peppers
• 8 oz, shredded mozzarella cheese
• 1/2 cup crushed tomatoes
• 2 tbsp olive oil
• 2, minced garlic cloves
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 cup, chopped fresh cilantro leaves

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 or steel inside for at least 45 minutes to mimic wood-fired heat. Roast 2 large poblano peppers directly on the flame or under the broiler, turning until skin is charred and blistered, about 10 minutes. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and slice into strips.
2. Step 2: In a skillet over medium heat, cook 6 oz Mexican chorizo sausage (removed from casing) for 5-6 minutes, breaking it up until browned and fragrant. Remove from heat.
3. Step 3: Roll out 1 lb pizza dough on a floured surface to about 12 inches diameter. Spread 1/2 cup crushed tomatoes evenly over the dough, then sprinkle 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp red pepper flakes.
4. Step 4: Distribute the cooked chorizo and roasted poblano strips evenly over the sauce, then top with 8 oz shredded mozzarella cheese.
5. Step 5: Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is golden and cheese is bubbling and slightly browned.
6. Step 6: Drizzle 2 tbsp olive oil and sprinkle 2 minced garlic cloves sautéed briefly in olive oil over the pizza, then scatter 1/4 cup chopped fresh cilantro leaves before serving.