Wood-Fired Pizza with Chorizo, Roasted Peppers, and Queso Fresco

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Thin crust pizza baked over wood fire with spicy chorizo, smoky roasted peppers, and crumbled queso fresco for a satisfying Tex-Mex flavor. This mexican-inspired pizza ready in about 45 minutes pairs room temperature pizza dough, casing removed chorizo sausage, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, room temperature pizza dough
• 6 oz, casing removed chorizo sausage
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 2 tbsp olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup, crumbled queso fresco
• 1 tbsp, chopped fresh oregano leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Preheat your wood-fired oven or conventional oven to 500°F, placing a pizza stone inside if available.
2. Step 2: Toss 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 15 minutes until tender and slightly charred.
3. Step 3: In a skillet over medium heat, cook 6 oz chorizo sausage, breaking it up with a spoon, for 5-7 minutes until browned and cooked through. Drain excess fat.
4. Step 4: Roll out 1 lb pizza dough on a floured surface into a 12-inch circle. Brush the dough with remaining 1 tbsp olive oil.
5. Step 5: Evenly sprinkle 1 cup shredded mozzarella cheese over the dough. Distribute roasted peppers and cooked chorizo on top. Crumble 1/2 cup queso fresco over the pizza and sprinkle with 1 tbsp chopped fresh oregano, 1/4 tsp black pepper, and optional 1/4 tsp red pepper flakes.
6. Step 6: Transfer pizza to the hot stone or baking tray and bake for 10-12 minutes until the crust is golden and cheese is bubbly and slightly browned.
7. Step 7: Remove and let rest for 3 minutes before slicing and serving.