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

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

A smoky wood-fired pizza topped with spicy chorizo, roasted poblano peppers, and crumbled queso fresco, finished with fresh cilantro for a vibrant Mexican twist. This Mexican-inspired pizza recipe, ready in about 45 minutes, pairs pizza dough, Mexican chorizo, poblano peppers 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 pizza dough
• 6 oz, casing removed Mexican chorizo
• 2 medium poblano peppers
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup, crumbled queso fresco
• 1/2 cup tomato sauce
• 2 tbsp olive oil
• 1/4 cup, chopped fresh cilantro leaves
• 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 wood-fired pizza oven or conventional oven to 500°F with pizza stone inside for at least 45 minutes.
2. Step 2: Roast 2 medium poblano peppers directly over flame or under broiler, turning occasionally, until skin is blackened and blistered, about 8 minutes. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds, and slice into thin strips.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 6 oz Mexican chorizo with casing removed and cook, breaking up with a spoon, for 5-6 minutes until browned and cooked through. Drain excess fat.
4. Step 4: Roll out 1 lb pizza dough on a floured surface to about 12-inch diameter. Transfer to a pizza peel or baking sheet dusted with cornmeal.
5. Step 5: Spread 1/2 cup tomato sauce evenly over dough, then sprinkle 1 1/2 cups shredded mozzarella cheese.
6. Step 6: Distribute cooked chorizo and roasted poblano strips evenly over cheese. Season with 1/2 tsp salt and 1/4 tsp black pepper.
7. Step 7: Slide pizza onto preheated stone and bake for 8-10 minutes until crust is golden and cheese is bubbling.
8. Step 8: Remove pizza from oven and sprinkle 1/2 cup crumbled queso fresco and 1/4 cup chopped fresh cilantro over the top before slicing.