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

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

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 ready in about 45 minutes pairs pizza dough, casing removed Mexican chorizo, medium 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.

Prep: 30 min Cook: 15 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Wood-Fired Pizza with Chorizo, Roasted Poblano, and Queso Fresco take to make?

Total time is about 45 minutes (30 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 Chorizo, Roasted Poblano, and Queso Fresco?

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 Chorizo, Roasted Poblano, and Queso Fresco?

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 Chorizo, Roasted Poblano, and Queso Fresco 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 Chorizo, Roasted Poblano, and Queso Fresco?

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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