Wood-Fired Pizza with Roasted Poblano and Caramelized Onion

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

A smoky wood-fired pizza topped with roasted poblano peppers, sweet caramelized onions, and melty mozzarella cheese. This italian-inspired pizza (vegetarian) ready in about 55 minutes pairs ball (about 12 inches) pizza dough, medium poblano peppers, large, thinly sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 ball (about 12 inches) pizza dough
• 2 medium poblano peppers
• 1 large, thinly sliced yellow onion
• 3 tbsp olive oil
• 8 oz shredded mozzarella cheese
• 1/2 cup crushed tomatoes
• 2 cloves, minced garlic cloves
• 1 tbsp fresh oregano leaves
• 1 tsp salt
• 1/2 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 with a pizza stone inside. Roast 2 medium poblano peppers directly over the flame or under a broiler until blackened and blistered, about 5-7 minutes per side. Place them in a bowl covered with plastic wrap to steam for 10 minutes, then peel and slice into strips.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-low heat. Add 1 large thinly sliced yellow onion and cook, stirring occasionally, for 20 minutes until deeply golden and caramelized. Season with 1/2 tsp salt and set aside.
3. Step 3: Toss 2 minced garlic cloves in 1 tbsp olive oil and sauté for 30 seconds over medium heat until fragrant. Stir in 1/2 cup crushed tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes, simmering for 5 minutes until thickened.
4. Step 4: Stretch out 1 ball of pizza dough to a 12-inch round on a floured surface. Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Scatter 8 oz shredded mozzarella cheese, the roasted poblano strips, and caramelized onions evenly over the top. Sprinkle 1 tbsp fresh oregano leaves.
5. Step 5: Slide the pizza onto the hot stone in the oven and bake for 8-10 minutes until the crust is golden and cheese is bubbling and slightly browned. Remove and let rest for 2 minutes before slicing.