Wood-Fired Pizza with Roasted Poblano and Chorizo

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

A smoky wood-fired pizza topped with roasted poblano peppers and spicy chorizo for a vibrant Mexican-inspired flavor. This mexican-inspired pizza ready in about 35 minutes pairs pizza dough, medium poblano peppers, chorizo sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes to mimic wood-fired heat. Meanwhile, roast 2 medium poblano peppers under the broiler or on a gas flame until blackened on all sides, about 8 minutes, turning frequently. Place them in a bowl covered with plastic wrap to steam for 10 minutes, then peel off skins, deseed, and slice into strips.
  2. Step 2: In a skillet over medium heat, crumble and cook 6 oz chorizo sausage for 5-6 minutes until browned and cooked through, stirring occasionally. Remove from heat and set aside.
  3. Step 3: Roll out 12 oz pizza dough on a floured surface into a 12-inch circle. Brush the dough lightly with 2 tbsp olive oil and sprinkle 1/2 tsp salt evenly over it.
  4. Step 4: Spread 8 oz shredded mozzarella cheese over the dough, then scatter the roasted poblano strips, cooked chorizo, and 1/4 cup thinly sliced red onion over the top. Sprinkle with 1/4 tsp crushed red pepper flakes.
  5. Step 5: Transfer the pizza carefully to the preheated stone and bake for 10-12 minutes until the crust is golden and cheese bubbly and slightly browned.
  6. Step 6: Remove from the oven and garnish with 2 tbsp chopped fresh cilantro. Let rest for 3 minutes before slicing and serving.

Frequently asked questions

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

Total time is about 35 minutes (20 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 Roasted Poblano and Chorizo?

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 Roasted Poblano and Chorizo?

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 Roasted Poblano and Chorizo 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 Roasted Poblano and Chorizo?

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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