Wood-Fired Pizza with Roasted Poblano and Cotija Cheese

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

A smoky wood-fired pizza topped with roasted poblano peppers, tangy cotija cheese, and fresh cilantro for a vibrant flavor. This mexican-inspired pizza (vegetarian) ready in about 35 minutes pairs pound pizza dough, large poblano peppers, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 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 45 minutes to replicate wood-fired heat. Meanwhile, roast 2 large poblano peppers directly over a gas flame or under the broiler for 5-7 minutes, turning until charred and blistered on all sides.
  2. Step 2: Place the roasted poblanos in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skins, remove seeds, and roughly chop the peppers.
  3. Step 3: Roll out 1 pound pizza dough on a floured surface to a 12-inch circle. Brush the dough with 2 tablespoons olive oil, then sprinkle 2 minced garlic cloves evenly over the surface.
  4. Step 4: Scatter 1 cup shredded mozzarella cheese over the dough, followed by the chopped roasted poblano peppers. Sprinkle 1/2 cup crumbled cotija cheese on top and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  5. Step 5: Transfer the pizza to the preheated stone and bake for 8-10 minutes until the crust is golden and cheese is bubbling.
  6. Step 6: Remove the pizza and garnish with 1/4 cup chopped fresh cilantro leaves before slicing and serving.

Frequently asked questions

How long does Wood-Fired Pizza with Roasted Poblano and Cotija Cheese 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 Cotija Cheese?

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 pound pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Pizza with Roasted Poblano and Cotija Cheese?

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 Cotija Cheese 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.

Is Wood-Fired Pizza with Roasted Poblano and Cotija Cheese vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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