Wood-Fired Pizza with Roasted Poblano and Oaxaca Cheese

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

A smoky, wood-fired pizza topped with roasted poblano peppers, melty Oaxaca cheese, sweet caramelized onions, and a drizzle of chili oil for a bold Mexican-inspired flavor. This mexican-inspired pizza (vegetarian) ready in about 40 minutes pairs pizza dough, large poblano peppers, medium, thinly sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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: 25 min Cook: 15 min Serves 4 Mexican cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a wood-fired pizza oven or conventional oven to 500°F with a pizza stone inside for at least 45 minutes.
  2. Step 2: Roast 2 large poblano peppers directly over flame or under the broiler, turning occasionally until blackened and blistered, about 10 minutes. Place in a bowl and cover with plastic wrap for 10 minutes, then peel off skins, remove seeds, and slice into strips.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat and sauté 1 medium thinly sliced yellow onion with 1 tsp salt and 1/2 tsp black pepper for 15 minutes until caramelized and golden.
  4. Step 4: Roll out 1 lb pizza dough on a floured surface to a 12-inch round.
  5. Step 5: Brush the dough lightly with remaining 1 tbsp olive oil, then evenly scatter caramelized onions, roasted poblano strips, and 8 oz shredded Oaxaca cheese over the surface.
  6. Step 6: Transfer pizza to the hot pizza stone in the oven and bake for 7-10 minutes until the crust is golden and cheese is bubbly and slightly browned.
  7. Step 7: Remove pizza and drizzle 1 tbsp chili oil over the top, sprinkle 1 tbsp fresh chopped oregano, slice, and serve hot.

Frequently asked questions

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

Total time is about 40 minutes (25 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 Oaxaca 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 pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Pizza with Roasted Poblano and Oaxaca 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 Oaxaca 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 Oaxaca 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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