Wood-Fired Pizza with Roasted Poblano and Queso Fresco

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Thin crust pizza topped with fire-roasted poblano peppers, queso fresco, and a drizzle of smoky chipotle oil. This Mexican-inspired pizza recipe (vegetarian), ready in about 35 minutes, pairs pizza dough, poblano peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 lb pizza dough
• 2 large poblano peppers
• 3 tbsp olive oil
• 2, minced garlic cloves
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup crumbled queso fresco
• 1/2 tsp chipotle powder
• 2 tbsp, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 500°F with a pizza stone inside for at least 30 minutes. Roast 2 large poblano peppers under the broiler or directly on a gas flame until charred all over, about 8 minutes. Place in a bowl covered with plastic wrap to steam for 10 minutes, then peel off skins, remove seeds, and slice into strips.
2. Step 2: Roll out 1 lb pizza dough on a floured surface to a 12-inch circle. Transfer to a pizza peel dusted with flour.
3. Step 3: Brush dough with 2 tbsp olive oil mixed with 2 minced garlic cloves, then sprinkle 1 tsp salt and 1/2 tsp black pepper evenly.
4. Step 4: Scatter 1 1/2 cups shredded mozzarella cheese over the dough, then top with the roasted poblano strips and 1/2 cup crumbled queso fresco.
5. Step 5: Slide pizza onto the preheated stone and bake for 10-12 minutes until the crust is golden and cheese is bubbly.
6. Step 6: Remove pizza and drizzle with 1 tbsp olive oil mixed with 1/2 tsp chipotle powder. Sprinkle 2 tbsp chopped fresh cilantro before slicing and serving.