Wood-Fired Pizza with Roasted Poblano and Queso Fresco

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

Thin crust pizza topped with fire-roasted poblano peppers, queso fresco, and a drizzle of smoky chipotle oil. This mexican-inspired pizza (vegetarian) ready in about 35 minutes pairs pizza dough, large 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Wood-Fired Pizza with Roasted Poblano and Queso Fresco 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 Queso Fresco?

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 Queso Fresco?

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 Queso Fresco 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 Queso Fresco 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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