Wood-Fired Pizza with Smoked Chorizo and Roasted Poblano

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

Hand-stretched pizza topped with smoky chorizo, fire-roasted poblano peppers, melted mozzarella, and a drizzle of chipotle oil for a bold southwestern flavor. This Mexican-inspired pizza recipe, ready in about 37 minutes, pairs pizza dough, smoked chorizo sausage, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 6 oz, casing removed smoked chorizo sausage
• 2 medium poblano peppers
• 8 oz shredded mozzarella cheese
• 1 tbsp minced chipotle in adobo sauce
• 2 tbsp olive oil
• 2 cloves minced garlic
• 2 tbsp chopped fresh cilantro
• 1/2 tsp salt
• 1/4 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 wood-fired pizza oven or conventional oven to 500°F. Char 2 medium poblano peppers directly over flame or under broiler for 5-7 minutes, turning until skins are blackened and blistered. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and slice into strips.
2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 6 oz smoked chorizo sausage (removed from casing) and 2 cloves minced garlic; cook for 5 minutes until browned and fragrant. Set aside.
3. Step 3: On a floured surface, stretch 1 lb pizza dough into a 12-inch circle. Brush the dough with remaining 1 tbsp olive oil and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
4. Step 4: Sprinkle 8 oz shredded mozzarella evenly over the dough, then top with cooked chorizo and sliced roasted poblano peppers.
5. Step 5: Transfer pizza to the oven and bake for 7-10 minutes until crust is golden and cheese is bubbling and slightly browned.
6. Step 6: Remove pizza and drizzle with 1 tbsp minced chipotle in adobo sauce mixed with a teaspoon of olive oil. Garnish with 2 tbsp chopped fresh cilantro before slicing and serving.