Wood-Fired Pizza with Smoked Chorizo and Roasted Poblano

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

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 ready in about 37 minutes pairs pizza dough, casing removed smoked chorizo sausage, medium 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.

Prep: 25 min Cook: 12 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Wood-Fired Pizza with Smoked Chorizo and Roasted Poblano take to make?

Total time is about 37 minutes (25 min prep + 12 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 Smoked Chorizo and Roasted Poblano?

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 Smoked Chorizo and Roasted Poblano?

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 Smoked Chorizo and Roasted Poblano 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.

What goes well with Wood-Fired Pizza with Smoked Chorizo and Roasted Poblano?

Mexican pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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