Wood-Fired Pizza with Spicy Chorizo and Roasted Poblano

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

A smoky wood-fired pizza featuring spicy Mexican chorizo, roasted poblano peppers, and melted mozzarella for a bold flavor punch. This Mexican-inspired pizza recipe, ready in about 35 minutes, pairs pizza dough, Mexican chorizo, casing removed, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 Mexican chorizo, casing removed
• 2 medium poblano peppers
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup crema
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp red chili flakes

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 your oven to 500°F with a pizza stone inside for at least 30 minutes to mimic a wood-fired oven.
2. Step 2: Char 2 medium poblano peppers directly over gas flame or under broiler, turning occasionally until blackened on all sides; place in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and slice into 1/4-inch strips.
3. Step 3: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 6 oz Mexican chorizo (casing removed) and cook, breaking it apart with a spoon, for 5 minutes until browned and cooked through; add 2 minced garlic cloves and 1/4 teaspoon red chili flakes, sauté for 30 seconds until fragrant.
4. Step 4: Roll out 1 lb pizza dough on a floured surface to a 12-inch round. Transfer to a pizza peel dusted with flour or cornmeal.
5. Step 5: Spread 1/4 cup crema evenly over the dough, then scatter the cooked chorizo, sliced roasted poblanos, and 1 1/2 cups shredded mozzarella cheese on top. Sprinkle 1/2 teaspoon salt evenly.
6. Step 6: Slide pizza onto the preheated stone and bake for 10-12 minutes until the crust is golden and cheese is bubbly and slightly browned.
7. Step 7: Remove pizza from oven, sprinkle 2 tablespoons chopped fresh cilantro over the top, slice, and serve immediately.