Wood-Fired Pizza with Spicy Chorizo and Roasted Poblano

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

A smoky wood-fired pizza featuring spicy Mexican chorizo, roasted poblano peppers, and melted mozzarella for a bold flavor punch. This mexican-inspired pizza ready in about 35 minutes pairs pizza dough, Mexican chorizo, casing removed, medium 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Wood-Fired Pizza with Spicy Chorizo and Roasted Poblano 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 Spicy 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 Spicy 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 Spicy 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 Spicy 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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