• 4 poblano peppers
  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • Salt and black pepper
  • 1 ball fresh or frozen pizza dough (defrosted, if frozen)
  • 3/4 pound Mexican (fresh) chorizo or make your own chorizo
  • 2 cups Monterey Jack cheese, shredded
  • 2 small red onions, 1 chopped and 1 sliced
  • 1 cup queso fresco or ricotta cheese
  • Juice of 1 lime
  • 2 ripe avocados, sliced
  • 2 tomatoes, sliced


Pre-heat the broiler.

Place the peppers on a baking sheet, drizzle them with EVOO and season with a little salt and pepper. Place them under the broiler and char each side, turning them every couple of minutes.

Once the outsides of the peppers are nice and black, remove them and turn the oven down to 400˚F. Place the peppers into a bowl and cover it with plastic wrap. Let the peppers sit for 5-10 minutes, then peel away the charred skins of the peppers. Cut the peppers in half and remove the stem and seeds, then cut them into strips.

On a clean work surface, roll out the dough so that it fits a pizza pan or baking sheet. Transfer to the oven and bake until golden brown and slightly crispy, about 15 minutes.

While the pizza dough is in the oven, place a large skillet over medium-high heat with two turns of the pan of EVOO. Add the chorizo, and brown well. Remove and reserve on a paper towel-lined plate.

Once the pizza dough is done, remove from oven and sprinkle with the Monterey Jack cheese, poblanos, chopped red onion and chorizo. Pop the pizza back into the oven for about 3 minutes, until golden brown and bubbly.

Remove the pizza from the oven and sprinkle the queso fresco or ricotta and squeeze a bit of lime juice over the top. Serve with a salad of sliced avocado, tomato and sliced red onion alongside.

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Rachael Ray