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Roasted Hatch Chile Pizza

Cook Time 30 Minutes

Serves 4

  • 1 pound store bought pizza dough, at room temperature
  • 1/3 cup all-purpose flour, for rolling the pizza dough
  • 5 fire roasted hatch chiles, without the stem
  • 1 cup white onion, diced
  • 2 cup shredded mozzarella cheese
  • Olive oil, for the crust
  • 1 tsp Mexican oregano
  • 1/4 tsp citric acid
  • 1/2 tsp New Mexico chili
  • 1 1/2 tbsp garlic paste
  • 1/2 tsp Salt and Pepper + Three Chiles

Start by striping your fire roasted hatch chiles from all the char and roughly dice them. Set aside.

 

In a medium bowl, add your diced hatch chile, white onion, Salt and Pepper + Three Chiles, Mexican oregano, citric acid, New Mexico chili and your garlic paste. Mix well until evenly combined. Set aside.

 

To stretch your pizza dough, pour your all-purpose flour on a work surface. Place your pizza dough on the work surface and begin to stretch the dough with your hands. Then use a rolling pin to finish stretching your dough into a big circle. About 1/4 to 1/2 inch thick.

 

Add your hatch chile mix to your pizza dough and spread it out evenly. Top with your mozzarella cheese and transfer the pizza onto a baking sheet tray.

 

Set your oven to 450 degrees F. Cook your pizza for 10 to 14 minutes or until the cheese is fully melted and the crust is golden brown. Remove from the oven and place on a cutting board.

 

Drizzle some olive oil around the crust, slice your pizza into 8 slices and serve.
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Hatch Chile Pizza

Roasted Hatch Chile Pizza

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Hatch Chile, Pizza
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound store bought pizza dough at room temperature
  • 1/3 cup all-purpose flour for rolling the pizza dough
  • 5 fire roasted hatch chiles without the stem
  • 1 cup white onion diced
  • 2 cup shredded mozzarella cheese
  • Olive oil for the crust
  • 1 tsp Mexican oregano
  • 1/4 tsp citric acid
  • 1/2 tsp New Mexico chili
  • 1 1/2 tbsp garlic paste
  • 1/2 tsp Salt and Pepper + Three Chiles

Instructions

  • Start by striping your fire roasted hatch chiles from all the char and roughly dice them. Set aside.
  • In a medium bowl, add your diced hatch chile, white onion, Salt and Pepper + Three Chiles, Mexican oregano, citric acid, New Mexico chili and your garlic paste. Mix well until evenly combined. Set aside.
  • To stretch your pizza dough, pour your all-purpose flour on a work surface. Place your pizza dough on the work surface and begin to stretch the dough with your hands. Then use a rolling pin to finish stretching your dough into a big circle. About 1/4 to 1/2 inch thick.
  • Add your hatch chile mix to your pizza dough and spread it out evenly. Top with your mozzarella cheese and transfer the pizza onto a baking sheet tray.
  • Set your oven to 450 degrees F. Cook your pizza for 10 to 14 minutes or until the cheese is fully melted and the crust is golden brown. Remove from the oven and place on a cutting board.
  • Drizzle some olive oil around the crust, slice your pizza into 8 slices and serve.