Instructions
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1Green Chile What Sauce Instructions
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2Melt butter and olive oil in a saucepan over medium heat.
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3Add onion, chile, and garlic and cook for about one minute, until the onion is soft and your kitchen smells amazing.
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4Stir in flour.
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5Slowly add in milk, a little bit at a time, stirring continuously, until completely combined. Add cheese, herbs, and seasoning.
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6Cook until parmesan is melted and the sauce is thick.
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8Pesto Instructions
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9Combine basil, parmesean, walnuts, and garlic in a food processor until well combined.
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10While processor is running, slowly steam in olive oil.
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12Balsalmic Glaze Instructions
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13Combine balsamic vinegar and sugar in a saucepan over medium heat.
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15When it begins to bubble, reduce the heat to low and let simmer for about 10 minutes, or until reduced by half and syrupy.
From breakfast pizzas with eggs and roasted potatoes to prosciutto and chile masterpieces, this guide shows you how to make restaurant-quality pizzas at home with Hatch Green Chile. Master the high-heat baking technique, try the signature green chile white sauce, and explore four delicious pizza combinations that'll change pizza night forever.
A GIANT thank you goes out to Kait for making this incredible Hatch Green Chile Pizza Guide!
Pizza is one of the most indulgent and fun meals to make at home. You can really elevate your pizzas by cooking the crusts correctly, using interesting sauces, a variety of cheeses, and interesting toppings.
We use the overnight pizza dough from the book Flour, Water, Salt, Yeast. I highly recommend this book if you are interested in bread or pizza making.
You can use any pizza dough you like, any recipe or store bought. The difference comes with how you bake it!
Dough Recommendations
Preheat your oven to 500 degrees with a pizza stone in the oven. Once it has reached 500, shape your pizza. Make it as thin as you can without ripping it. You can use a rolling pin, but I just use my hands. Sprinkle a piece of parchment paper with flour, place the pizza on top. Pick up the parchment paper with the dough on it and place it directly on the pizza stone. Bake it for 5 minutes.
The Toppings:
Pull it out, and add your sauces, cheeses, and toppings.
Put the pizza back in the oven for 6–7 minutes. If it looks golden brown and delicious, switch to broil and broil on high for 2 minutes, or until the edges are nicely browned and cheese is bubbling.
Add toppings, cut, and enjoy!
For pizza toppings, I always use a variety of cheese. This creates so much flavor! I love to add fresh toppings once it comes out of the oven. This adds more flavors and textures, and many of these toppings can burn easily (like basil) so it is best to wait to add it.
If you are making breakfast pizza, prebake your crust for 2–3 minutes longer. Once the toppings are added, bake the pizza for about 5 minutes, and switch to broil. Broil until your eggs are cooked to your preferred doneness. Using a spoon, make a well in the toppings so that the egg doesn't fall off the pizza.
Pizza Combinations
Breakfast Pizza Green chile white sauce, mozzarella, fresh mozzarella, aged cheddar, roasted sweet or white potatoes, fresh or sun-dried tomatoes, chopped Green Chile, and black olives and two eggs. Once out of the oven, top with Parmesan, scallions, arugula, basil, and sliced avocado.
Prosciutto and Chile Green chile white sauce, mozzarella, goat cheese, prosciutto, olives, chopped Green Chile, caramelized onions. Top with Parmesan, arugula, red chile honey, and avocados.
Green Everything Pesto, mozzarella, fresh mozzarella, artichoke hearts, Castelvetrano olives, chopped Green Chile. Top with Parmesan, arugula, avocado, and balsamic glaze.
Better Pepperoni Tomato sauce, mozzarella, fresh mozzarella, roasted garlic, and chopped Green Chile.
