Stuffed Crust Hatch Chile Sausage Pizza
The recipe
Stuffed Crust Hatch Chile Sausage Pizza
- Prep20 min
- Cook20 min
- Total40 min
- Yield1 large pizza (4-6 servings)
- Calories480
Easymedium heat
Made with Hatch Red Chile Spice Blend — grown in the Hatch Valley.
Ingredients
Instructions
- Preheat oven to 450°F.
- Roll out pizza dough on a lightly floured surface to your desired shape and thickness. Transfer to a pizza stone or baking sheet.
- Spread Traditional Sun Dried Chile Sauce evenly over the entire surface of the dough all the way to the edges.
- Sprinkle shredded mozzarella along the outer edge of the dough. Roll the edge over the cheese, slice at intervals, and twist each section to create a cheesy twisted crust.
- Top the pizza with sausage, Roasted Hatch Green Chile, sliced red onion, sweet baby peppers, and sliced fresh mozzarella.
- Brush the twisted crust edges generously with extra virgin olive oil and sprinkle with Red Hatch Chile Spice Blend.
- Bake at 450°F for 15 to 20 minutes until the crust is golden brown, the cheese is melted and bubbling, and the edges are toasted and fragrant. Slice and serve immediately.
Pantry
Shop the chile used in this recipe
Roasted Hatch Chile (Frozen)
$75.00
Fresh Hatch Green Chile
Sale price
$29.99
Regular price
$34.99
Sun-Dried Red Chile Sauce
$10.95
Frequently asked questions
What is green chile stuffed crust pizza?
Green chile stuffed crust pizza is a homemade pizza with cheese rolled into a twisted, pull-apart crust and topped with sun-dried chile sauce, sausage, and roasted Hatch green chile. The smoky chile and cheesy crust give it bold New Mexico flavor — a flavorful upgrade from a standard tomato-sauce pizza.
How do you make a cheese stuffed crust at home?
Sprinkle shredded mozzarella along the outer edge of your rolled-out dough, then fold the edge over the cheese to enclose it. Slice the rolled border at intervals and twist each section to create a cheesy, pull-apart crust. Brush with olive oil and bake at 450F until golden and bubbling.
Can I use fresh or roasted Hatch chile on pizza?
Both work well. Roasted Hatch green chile is the easiest because it's already charred and peeled, so you can scatter it straight on. Fresh Hatch chile is great in season — roast, peel, and chop it first. Either way, medium chile balances the sausage and cheese without overwhelming the pizza.
What temperature should I bake stuffed crust pizza?
Bake hot and fast at 450F for 15 to 20 minutes on a preheated pizza stone or sheet, until the crust is golden brown, the cheese is melted and bubbling, and the twisted edges are toasted. A high temperature crisps the stuffed crust quickly while keeping the toppings juicy.
