Pizza

Stuffed Crust Hatch Chile Sausage Pizza

Name: Stuffed Crust Hatch Chile Sausage Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6
Cuisine: New Mexican
Ingredients: Your favorite pizza dough; 2 cups shredded mozzarella; 1 ball fresh mozzarella, sliced; Traditional Sun Dried Chile Sauce, to taste; ½ cup Roasted Hatch Green Chile; Red Hatch Chile Spice Blend, to taste; Sausage, cooked and crumbled or sliced, to taste; Red onion, thinly sliced and patted dry, to taste; Sweet baby peppers, sliced, to taste; Extra virgin olive oil for brushing

Prep 20 min

Cook 20 min

Total 40 min

Servings 4-6

🌶️

Heat Level 🌶🌶 Medium

📊

Difficulty Easy

Rating

4.5 (12)

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Instructions

1

Preheat oven to 450°F.
2

Roll out pizza dough on a lightly floured surface to your desired shape and thickness. Transfer to a pizza stone or baking sheet.
3

Spread Traditional Sun Dried Chile Sauce evenly over the entire surface of the dough all the way to the edges.
4

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.
5

Top the pizza with sausage, Roasted Hatch Green Chile, sliced red onion, sweet baby peppers, and sliced fresh mozzarella.
6

Brush the twisted crust edges generously with extra virgin olive oil and sprinkle with Red Hatch Chile Spice Blend.
7

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.

This Hatch Green Chile Pizza is a bold, flavor-packed twist on pizza night that brings the smoky heat of Roasted Hatch Green Chile and a rich sun dried chile sauce together on a crispy, golden crust. With savory sausage, sweet baby peppers, fresh mozzarella, and a dusting of Red Hatch Chile Spice Blend on the edges, every single bite delivers serious New Mexico flavor.

Pizza night gets a New Mexico upgrade with this Hatch Green Chile Pizza, and once you try it this way, plain old tomato sauce is going to have a hard time competing. The base here is a rich, deeply flavored sun dried chile sauce that brings an earthy, smoky foundation to every slice — a far cry from your average pie, and absolutely worth it.

The real fun of this recipe is in how it all comes together. The shredded mozzarella gets sprinkled along the edge of the dough, then rolled, sliced, and twisted into a pull-apart cheesy crust that people will fight over before the pizza even makes it to the table. From there, it's all about layering — smoky Roasted Hatch Green Chile, savory sausage, sweet baby peppers, sliced red onion, and torn pieces of fresh mozzarella that melt into golden, bubbling pools in the oven.

The finishing touch is what takes this pizza from great to genuinely memorable: a brush of good olive oil around the twisted crust edges and a generous sprinkle of Red Hatch Chile Spice Blend that toasts up in the oven and fills your kitchen with the most incredible aroma. Bake it hot and fast at 450°F until everything is beautifully browned and bubbling, and get it to the table quickly. This one doesn't last long.