Green Chile Pizza Recipe

A GIANT thank you goes out to Kait for making this incredible Hatch Green Chile Pizza Guide!

Dough Recommendations

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!

 

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.

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!

 

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.

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!

 

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 topping, 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 chile white sauce recipe

2 tbsp butter

1 tbsp olive oil

¼ cup diced onion

½ cup chopped green chile 

3 large cloves of garlic, minced

3 tbsp all purpose flour

1 cup milk

½ cup parmesan

Fresh basil to taste

Fresh oregano to taste

Salt and pepper to taste

 

Melt butter and olive oil in a saucepan over medium heat. Add onion, chile, and garlic and cook for about one minute, until the onion is soft and your kitchen smells amazing. Stir in flour. Slowly add in milk, a little bit at a time, stirring continuously, until completely combined. Add cheese, herbs, and seasoning and cook until parmesan is melted and the sauce is thick.

Green everything

Pesto, mozzarella, fresh mozzarella, artichoke hearts, castelvetrano olives, chopped green chile. Top with parmesan, arugula, avocado, and balsamic glaze.

Pesto recipe 

2 cups fresh basil

½ cup parmesean

½ cup olive oil

⅓ cup walnuts

3 garlic cloves, minced

Salt and pepper to taste


Combine basil, parmesean, walnuts, and garlic in a food processor until well combined. While processor is running, slowly steam in olive oil.

Balsamic glaze

½ cup balsamic vinegar

3 tbsp sugar

 

Combine balsamic vinegar and sugar in a saucepan over medium heat. When it begins to bubble, reduce the heat to low and let simmer for about 10 minutes, or until reduced by half and syrupy.

 

Better Pepperoni

Tomato sauce, mozzarella, fresh mozzarella, roasted garlic, and chopped green chile.

 

Tomato sauce

Combine diced tomatoes and olive with garlic, onions, oregano, and basil to taste in a pan over medium heat. Cook until tomatoes reduce. Add salt and pepper to taste.

 

 

1 comment

  • thank you!

    William Barnett

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