That pizza right there, it’s topped with one of the most underrated pizza topping combos: roasted hatch chiles and (turkey) pepperoni. And it’s currently holding the title of Favorite Pizza Right This Second.
With hatch chiles in season, we’ve been putting them in and on just about everything – sandwiches, burgers, omelets, queso… you name it. Bridget, the cooker behind one of my favorite blogs, mentioned putting the chiles on pizza with pepperoni.
The hatch chile season is short and going down right now, so if you’re going to make this pizza, you’re going to have to get your hands on some chiles pretty quickly. I’m prepared to drag it out a few weeks longer – I have a couple of pounds of chopped roasted hatch chiles in the freezer in those little snack-sized zipper bags 🙂
And do you remember how I told you about getting my butt kicked daily by a 2.5-yr old and then got some crazy idea to start a second blog? You know, because of all that extra free time I have? Yeah… Well, thanks to some inspiration from my friend (and best party planner ever) Erica, I finally did it. And I now have more time to
day drink work on it now that school is starting again. It’s where you’ll find the recipe for our favorite marinara and pizza sauce that’s made completely with fresh tomatoes. And a hefty dose of merlot.
Hatch Chile & Pepperoni Pizza
Smokey roasted hatch chiles transform plain homemade pepperoni pizza.
- Place a pizza stone in the top 1/3 of your oven and heat your oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
- Dust a pizza peel or your baking sheet with a couple of generous pinches of cornmeal.
- Lightly flour the top of your dough and then gently stretch or roll the pizza dough into a 12-14 inch round or divide into 3 portions and stretch for individual-sized pizzas.
- Brush a ~1-inch border of olive oil around the edge of the pizza dough.
- Spread the pizza sauce over the crust.
- Sprinkle the dough with mozzarella, followed by pepperoni, hatch chiles, and monterrey jack.
- Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
- Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
- Remove from oven, slice, and serve.
Yields: 1 large pizza or 3 individual pizzas
Estimated time: 1 hour 15 minutes
Your pizza looks delicious!
Congrats on starting a second blog. I’ll head right over to check it out 🙂
These pictures are gorgeous! This is one of our favorite combos, too, although we don’t make it as often as we should. We are probably going to get our chile this weekend–so while I dread the process (peel, chop, pack, repeat), I am looking forward to having a chile-filled freezer again!
Now I NEED pizza. And, chiles. And, wine. And, it’s not even 10 AM…
You are not helping my after summer diet…
First of all, I LOVE the new blog! What a fun idea! Second of all…I’d better get my hands on some hatch chiles this weekend because I want this. now.
Jason is a huge hatch chile fan so he will be thrilled when I make this for him! Thanks for sharing 🙂
I really hope there are still hatch chiles available when I get down to the Texas area. I love all of your recipes.
I just bought a bunch of hatch chiles and have been trying to figure out what to do with them. I love the idea of making them a pizza topping! Perfect!
I recently subscribed to your blog and I absolutely love your recipes, pics, and humor. I am just curious though, are you living in or from New Mexico? Just wondering because I am, and you have quite a few recipes with hatch green Chile, and I love, love, love it…I am a green Chile lover. If you haven’t tried chicharone burritos with green chile you must. It’s sooo bad for you but it’s just so darn good. What you need is flour tortillas, pinto beans and fried pork fat. You can get the pork fat from your local butcher they will even chop it for you if you ask. Fry the pork fat until its golden let them drain and sprinkle with some salt. Put some pinto beans in a flour tortilla sprinkle with some chicharones, cheddar cheese, green chile, onions, tomatoes, and lettuce wrap up top with some more
I am in love with hatch chiles, and on top a pizza is the PERFECT way to eat them! I am totally craving some of this pizza right now. 🙂 It must be time for Friday, haha
wow this does not look homemade at all!
Today is the day for our annual chile peeling, seeding, packaging, freezing… It’ll take us 4 hours to get through 60 pounds of chiles, and while I’m not looking forward to it at all, that beautiful pizza up there is a good reminder of why it’s worth it!
I LOVE hatch chiles!! I’ve def made wonderful meals using them as my secret ingredient this hatch chile season ;). I haven’t made a pizza though! It looks and sounds so delicious! And your blog is absolutely gorgeous!