Green Chile Pizza
Experience the Land of Enchantment on a pizza! Roasted Hatch green chiles bring their legendary smoky heat alongside spicy chorizo and creamy queso fresco. This is New Mexico on a crust.
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and olive oil. Knead until smooth and elastic, about 8 minutes. Cover and let rise 1 hour.
Roast the chiles: If using fresh Hatch chiles, char them under a broiler or on a grill until blackened all over. Place in a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and dice.
Cook the chorizo: Remove chorizo from casing and cook in a skillet over medium-high heat, breaking into crumbles, until browned and cooked through (8-10 minutes). Drain excess fat.
Preheat oven: Place pizza stone in oven and preheat to 500F (260C) for at least 30 minutes.
Shape the dough: Punch down risen dough and stretch or roll into a 14-inch round. Transfer to floured pizza peel.
Assemble: Spread sauce or salsa verde over dough. Add Monterey Jack cheese, then distribute chorizo, green chiles, red onion, and garlic evenly.
Bake: Slide pizza onto hot stone and bake 10-12 minutes until crust is golden and cheese is bubbling with brown spots.
Finish and serve: Remove from oven, crumble queso fresco over top, garnish with fresh cilantro. Serve with lime wedges and a drizzle of crema.
Pro Tips & Variations
- Hatch chile season: Late summer is Hatch season - stock up and freeze roasted chiles for year-round use.
- Heat level: Hatch chiles vary in heat. Ask your vendor for mild, medium, or hot depending on preference.
- Christmas style: Add both red and green chile for "Christmas" style - a New Mexico tradition.
- Swap the protein: Use seasoned ground beef, shredded chicken, or carnitas instead of chorizo.
- Make it vegetarian: Skip the chorizo and add black beans and corn.
- Blue corn crust: For extra authenticity, substitute 1 cup blue cornmeal for flour in the dough.