Hatch Green Chile Sauce Pizza
Why I Love This Recipe
My favorite birthday party was when my Nana came and made pizza for my birthday. One of her specialties was making pizza in her outdoor horno oven. My Dad's family is from New Mexico and one of their traditions is roasting Hatch Green Chiles every fall. I have very fond memories of being over at my Aunt's house and roasting green chiles, peeling off the tough skin and packaging them up for later during the year. There's nothing quite like the smell and taste of freshly roasted green chiles. It totally reminds me of family. We would also enjoy eating pinones (pine nuts)....I love their sweet flavor. I decided to create a recipe that merged all 3 of these fond food memories, I hope you enjoy it as much as I do!
Ingredients You'll Need
Makes 2 10” pizzas
3 cups bread flour or all-purpose flour, plus more for work surface
2 teaspoons sugar
1 teaspoon instant or rapid-rise yeast
1 1/3 cups cold water
1 tablespoon olive oil, plus more for work surface
1 1/2 teaspoons table salt
6 Hatch Green Chile Peppers (or Anaheim Peppers)
½ Red Onion
½ tsp ground coriander
1 tsp salt
½ tsp pepper
Dough- See recipe above
Green Chile Sauce- See Recipe above
½ lb pork sausage
5-6 mushrooms- sliced
3 cups of shredded mozzarella cheese
4 TBS pine nuts
In food processor fitted with a metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of food processor, 30 to 60 seconds. Remove dough from bowl and place in a re-sealable plastic bag and place in the refrigerator for at least 24 hours and up to 3 days.
Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour
Heat the oven to broil and place the chile peppers on a baking sheet. Rotate the chiles under the broiler until the skins are brown and blistered on all sides. Remove from the oven, place chiles in a bowl then cover with plastic wrap to sweat the chiles for 15 minutes (this makes it easier to remove the skin). Remove the tough outer skin of the chiles along with the seeds. Place the flesh of the green chiles in a food processor, add the onion, coriander, salt and pepper. Process until a thick paste is made, about 20 seconds.
Heat oven to 450 and place a pizza stone in the oven while it is heating up. Cook sausage until well browned. Stretch out the dough using your hands to make a 10” circle then roll up the edges to make a nice rim around the dough. (I assemble the pizza over a piece of parchment paper then slide the pizza with parchment paper on top of the hot pizza stone) Place ½ of the green chile mixture over the dough. Sprinkle 1 cup of mozzarella cheese, half of the sausage and half of the mushrooms over the pizza. Add a ½ cup of mozzarella cheese over the toppings and 2 TBS of pine nuts. Bake each pizza separately for 10-12 minutes.