Hatch Chile & Pepperoni Pizza

by Shawnda on August 30, 2012

in Hatch chiles,Pizza

Hatch Chile and Pepperoni Pizza

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.

Hatch Chile and Pepperoni Pizza


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 :)

Merlot Marinara and Pizza Sauce

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.


  • 1 lb of your favorite pizza dough (or mine), ready to stretch and bake
  • Coarse cornmeal, for dusting surface and peel
  • Flour, for dusting dough
  • Olive oil, for brushing
  • ~1/2 cup of your favorite pizza sauce (or mine)
  • Pepperoni slices (I use turkey pepperoni)
  • 4 oz diced or shredded mozzarella cheese
  • 3 hatch chiles, roasted, seeded, and chopped (directions here)
  • 2 oz shredded Monterrey Jack cheese


  1. 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.)
  2. Dust a pizza peel or your baking sheet with a couple of generous pinches of cornmeal.
  3. 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.
  4. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
  5. Spread the pizza sauce over the crust.
  6. Sprinkle the dough with mozzarella, followed by pepperoni, hatch chiles, and monterrey jack.
  7. Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
  8. 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.
  9. Remove from oven, slice, and serve.


Yields: 1 large pizza or 3 individual pizzas

Source: Confections of a Foodie Bride and The Way the Cookie Crumbles

Estimated time: 1 hour 15 minutes

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