Double Hatch Green Chile and Double Sausage Pizza

Double Hatch Green Chile and Double Sausage Pizza

Ingredients

For the Pizza

1 large pizza dough, homemade or store-bought

1/2 cup pizza sauce or crushed tomato sauce

2 cups shredded mozzarella cheese

1/2 cup shredded pepper Jack cheese, optional for extra heat

1 1/2 cups roasted Hatch green chiles, chopped

1/2 pound Italian sausage, cooked and crumbled

1/2 pound smoked sausage or Hatch green chile sausage, sliced or chopped

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes, optional

Optional Garnishes

Extra chopped roasted Hatch green chile

Fresh cilantro or parsley

Grated Parmesan cheese

Hot honey

Ranch or green chile crema for dipping

Instructions

Preheat the oven to 475°F. If using a pizza stone, place it in the oven while it preheats.

Cook the Italian sausage in a skillet over medium heat until browned and fully cooked. Break it into small crumbles as it cooks, then drain any excess grease.

In the same skillet, lightly brown the smoked sausage or Hatch green chile sausage until the edges are golden. Set aside.

Roll or stretch the pizza dough into a large round or rectangle, depending on your pan.

Place the dough on a lightly oiled pizza pan, baking sheet, or preheated pizza stone.

Brush the edges of the dough lightly with olive oil.

Spread the pizza sauce evenly over the dough, leaving a small border around the edges.

Sprinkle the mozzarella cheese over the sauce.

Add the pepper Jack cheese if using.

Scatter the chopped roasted Hatch green chiles generously over the cheese.

Add both types of sausage evenly across the pizza.

Sprinkle garlic powder, dried oregano, black pepper, and red pepper flakes over the top.

Bake for 12 to 16 minutes, or until the crust is golden, the cheese is melted, and the toppings are hot and lightly browned.

Remove the pizza from the oven and let it rest for 3 to 5 minutes before slicing.

Garnish with extra Hatch green chile, Parmesan, cilantro, or parsley if desired.

Serve hot.

Notes

Use roasted Hatch green chiles for the best flavor. Their smoky, earthy heat is what makes this pizza special.

For a milder pizza, use mild Hatch chiles and mozzarella only.

For a spicier pizza, use hot Hatch chiles, pepper Jack cheese, and red pepper flakes.

Two types of sausage create better texture and flavor: one crumbly and savory, one smoky and chunky.

Do not overload the pizza with wet chiles. Drain excess liquid so the crust does not become soggy.

Serving Ideas

Serve this pizza hot with ranch, green chile crema, garlic sauce, or hot honey on the side.

It pairs well with a simple green salad, Caesar salad, roasted corn, chips and salsa, or cold beer.

For extra New Mexico-style flavor, top each slice with more roasted green chile after baking.

Leftovers can be reheated in the oven or air fryer to bring back the crisp crust.