Double Hatch Green Chile and Double Sausage Pizza
Double Hatch Green Chile and Double Sausage Pizza is bold, smoky, cheesy, and full of Southwestern comfort. It takes the familiar pleasure of a hot, melty sausage pizza and gives it a deeper personality with roasted Hatch green chiles, two kinds of sausage, and a blend of mozzarella and pepper Jack cheese.
This pizza is all about layers of flavor. The roasted Hatch chiles bring earthy heat and smoky brightness, the Italian sausage adds savory richness, and the smoked or Hatch green chile sausage gives every bite a deeper, meatier character. Together, they create a pizza that feels hearty, exciting, and deeply satisfying.
It is the kind of pizza that tastes rustic and generous, with a golden crust, bubbling cheese, smoky chile aroma, and just enough spice to keep every slice interesting.
Why People Will Love Double Hatch Green Chile and Double Sausage Pizza Recipe
It has a bold, smoky, cheesy flavor that feels comforting and exciting at the same time.
Roasted Hatch green chiles give the pizza a unique earthy heat that makes it stand out from regular sausage pizza.
Two types of sausage create a better texture: one crumbly and savory, the other smoky and meaty.
Mozzarella gives the pizza classic meltiness, while pepper Jack adds extra creaminess and gentle spice.
The pizza sauce balances the richness with bright tomato flavor.
The garlic powder, oregano, black pepper, and red pepper flakes add a simple but powerful seasoning layer.
It is easy to customize from mild to spicy depending on the Hatch chiles and cheese you choose.
It feels hearty enough for dinner but fun enough for parties, game day, or casual gatherings.
The crust becomes golden and crisp while the toppings stay rich, hot, and flavorful.
It pairs beautifully with ranch, green chile crema, hot honey, salad, or roasted corn.
It has a New Mexico-inspired flavor that makes every slice taste smoky, rustic, and memorable.
Leftovers reheat well, especially in the oven or air fryer.
Key Ingredients
Pizza Dough:
The dough is the foundation of the pizza. A good crust should be sturdy enough to hold the sausage, cheese, and chiles while still becoming golden and crisp around the edges.
Pizza Sauce or Crushed Tomato Sauce:
The sauce adds brightness and acidity, which balances the richness of the cheese and sausage. A simple tomato sauce works best because it lets the Hatch chiles shine.
Mozzarella Cheese:
Mozzarella gives the pizza its classic melted, stretchy texture. It creates a creamy base that holds the toppings together.
Pepper Jack Cheese:
Pepper Jack is optional, but it adds extra heat, creaminess, and a slightly tangy flavor. It works especially well with the roasted Hatch chiles.
Roasted Hatch Green Chiles:
These are the signature ingredient. Hatch chiles bring smoky, earthy, slightly sweet heat that gives the pizza its unique Southwestern character.
Italian Sausage:
Italian sausage adds savory seasoning, richness, and a crumbly texture. It spreads flavor evenly across the pizza.
Smoked Sausage or Hatch Green Chile Sausage:
The second sausage adds a deeper, smokier flavor and a chunkier bite. It makes the pizza more layered and satisfying.
Olive Oil:
Olive oil helps the crust brown and gives the edges a richer flavor. A light brush around the crust makes it crisp and golden.
Garlic Powder and Dried Oregano:
These simple seasonings add warmth and a classic pizza aroma. They help tie the sauce, cheese, chiles, and sausage together.
Red Pepper Flakes:
Red pepper flakes are optional, but they add another layer of heat for people who enjoy a spicier pizza.
Optional Garnishes:
Fresh cilantro or parsley, Parmesan, hot honey, extra Hatch chile, ranch, or green chile crema can make the finished pizza even more flavorful and fun to serve.
Expert Tips
Use roasted Hatch green chiles for the best flavor. Their smoky, earthy taste is the heart of this recipe.
Drain the chopped chiles well before adding them to the pizza so the crust does not become soggy.
Preheat the oven fully before baking. A hot oven helps the crust become crisp and golden.
If using a pizza stone, let it heat in the oven before placing the pizza on it.
Cook both sausages before adding them to the pizza. This gives better texture and prevents excess grease from soaking into the crust.
Drain any extra fat from the sausage after cooking to keep the pizza from becoming oily.
Do not overload the center of the pizza with too many wet toppings.
Spread the toppings evenly so every slice has cheese, chile, and both kinds of sausage.
Brush the crust with olive oil for a better golden edge.
Use mozzarella as the main cheese and pepper Jack as an accent so the pizza stays balanced.
Let the pizza rest for 3 to 5 minutes after baking before slicing. This helps the cheese settle and keeps the toppings in place.
For extra flavor, add fresh garnishes after baking instead of before, so they stay bright.
Reheat leftovers in an oven or air fryer instead of the microwave to bring back the crisp crust.
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.
Important Notes When Making Double Hatch Green Chile and Double Sausage Pizza
Hatch green chiles can vary from mild to very hot, so choose the heat level based on your preference.
If using frozen roasted Hatch chiles, thaw and drain them well before topping the pizza.
Pepper Jack cheese adds heat, so skip it if you want a milder pizza.
Red pepper flakes should be used carefully if your chiles or sausage are already spicy.
Smoked sausage can be salty, so taste your toppings before adding extra salt.
A thin layer of sauce works better than too much sauce because the chiles already add moisture.
The pizza crust should not be too thin if you are using a lot of sausage and chile.
For a crisper crust, bake directly on a hot pizza stone or preheated baking sheet.
Letting the pizza rest before slicing prevents the cheese from sliding off.
Add hot honey only after baking so it stays glossy and flavorful.
Store leftovers in an airtight container and reheat until the crust is crisp and the cheese is melted.
How to Enjoy Double Hatch Green Chile and Double Sausage Pizza After Cooking
After the pizza comes out of the oven, let it rest for 3 to 5 minutes before slicing. This short resting time helps the melted cheese settle and allows the toppings to stay in place instead of sliding off.
Slice the pizza while it is still hot and serve it warm, when the cheese is melted, the crust is crisp, and the roasted Hatch chiles are fragrant. Each slice should have a balance of smoky chile, savory sausage, creamy cheese, and golden crust.
For a classic serving style, finish the pizza with grated Parmesan and a little fresh cilantro or parsley. The Parmesan adds salty depth, while the herbs bring freshness to balance the richness.
For a spicy-sweet twist, drizzle a little hot honey over the top right before serving. The sweetness works beautifully with the smoky chiles, salty sausage, and melted cheese.
This pizza is also excellent with dipping sauces. Ranch, garlic sauce, green chile crema, or a cool sour cream-based dip can balance the heat and make the pizza feel even more indulgent.
Serve it with a simple green salad, Caesar salad, roasted corn, chips and salsa, or a cold drink. The pizza is rich and bold, so fresh or crunchy sides work especially well.
For leftovers, reheat slices in the oven or air fryer until the crust becomes crisp again. Avoid microwaving if possible, because it can make the crust soft and chewy.
Nutrition Information
Approximate nutrition per slice, based on 8 slices:
Calories: 430 kcal | Total Fat: 24 g | Saturated Fat: 9 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 3 g | Cholesterol: 55 mg | Sodium: 850–1,250 mg depending on sausage, cheese, sauce, and added salt | Total Carbohydrates: 31 g | Dietary Fiber: 2.5 g | Sugars: 4 g | Protein: 22 g
Additional estimate:
Calcium: 260–340 mg | Potassium: 360–520 mg | Iron: 2.2–3.2 mg | Vitamin C: 18–35 mg | Vitamin A: 650–1,000 IU
Note: Nutrition will vary depending on the size of the dough, type of sausage, amount of cheese, heat level of Hatch chiles, and any dips or garnishes added after baking.
Frequently Asked Questions:
What makes this pizza different from regular sausage pizza?
This pizza uses roasted Hatch green chiles and two types of sausage, giving it a smoky, spicy, deeply savory flavor that feels more layered than a classic sausage pizza.
Are Hatch green chiles very spicy?
They can range from mild to hot. Mild Hatch chiles bring smoky flavor without much heat, while hot Hatch chiles add a stronger spicy kick.
What kind of sausage works best?
A mix of Italian sausage and smoked sausage works beautifully. Italian sausage adds crumbly, seasoned richness, while smoked sausage adds deeper, smoky flavor.
Can I make this pizza milder?
Yes. Use mild Hatch chiles, skip the pepper Jack cheese, leave out the red pepper flakes, and serve hot sauce on the side instead.
What should I serve with this pizza?
Serve it with ranch, green chile crema, hot honey, Caesar salad, roasted corn, chips and salsa, or a simple green salad.
How do I keep the pizza from getting soggy?
Drain the roasted Hatch green chiles well, avoid using too much sauce, and cook the sausage before adding it to the pizza. A hot oven also helps keep the crust crisp.
Should I cook the sausage before baking the pizza?
Yes. Cooking the sausage first improves flavor, removes excess grease, and ensures the meat is fully cooked before serving.
Can I use canned green chiles instead of Hatch chiles?
Yes, but the flavor will be milder and less smoky. Roasted Hatch green chiles give the pizza its best and most authentic flavor.
Why should I let the pizza rest before slicing?
Resting allows the cheese to settle slightly, making the pizza easier to slice and helping the toppings stay in place.
Can I make this pizza ahead of time?
You can prepare the toppings ahead, but it is best to assemble and bake the pizza right before serving. This keeps the crust crisp and the cheese fresh and melty.