Homemade Green Chile with Cream Cheese
This Homemade Green Chile with Cream Cheese is a flavor-packed, oven-baked masterpiece featuring a chewy crust topped with spicy Italian sausage, classic pepperoni, gooey mozzarella, creamy dollops of cream cheese, and a finishing touch of roasted green chile.
Baked to golden perfection at high heat, this pizza is sure to become your go-to Friday night favorite.
Why You’ll Love This Recipe
Bold flavors: The combination of pepperoni, sausage, and green chile brings spice, savoriness, and just the right amount of heat.
Creamy + cheesy: The addition of cream cheese adds a rich, unexpected twist.
No pizza delivery needed: Once you’ve mastered the dough, it comes together in minutes!
Crispy, chewy crust: Baked hot and fast for pizzeria-level texture.
Key Ingredients
Homemade Pizza Dough: Soft inside, crispy outside—rises in just 1 hour.
Pepperoni & Italian Sausage: The meat lovers’ dream combo.
Cream Cheese: Adds creamy richness and balances the spice.
Mozzarella: Classic pizza cheese for a melty, stretchy layer.
Roasted Green Chile: Brings a mild, smoky heat—added halfway through baking to prevent drying out.
Marinara or Pizza Sauce: A lightly seasoned tomato base to tie it all together.
Kitchen Tools & Timing
Large mixing bowl
Whisk & spoon
Skillet (for sausage)
Rolling pin
Baking sheet, pizza pan, or stone
Oven (preheated to 475°F)
Yields:
1 (10-inch) pizza
1 small pan of breadsticks
(This is half of a full recipe originally intended for 3 pizzas)
Pizza Dough (Half Batch)
Ingredients:
1 1/8 cups warm water (about 110°F)
1 tsp sugar
1 tsp active dry yeast
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tbsp olive oil
Instructions:
In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until bubbly.
Add flour and salt, then pour in olive oil. Stir until a shaggy dough forms.
Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.
Transfer to a lightly oiled bowl, cover, and let rise for 1 hour, or until doubled in size.
Punch down the dough. Divide if needed and roll into a 10-inch circle for the pizza, and use remaining dough for breadsticks.
Toppings
Base:
1/3–1/2 cup marinara or pizza sauce
1 cup shredded mozzarella cheese
2–3 tbsp cream cheese (cut into small chunks)
Protein:
10–12 pepperoni slices
1/4 cup cooked Italian sausage
Veggies:
1/4 cup roasted green chile (added halfway through baking to prevent drying)
Baking Instructions
Preheat oven to 475°F (245°C). If using a pizza stone or steel, preheat it for at least 30 minutes.
Assemble pizza:
On a pizza pan or parchment, spread marinara sauce over the rolled dough.
Add mozzarella, dot with cream cheese, and arrange pepperoni and sausage evenly.
Bake for 7 minutes, then carefully add green chile.
Continue baking for another 6 minutes, or until crust is golden and cheese is bubbling. Total bake time: ~13 minutes, but check for doneness based on your oven.
Cool slightly, slice, and serve!
Breadstick Tip:
Brush extra dough with melted butter, sprinkle with garlic powder and parmesan, then bake at 425°F for 10–12 minutes until golden brown.
Recipe Notes
Add green chile halfway through baking to keep it juicy and prevent burning.
Let dough rise fully: One hour is enough, but you can also refrigerate overnight for even more flavor.
Use room temperature cream cheese so it spreads and melts evenly.
Preheat your oven thoroughly: High heat (475°F) is key to a crisp bottom and perfectly melted cheese.
Check at 12 minutes: Oven temps may vary—look for golden crust and bubbling cheese.
Nutrition Information
(Per slice, based on 8 slices – approximate)
Calories: 320 | Protein: 16g | Fat: 18g | Carbs: 24g | Fiber: 1g | Sodium: ~680mg
Recipe Swaps & Variations
Spicy Lovers: Add red pepper flakes or use hot Italian sausage.
Vegetarian: Swap meats for sautéed mushrooms, spinach, or black olives.
Different Cheese: Try goat cheese, provolone, or smoked gouda.
Sauce Swap: Use Alfredo or pesto instead of marinara for a creative twist.
Mini Pizzas: Divide dough into smaller rounds for personal pizzas or kids’ portions.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm in a 375°F oven for 8–10 minutes, or in an air fryer for a crisp finish.
Freeze: Wrap slices in foil and store in freezer bags for up to 2 months. Reheat directly from frozen.
Food & Drink Pairings
Drinks: Cold beer (IPA or lager), classic cola, or sparkling lemonade.
Sides: Garlic breadsticks, Caesar salad, or roasted veggies.
Dips: Ranch, marinara, or chipotle crema.
Frequently Asked Questions:
Why add green chile halfway through baking?
To keep its moisture and flavor intact—early baking can dry it out or burn the edges.
Can I use store-bought dough?
Yes! Just follow the same baking instructions and check your crust for doneness.
Is cream cheese weird on pizza?
Not at all—it adds a creamy, slightly tangy richness that balances spicy or salty toppings.
Can I make this ahead of time?
You can prepare the dough and toppings in advance. Assemble and bake just before serving.
What’s the best type of sausage to use?
Spicy or mild Italian sausage works great. Cook and drain it well before adding.
How do I know the dough has risen enough?
It should double in size and be soft and slightly puffy when poked.
How thin should I roll the dough?
For a 10-inch pizza, roll to about 1/4-inch thickness. Thinner = crispier crust.
Can I use a pizza stone?
Absolutely! Preheat it in the oven and bake your pizza directly on it for the crispiest crust.
Can I use fresh green chile?
Yes, just roast and peel it beforehand—or use high-quality canned roasted green chile.
What if I don’t have a rolling pin?
You can stretch the dough by hand—just work gently from the center out and rotate as you go.