You know I had to get another hatch chile recipe in here before they disappear! I absolutely love the things, and try to use them as much as possible during our short season. Luckily, I've roasted and frozen some of these guys already, so don't be surprised if you keep seeing a hatch recipe here and there all year round...
It's very well-established on this site that I adore homemade pizza. Whenever I'm at a loss of what to cook for dinner, pizza usually happens. I used my no-knead whole wheat dough recipe for this one, and it was perfect for this pizza, which is deliciously smoky from the chiles, bacon, and smoked mozzarella. Use a plain, sweet tomato puree like Pomi for a little sweetness to cut the smoke.
How's this for dinner tonight?
Hatch Chile & Bacon Pizza
1 whole wheat pizza dough
1/2 cup tomato puree, such as Pomi
1/2 cup hatch chiles, chopped (If you can't find Hatch chiles, I would substitute poblano for this recipe.)
3 slices bacon, cooked and chopped
1/2 cup whole-milk mozzarella, shredded
1/2 cup smoked mozzarella, shredded
olive oil, for brushing
2 tablespoons chopped chives
freshly ground black pepper
Place a pizza stone in your oven, and preheat it to its highest temperature (mine is 550 degrees F). Allow to preheat for at least 30 minutes.
On a pieces of lightly floured parchment paper, press out the pizza dough to desired thickness. Spoon the tomato puree over, then top with chiles, bacon, and cheeses. Brush the crust lightly with olives oil.
Carefully remove the preheated pizza stone from the oven and slide the pizza on parchment paper onto it. Return to the oven and bake for 7-12 minutes, until the cheese is browned and bubbly.
Remove pizza from oven and sprinkle with chives and freshly ground black pepper. Allow to cool for at least 5 minutes before slicing. Enjoy!