Hatch Chile Chicken Pizza with New Mexico Hatch Chile Infused Olive Oil Blend

Golden pizza dough, tender chicken, roasted green chiles, gooey mozzarella, and sweet red onion come together in one lively bake with smoky, savory edges. New Mexico Hatch Chile Infused Olive Oil Blend adds Hatch chile, garlic, onion, and smoked paprika notes that seep into the sauce and chicken, giving the whole pizza a bold Southwest finish that feels right for game day, family dinner, or a laid-back dinner with friends.

Garden Infuzions

Hatch Chile Chicken Pizza with New Mexico Hatch Chile Infused Olive Oil Blend

A bold, homemade pizza layered with smoky chicken, roasted green chiles, melted mozzarella, and the lively Southwest flavor of New Mexico Hatch Chile Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 4 slices

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound pizza dough
• 1 tablespoon all-purpose flour for shaping
• 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 1/2 cup pizza sauce
• 1 1/2 cups cooked chicken breast shredded or chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/3 cup roasted Hatch green chiles chopped
• 1/4 cup thinly sliced red onion
• 1 tablespoon cornmeal for the pan or peel
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Equipment

• 1 Large mixing bowl For resting or stretching dough if needed
• 1 Rolling pin Optional for shaping the dough
• 1 pizza stone or baking sheet Preheat in oven for best crust
• 1 Pizza peel or parchment-lined sheet pan For transferring the pizza
• 1 Pastry brush For applying the infused olive oil blend
• 1 Chef Knife For slicing toppings and finished pizza

Method

 

Instructions

1. 1. Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. 2. Lightly dust a work surface with flour, then stretch or roll the dough into a 12-inch circle.
3. 3. Sprinkle cornmeal on a pizza peel or baking sheet, or line a pan with parchment if you prefer an easier transfer.
4. 4. Brush the dough edge and center lightly with 1 tablespoon of the New Mexico Hatch Chile Infused Olive Oil Blend.
5. 5. Spread the pizza sauce over the dough, leaving a narrow border around the edge.
6. 6. Top with the chicken, mozzarella, Monterey Jack, roasted Hatch green chiles, and red onion.
7. 7. Drizzle the remaining 1 tablespoon of the blend over the toppings, then season with salt and black pepper.
8. 8. Slide the pizza onto the hot stone or baking sheet and bake for 14 to 18 minutes, until the crust is browned and the cheese is bubbling.
9. 9. Remove the pizza from the oven, let it rest for 2 minutes, then finish with chopped cilantro.
10. 10. Slice and serve warm.

Notes

For the best texture, keep the toppings modest so the crust bakes crisp. If you like extra heat, add a few jalapeño slices before baking. Use fully cooked chicken so the pizza assembles quickly and bakes evenly.

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Recipe Tips

• Stretch the dough to an even thickness so the center bakes through without the edges overbrowning.
• Brush the crust lightly with the blend before adding toppings for extra flavor at the rim.
• If your roasted chiles are very wet, pat them dry so the pizza stays crisp, not soggy.

Serving Suggestions

Slice this pizza with a simple green salad, tortilla chips with salsa, or a bowl of warm tomato soup for a fun Southwest-style meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices on a sheet pan in a 375°F oven until the crust is hot and the cheese is melty again.

Variations

Add crumbled bacon for a smokier finish, swap in pepper jack for part of the mozzarella, or finish the baked pizza with fresh cilantro and a squeeze of lime.

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