Last week we suggested Hatch chile peppers, with a limited season of August and September. Now, raise your hand if you want a slice of Hatch Chile Pepper & Pepperoni Pizza (photos #1 and #2).
Don’t worry if you can’t find fresh Hatch chile peppers: You can substitute Anaheim, Cubanelle or poblano chiles. A fresh chile pizza is delicious no matter which chile you use.
Comparing their heat on the Scoville Scale, the Scovile Heat Units (SHUs) are:
Anaheim Chiles: 500 to 2,500 SHU
Cubanelle Chiles: 100 to 1,000 SHU
Hatch Chiles: 2,000 to 5,000 SHU
Poblano Chiles: 1,000 to 1,500 SHU
This recipe is from Melissa’s Produce, which sells fresh and dried Hatch chiles, as well as If you can’t find the Hatch chile powder used in the recipe, look for poblano chile powder. You could use red chile powder or paprika. The flavors are different, but they won’t alter your enjoyment of of the pizza.
This pizza complements the chiles with circles of pepperoni. If you don’t want pepperoni on your pizza, there are plant-based pepperoni using substitutes including seitan. Or, go veggie with mushrooms, onions or red bell peppers.
RECIPE: HATCH CHILE PEPPER & PEPPERONI PIZZA
Prep time is 30 minutes (including making the crust), cook time is 30 minutes.
1 store-bought pizza crust or 1 recipe for crust, below
1/2 cup marinara sauce
2 Hatch chile peppers, roasted; peeled & seeded; chopped
20 slices pepperoni (photo #4)
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese (photo #5)
1/2 teaspoon Melissa’s Green Hatch Chile Powder (photo #3)
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh basil, chopped
2 to 2-1/2 cups bread flour
2-1/4 teaspoons instant yeast
1-1/2 teaspoons granulated sugar
3 cloves peeled garlic, minced
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
3/4 cup warm water
1 teaspoon kosher salt
For The Pizza Dough
1. MAKE the pizza dough (skip to the next step if using a prepared crust). In a standing mixer, add 1 cup of the flour and the next 6 ingredients (yeast, sugar, garlic, oregano, olive oil, water) and mix.
Add the salt and more flour, as needed, until the dough is only slightly sticky. Flatten with a rolling pin into a circle.
2. PREHEAT the oven to 500°F. Place a pizza stone in the oven while It preheats.
3. SPREAD the marinara over the pizza dough. Sprinkle the Hatch chile and the rest of the ingredients over the pizza and place into the oven.
4. BAKE until the pizza is slightly charred all over, rotating it every few minutes so it cooks evenly. Cut and served. Makes about 4-6 servings.
> THE DIFFERENT TYPES OF CHILE PEPPERS
*Green Hatch chile powder, unlike the red, is made from Hatch chiles that are picked and dried when green. It is made in both mild and hot varieties. The powder tastes zesty and fresh, and can be used just as you use pepper. You can also sprinkle it on cut fruits and vegetables (jicama, mango, papaya, watermelon) and snacks (crackers, nuts, popcorn). Try it as a rim for a Bloody Mary.
 This delicious Hatch chile pizza is equally yummy made with other chile peppers, like Anaheim, Cubanelle and poblano (photos #1, #2 and #3 © Melissa’s Produce).
 Close up on a slice.
 Melissa’s Hatch Chile Powder is made in both mild and hot varieties.
 If you don’t want pepperoni, substitute a topping of choice, including other veggies such as onions, mushrooms or red bell peppers (photo © DeLaurenti | Seattle).
 Shredded mozzarella cheese (photo © Kiboka | Panther Media).