Creamy Roasted Hatch Green Chile Pizza

Happy Friday Y’all! Do you know what today is? It’s National Cheese Pizza Day and it’s the perfect day for me to share with you my recipe for Creamy Roasted Hatch Green Chile Pizza. With Hatch Chiles being in abundance right now this is the perfect pizza to make for dinner tonight. I was lucky enough to find freshly roasted chiles at my favorite grocery store, but you can always roast them on the grill at home. The star of this pizza is my creamy white sauce made with roasted Hatch Green Chiles, Garlic, Green Chile Powder, Mexican Oregano, Cumin and Onion. Then this rich creamy sauce is topped off with a blend of Monterey Jack and Provolone Cheese, Smoked Chicken, more Roasted Hatch Green Chiles and Red Onion. But the first step to making a great pizza starts with making your own pizza dough and I’ve got a fantastic pizza dough recipe for you!!

Hope Y’all Enjoy and please let me know what you think about these recipes. Thanks Everyone!!!


The Best Ever Pizza Dough

Adapted From David Rocco


2½ Teaspoons Active Dry Yeast

1¼ Cup Lukewarm Water (105-110 degrees)

4 Cups of “00” Italian Flour or 4 Cups King Arthur Bread Flour

1 Teaspoon Salt

½ Cup White Wine, at Room Temperature

3 Tablespoons Extra Virgin Olive Oil



Add the yeast to the lukewarm water and let it dissolve completely. Allow it to rest for 5-7 minutes until it starts to bubble up.

Add the Flour and Salt to the food processor and pulse a couple of times. Then with the machine running, slowly pour in the yeast and water mixture. Once that is incorporated, add in the wine and the olive oil, pulse a few more times until everything is combined and a ball of dough just starts to form in the machine.

Dump the dough out onto a well-floured surface and knead the dough by rolling it back and forth, stretching it out with one hand and rolling it back with the other. Continue for about 5 minutes until the dough is smooth and has an almost spongy texture.

Then divide the dough out into the desired number of pizzas. This recipe makes 2 large pizzas, or up to 4 (9-10 inch) pizzas.

Place a damp dishtowel over the dough balls and let them rise in a warm place for at least 1 hour or until it doubles in size.

Or place the dough in a bowl greased with olive oil and cover with plastic wrap. Allow it to proof in the refrigerator for at least one day and up to 4 days. Proofing in the refrigerator will give the pizza dough more flavor and a chewier texture. The longer it sits the better it gets. When you are ready to use the dough punch it down and then cover it with a damp cloth. Allow the dough to rise in a warm place for at least 1 hour, or until it doubles in size.

Now while the dough is rising make the Hatch Green Chile Sauce and Prep the toppings.


Roasted Hatch Green Chile Pizza Cream Sauce


3 Tablespoons of Butter

3 Tablespoons of Flour

1 Cup of Milk

¼ Cup of Chicken Stock

2 Cloves of Garlic, Grated

½ Cup Onion, minced

3-4 Roasted Hatch green Chiles, peeled, seeds removed and chopped

½ Teaspoon of Green Chile Powder

2 Pinches of Mexican Oregano

1 Pinch of Cumin



Heat the butter in a large sauté pan over medium-low heat. Add in the onions and the Hatch Chiles, sauté for 4 minutes or until tender. Add in the grated garlic and cook for one more minute. Add in the Green Chile Powder, Mexican Oregano, Cumin and salt and black pepper to taste. Turn the heat down to low and stir in the flour. Cook the flour for 2 minutes, until it has absorbed all the butter and turned a light golden color. Slowly whisk in the milk and the chicken stock and continually stir until the sauce has thickened. Taste for seasoning then set the sauce to the side.


The Roasted Hatch Green Chile Pizza Toppings…


You can top the pizza however you like but this pizza is absolutely amazing topped with leftover smoked or grilled chicken. Here is how I topped my Hatch Green Chile Pizza and this is enough to top 4 small pizzas or 2 large pizzas.


3 Cups Monterey Jack Cheese, shredded

2 Cup Provolone Cheese, shredded

2 Cups Shredded Leftover Smoked or Grilled Chicken

½ of a Red Onion, Sliced

3-4 Roasted Hatch Green Chiles, peeled, seeded, and chopped


Pre-Heat the oven or outdoor grill to 500 degrees. If using a pizza stone, make sure that is pre-heating as well.

After one hour, punch down the dough and form the pizzas on a pizza pan, or a well-floured pizza peel.

Once you have formed your pizzas, drizzle on a little Extra Virgin Olive Oil then spread a layer of the Hatch Green Chile Cream Sauce, followed by the cheeses, the chicken, the red onion, and more Hatch Green Chiles.

Cook the pizzas at 500 degrees for 7-10 minutes or until the crust is crispy and the cheese is bubbling. If using an outdoor grill they my cook a little faster so keep an eye on them.

Enjoy and Happy National Cheese Pizza Day!!


Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

3 thoughts on “Creamy Roasted Hatch Green Chile Pizza

    1. Thanks Rhonda!! 500 degrees is hot but I do a really thin crust and the pizza cooks very quickly. If you think about it wood burning pizza ovens can get upwards of 800 degrees. As for the “00” flour any Italian speciality shop should carry it.
      Thanks for the comments 🙂


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