M's Hatch Chile and Corn Pizza

servings: 4
Prep Time: 4 Hr 0 Min
Cook Time: 1 Hr 0 Min

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  • Crust:
  • 2 cups unbleached whole wheat flour 8 1/2 oz
  • 2 cups whole wheat flour 8 oz
  • 1 tsp salt
  • 2 tsp instant yeast
  • 3 tbsp unsalted butter, softened
  • 3 roasted hot Hatch chiles, peeled and chopped
  • 1/3 bunch fresh cilantro, chopped
  • Sauce:
  • 1 1/4 cups water (add more as needed)
  • 1 can tomato paste
  • 1/2 cup red wine
  • 1 tbsp chili oil
  • 1 tsp ground cumin
  • Salt, to taste
  • Toppings:
  • 16 oz part skim mozzarella
  • 2 ears roasted yellow corn, cut off the cob
  • 1/2 onion, chopped
  • 2 small tomatoes, chopped
  • 1 green bell pepper, chopped
  • 2 mild Hatch chiles, peeled and chopped


Mix crust ingredients with dough hook. Add softened butter until dough looks crumbly. Add Hatch chiles and cilantro and mix. Add water until dough forms ball. If the dough is too dry, just add small amounts of water. If it's too wet, add small amounts of flour. Cover and let rise.  Once dough has doubled in size, punch down and split in two. Roll out into two circles and place on greased pans.  Preheat oven to 350. Mix sauce ingredients together. Taste for seasoning. Put sauce on crust and top with mozzarella, roasted corn, chopped onion, tomato, bell pepper and Hatch chiles. Bake until ready.

Additional Tips

Roast the corn on the cob on your grill while the dough is rising. Once roasted, cut off the cob with a knife.

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