Prosciutto and Roasted Hatch Chile Pizza

A unique, award-winning pizza.

servings: 4-6
Prep Time: 20 Min
Chill Time: 2 Hr 0 Min
Cook Time: 30 Min

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  • 1 cup warm water (105-115 degrees)
  • 1/2 tsp dry yeast
  • 2 scant cup unbleached bread flour
  • 4 cloves garlic, crushed
  • 3 tbsp olive oil
  • 1 14 oz can crushed tomatoes
  • 6 basil leaves, torn into pieces
  • 1 1/2 cups fontina cheese, grated
  • 2 oz proscuitto, diced
  • 1 cup roasted Hatch chiles, peeled, seeded and diced
  • Salt and pepper, to taste


For the Dough Place one cup warm water in a bowl that has been rinsed with hot water. Cast the yeast over the water and allow to settle; stir to dissolve. Add the flour in portions to form a smooth, slightly sticky dough. Knead three minutes, using dusting flour as needed. Refrigerate one hour. Form the dough into a ball and place on a counter. Cover with a bowl and allow to rise one hour.

For the Pizza Preheat oven to 425. Heat oil in a medium saucepan over medium heat. Add garlic and saute one minute or until fragrant. Add the crushed tomatoes and simmer over low heat for five minutes or until thick and bubbly. Adjust seasoning with salt and pepper. Stir in basil leaves and allow to cool 10 minutes. Stretch, toss or roll the dough (with generous flour) into a 16-inch pizza pan. Spread the prepared sauce evenly across the surface. Top with fontina cheese, diced prosciutto and green chiles. Bake for about 12 minutes or until bubbling and the crust has browned. Slice and serve immediately.

Additional Tips

The dough can be made the day before, stored in a resealable plastic bag in the refrigerator. The pizza may be baked directly on a baking stone in the oven. To save time, use a prepared pizza crust.

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