Hatch season has come and gone again this year. I feel like I made pretty good use of all the hatch chiles I picked up, plus I stocked up on hatch chicken sausage and chicken breasts from Central Market while they were on sale just in case.
Perhaps one of my favorite hatch chile creations though is this premade bean dip.
Oh my word is it ever good. And lucky for me I can buy it anytime I want. No waiting for the little chiles to come into season. Never have I loved a bean dip so much; it is almost embarrassing. I’m forcing it on everyone who comes into my house and even used it as the base for the chipotle hatch chicken pizza we’ve been eating all week.
This pizza is not for the faint of heart. It is full of flavor, but also full of heat.
Let me reiterate that, it burns. I like to think I have a pretty high “heat” tolerance, but there was something about the combination of the hatch chile and the smoky chipotles in this pizza that really did me in.
Seriously. I could only eat one piece a night. That is why we have had leftovers for three days. Wes is brave and is able to eat two. He is better with pepper heat than me.
Regardless, it is totally worth the burn. The creamy avocado helps tone it down a bit. I recommend adding lots of avocado.
Keeping a glass of water nearby is also smart. Or five.
Toss a few thin tortilla chips on at the end of baking and it is mexican pizza perfection.
I pick up the pre-made frozen pizza dough from
Newflower, Sunflower, Sprouts. So many name changes, still the same great premade pizza dough. However I am anxiously waiting for our Trader Joes to open up because I hear they’ve got pretty good pizza dough. Of course you can also make your own. I just happened to be a bit lazy the night I made this.
Don’t go running away from this pizza if you aren’t a fan of heat. You can definitely tone it down. I used about half a can of chipotle in adobo sauce on mine, but you can opt to use just one or two chipotles. Then, use a really mild salsa instead of medium or hot. It really will tone down the heat without sacrificing too much of the flavor. And the flavor is definitely delicious. It is such a unique pizza.
- 1 batch pizza dough
- ¾ cup Hatch Chile Bean Dip
- ½ cup Medium Salsa
- ½ can (7 ounce can) Chipotles in Adobo sauce
- 2 links hatch chicken sausage, pre-cooked, chopped
- 2 roma tomatoes, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ white onion, chopped
- ¾ cup Cotija cheese, crumbled
- Avocado for garnish
- Tortilla chips for garnish
- Cilantro for garnish
- Preheat oven to 450 degrees. Place pizza stone in oven.
- Roll out pizza dough on floured surface. Spread bean dip, salsa, and chipotles over the top of the pizza dough, leaving about ½ inch uncovered on the outside of the circle to be the crust.
- Sprinkle tomatoes, bell peppers, onion, and chicken all over the pizza. Top with cheese.
- Remove pizza stone from the oven. Place pizza on top of stone. Put back in oven and bake for 10 minutes or until dough is crusty and brown.
- Garnish with avocado, cilantro, and tortilla chips.