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This pizza has a white sauce made with smokey Hatch Chiles and Parmesan cheese and then is topped off with balls of mozzarella, roasted Hatch Chiles, and crispy bacon for an out of this world pizza!

Have you ever had Hatch Chiles? About ten years ago my husband and I stopped and got a pizza that had Hatch chiles on it. It was the first time we had ever had them and we were sold after the first bite.

I bought a bag of chiles that year and used them in a few different recipes. The next year when I went back to look I couldn’t find them anywhere! In the last 10 years I’ve only seen them one other time in my supermarket.

So when Melissa’s Produce offered to send me some I was over the moon excited! I knew that the first thing I wanted to make was a white Hatch Chile Pizza.

Ingredients:

pizza dough
butter
onion
Hatch Chiles
garlic cloves
flour
milk
parmesan cheese
salt and pepper
fresh mozzarella balls
bacon

To make the pizza sauce melt the butter in a medium saucepan over medium heat.
Add in the onion, Hatch Chiles, and garlic cloves and cook for 2-3 minutes.
Whisk in the flour.
Slowly add the milk in, whisking constantly, until combined.
Stir in the Parmesan cheese, salt, and pepper. Remove from heat.
Preheat the oven to 425 degrees. Press the pizza dough into a pizza pan.
Bake the pizza crust for 10 minutes then remove from oven.
Spread the sauce over top of the pizza. Top with crumbled bacon and chopped roasted Hatch Chiles. Finish by putting balls of fresh mozzarella all over the pizza.
Bake for 10 minutes or until the crust is crisp and the cheese is melted.
Remove from oven and cut into 10 pieces.

Now the important thing to do is roast the Hatch Chiles before you make this pizza. In order to do that you can put a little oil on them and pop them under the broiler for 5-6 minutes per side. Let them cool then peel off the skins and chop them up.

When making this pizza I was channeling a pizza we had at Wegman’s about 5 years ago that was amazing! It had a white sauce topped with bacon, blue cheese, and Hatch Chiles. I’m not a huge blue cheese fan so I omitted that but then I made a Hatch white sauce.

I also made my own pizza dough because there’s nothing like homemade dough. While I have quite a few awesome pizza dough recipes this one doesn’t require rising time so it was perfect for this pizza. (See recipe below)

Can I use a pre-made pizza crust?

Yes you can! Just follow the cooking directions on the package since my time above includes time for cooking actual pizza dough.

Do I have to make the white sauce?

No you don’t have to but if you are making a Hatch Chile pizza you might as well go all the way. This sauce is amazing and I’m so glad I made it. If you want to make a quick “cheat” recipe you can heat up some jarred alfredo sauce and add in the roasted Hatch Chiles then use that sauce.

Can I use pre-roasted Hatch Chiles?

Of course! If I could have bought them pre-roasted I would have as it’s a bit of a pain to peel and chop them. It’s a process so I try to make a big batch at once and then freeze them all for later. But if buying already roasted ones is an option please do it!

I can’t get Hatch Chiles, is there a subsitute?

Not really. Hatch Chiles are so unique that anything you substitute won’t give you the same flavor experience. You could use just regular green chiles and it will give you a similar flavor but it won’t be nearly as good as the real thing.

Why do people go crazy for Hatch Chiles?

Hatch chile is a unique pepper that is only grown in the Hatch Valley of New Mexico. The nutrient-rich soil that makes the most fantastic chile. The regular season for Hatch chile is the first of August through the end of September. The only have a season of 6-8 weeks so you have to get them when they are harvested because this is the ONLY time of year you can do so! The smokey and spicy combination cannot be beat.

I was so excited for this pizza while it was cooking. I was afraid it wasn’t go to be as good as the one I remember and I really wanted it to be. So when it came out the oven looking gooey and delicious I couldn’t wait to try it.

The first bite was pure bliss. The sauce is rich and creamy with a smokey heat to it. The bacon is salty and adds a nice crunch while the Hatch Chiles on top give the pizza a nice heat on the finish.

This pizza was totally amazing and my husband and I devoured it. I will definitely be making this again soon since I have several frozen bags of Hatch Chiles in the freezer.

Pizza Dough Recipes:

If you’ve tried my Hatch Chile Pizza with Bacon and Mozzarella or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: