I have to be honest… I don’t believe in bad pizza. It doesn’t exist. Where there is bread and melted cheese, sometimes sausage and olive, sometimes pepperoni and pineapple… there is some dang good pizza.
Frozen, warmed-over, school-lunch, cold from the fridge, so hot all the cheese slides off, any which way… it’s pizza and it’s delicious.
I have high standards when it comes to wine and chocolate chip cookies. Low standards when it comes to pizza and reality television.
Let’s do this.
Party.
Pizza party.
PS. It’s exciting that it’s Hatch Chile Pepper season again. These special peppers from New Mexico are just the right spicy. Last year we made Roasted Tomato and Hatch Chile Salsa. That was juuuust fine.
First let’s talk about pizza dough! It’s easy to make. So so easy!
I used White Whole Wheat flour for this dough although this is a versatile dough that can handle bread flour and all-purpose flour as well.
The dough comes together very easily. Bowl and spoon. No need to knead! The dough can rise at room temperature for about an hour, or can go into the fridge for an all-day slow rise. It’s super versatile. That means, no excuses… sorry.
My smoke detector is questionably close to my gas stovetop and does not at all enjoy when I char things like hatch chiles or corn on the cob. It thinks I’m trying to burn the house down. Where’s the trust!?
I charred these chiles over the open flame of my gas stovetop. This can also be done in a broiler, probably to the relief of my smoke detector.
Once charred on all asides, I allow the peppers to rest and steam up (from the residual heat of charring) in a ziplock type plastic bag. Then the skin can be easily scraped from the peppers.
When chopping the peppers, remove some or none of the seeds. It’s up to you. These peppers are pretty spicy. Medium spice. High-medium.
I divided the dough into quarters, creating four smallish pizzas. Four small or two large. Choose your own adventure.
Pizza sauce.
More is more.
Our charred and mostly peeled chili peppers meet up with salty pepperoni and super fresh pineapple.
Sweet, savory, and spicy. There are no accidents.
This crust, extra cheese, fruit and spicy peppers. It’s pizza. There is nothing you can do wrong. Nothing at all.
PrintPepperoni Pineapple and Hatch Chile Pizza
Ingredients
- For the Crust
- 3 3/4 cups white whole wheat flour (all-purpose and bread flour are also great!)
- 2 1/2 teaspoons active dry yeast
- 3/4 teaspoon salt
- 3/4 teaspoon granulated sugar
- 1 1/2 cup warm water
- 2 tablespoons olive oil, plus lots more for the pan
For the Pizza
- 1 1/2 cups pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 3 hatch chilis, roasted, peeled, and coarsely chopped
- pepperoni slices
- sliced fresh pineapple
- red pepper flakes, for topping
Instructions
- In a medium bowl, whisk together flour, yeast, salt, and sugar. Add warm water and olive oil all at once. Using a wooden spoon, work the mixture together until fully incorporated. If necessary ditch the spoon and work the mixture together with your hands. The dough will be slightly shaggy.
- Cover the dough with plastic wrap and a clean kitchen towel. Let rise at room temperature for 2 hours or covered in the refrigerator for 8 hours.
- After resting, dump the dough out onto a lightly floured work surface. Divide in quarters or half. If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer. Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.
- Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil. Place the rounded dough on the pan and stretch and press the dough out into thin circles. If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again. The dough should be very thin. If the dough tears, don’t worry, just press it back together.
- I used two rimmed baking sheets to make four small pizzas. Top pizzas with as much sauce, cheese, and toppings as you’d like.
- Place a rack in the upper third of the oven and preheat oven to 450degrees F.
- Bake for 15 to 20 minutes until the edges are charred and bubbling. Remove from the oven. Allow to cool for a few moments then slice and top with crushed red pepper flakes.
- Serve immediately.
xoxobellablog
Mouthwatering!
xoxoBella | http://xoxobella.com
Shawn @ I Wash You Dry
Love those smoke detectors though. Bless their little hearts. I’m going to need some of those peppers, I LOVE spicy food!
cakesupplies6
I always like pizza with some spice, I never try chilli pizza your recipe is sound amazing
Amanda
I love the mixture of sweet and spicy on pizza. This has my stomach growling! Sounds delicious.
Kayla
As a New Mexican, this pleases me so much. Green chili ftw!
DessertForTwo
First: YUM. Second: you’re awesome. Third: My fire alarm is a judgmental vegetarian. Anytime I make meat, it goes off. I sneak the steaks into the fridge out of its line of sight. I try to trick it by turning the hood fan on before I even start cooking. But it knows. It always knows.
Emily
I make the same pizza – I call mine sweet meat with heat!
Abigail
You are killing it this week! I’m imagining a party where I serve all your recipes from this week. It might be the kind of party where I’m okay if no one else shows up, because then I get allllll the food.
Pedantic Foodie
You’re speaking my love language here. Gosh, this looks so good. I’m kind of obsessed with the combination of chilis and pinaeapple! I think this needs to go on my weekend to-eat list ;)
cateinthekitchen
I don’t get it when people say they hate pineapple on pizza! I feel like I can out myself now I’ve seen this..
mia
The correct spelling is chile. Chili is something completely different.
Thank you,
New Mexico
joythebaker
Thank you for clarifying that. I’ll be sure to check that out.
Stacy
Your opening reminds me of something my dad likes to say–‘the worst pizza I’ve ever had was still pretty good’. Yours looks delicious, per usual.
Theresa M.
Ummmm, yes please! And I’ll take one to go! These look awesome! Think I could bake them on a stone instead of the sheet pans slathered in oil? Not that there’s anything wrong with the oil slathered pan, just looking for less washing of dishes and my pizza stone already lives in the oven so it would be there and see the pizzas on a sheet pan and get jealous.
joythebaker
Yes, you can use a pizza stone instead of a sheet pan. Just don’t slather the stone in oil. Enjoy!
Cady | wildheartoflife.com
Yuuuuuuum! What would you say to trying refined spelt flour?
The progress pics remind me of the sleepover pizza-making parties of my youth. Ah, pizza memories.
Rena
Yes, let’s have a pizza party :) Thank you for the recipe, it’s a little bit different to my usual recipe for pizza and therefore I will try it!
xx from Bavaria/Germany, Rena http://www.dressedwithsoul.com