Servings: 3 people
Equipment
Ingredients
Dough:
- 1 ball of pizza dough about 250g, homemade or store-bought
- Flour for dusting
Sauce:
- ½ cup roasted Hatch chiles peeled and chopped
- 2 tbsp olive oil
- 1 garlic clove minced
- 1 tsp ground cumin
- Salt and pepper to taste
Toppings:
- 1 ½ cups shredded Oaxaca cheese or substitute with mozzarella if unavailable
- ¼ cup caramelized onions
- 1 tbsp fresh cilantro chopped (optional garnish)
- 1 lime wedge for serving
Instructions
Preparation:
Prepare the Hatch Chile Sauce:
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Stir in chopped roasted Hatch chiles and cumin, cooking for 3–4 minutes to meld flavors. Season with salt and pepper, then remove from heat and let cool slightly.
Caramelize Onions:
- In the same skillet, cook thinly sliced onions over low heat with a little olive oil, stirring occasionally until golden and soft, about 10–12 minutes. Set aside.
Notes
- Roasting Hatch Chiles: If fresh Hatch chiles aren’t available, canned or jarred roasted chiles work well.
- Cheese Substitute: Oaxaca cheese has a unique stringy texture and mild flavor. If unavailable, mozzarella with a touch of mild cheddar can be a good alternative.
- Spice Level: Adjust the amount of Hatch chile to control heat. For milder flavor, remove seeds before chopping.
- Make It Vegan: Substitute cheese with your favorite plant-based cheese and use olive oil instead of butter for caramelizing onions.
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