This is a tasty pizza with an amazing sauce made with hatch chilies and ricotta, topped with freshly grated cheddar, fresh mozarella balls, onions, peppers, and pineapple. The sweetness of the pineapple is amazing with the chili sauce. I have used canned pineapple chunks in this recipe. Basil adds to the aroma and taste of the pizza.Any toppings of your choice can be used.
In this sauce, the heat of the chili is perfectly balanced with red wine vinegar and ricotta cheese. It is spicy enough but not extremely hot. If you love very spicy food, add a little bit more of the chili. Adjust the hatch chili quantity to find your balance. Adding chopped hatch chilies on one half of the pizza (like in the picture) or on entire pizza is also a great option.
Hatch chilies are amazing in their taste and add a great kick to any dish. They are flame roasted, peeled, and then used. I love to use them in many recipes for the spicy heat they add like in this Fire Roasted Hatch Chili and Corn Soup. It makes awesome dips and sauces too. It is great to raost them and freeze a little to use later. In this recipe, hatch chili contributes to the flavor and shouldn't be replaced.
This recipe makes two 14-in. pizzas. These are thin crust. They can be made into 12-in pizzas too with a little thicker crust, which is as per preference. Halving or doubling the recipe is easy. These are perfect for game day, weekends to enjoy.
October is National Pizza Month. Christie is hosting an event in 'From our Dinner Table' group. We are sharing tasty pizza recipes for this event and this hatch chili ricotta sauce pineapple pizza is my recipe for the event. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Ingredients
Makes 2 14-in Pizzas
For the Hatch Chili Ricotta Sauce
Hatch chili - 1/3 cup, roasted, peeled, and chopped
Ricotta cheese - 1 tbsp
Salt - 1/4 tsp
Red wine vinegar - 1 tbsp
Walnuts - 1/4 cup, toasted
Olive oil - 2 tbsp
Vegan parmesan - 1 tbsp
For Pizza Dough
Allpurpose flour - 3 cups
Salt - 2 tsp
Sugar - 1.5 tbsp
Oil - 3 tbsp
Water - 1 cup plus 2 tbsp
Active dry yeast - 2 tsp
Toppings
Onion - 1 cup, sliced
Bell pepper - 1 cup, sliced
Pineapple - 2/3 cup, canned,
Cheddar cheese - 2 cups, shredded
Mozzarella balls - 18, mini mozzarella
Basil - 2 -3 tbsp, chopped, for garnish
Method
To make the sauce:
Add the Hatch chilies, garlic, toasted walnuts, ricotta, olive oil, red wine vinegar, ricotta cheese, and parmesan and blitz to a smooth consistency.
Transfer to a bowl and set aside.
To make the dough:
Activate the yeast. In another bowl, add the flour and salt. Make a well, add the acivated yeast and two tablespoons olive oil and knead to a smooth dough. Knead till it is elastic may be 3-5 minutes. Apply olive oil on the bowl and on dough, cover, and set aside to prove for an hour.
Once it is doubled in size, punch and knead to a smooth dough. divide into two portions.
Preheat the oven to 450 degrees F. Take one portion of the dough (cover the other to prevent drying), roll in to a 14-in diameter circle. Smear half of the sauce evenly leaving an inch around the border.
Add half the portion of onion, peppers, shredded cheese, and fresh mozarella. Mozarlla chunks can be used as such or torn into pieces. Chop 1/3 cup of pineapple chunks and add as topping.
Bake for 13 minutes. Remove from the oven. Garnish with basil.
Slice and enjoy.
Here are the links for "More Perfect Pizza Recipes" we shared to celebrate National Pizza Month. Thanks, Christie!
- Apple Prosciutto Pizza from Jen Around the World
- Autumn Pizza from Our Good Life
- Broccoli Pizza with Provolone, Mozzarella, and Pecorino Romano from Karen's Kitchen Stories
- Chicago-Style Deep Dish Pizza Recipe from The Fresh Cooky
- Crab Rangoon Pizza from Palatable Pastime
- Filet French Bread Pizza from A Kitchen Hoor's Adventures
- French Bread Mummy Pizzas from Cheese Curd In Paradise
- Hatch Chile Pizza with Bacon and Mozzarella from Hezzi-D's Books and Cooks
- Hatch Chili and Ricotta Sauce Pineapple Pizza from Magical Ingredients
- Pizza Gyoza from That Recipe
- Skillet Pizza Dip from Family Around the Table
- Taco Pizza from Art of Natural Living
- Tortilla Pizza from Fresh April Flours
Inger says
Love the flavor combo on this--who needs meat!
Terri Steffes says
Doesn't this look amazing? I cannot wait to give it a try. My favorite pizza combination!
Lynn April says
I love me a good loaded pizza!
Hezzi-D says
Yum1 I've got a bunch of Hatch in the freezer and can't wait to try this!
Kathleen The Fresh Cooky says
Loving, loving, loving this pizza and it's flavors! On our menu this week!
Karen says
Hatch chilis are so tasty aren't they? Your combination of toppings sounds delicious.
Family Around the Table says
Hatch chilis on pizza is a great idea. Looks amazing!