New Mexico Bar Pizza
Hatch green chile makes this delicious homemade pizza distinctly New Mexican. But it also has sweet Italian sausage, red onion, and a fresh tomato based sauce. Drizzle some hot honey on the crust at the end, and this pizza is to die for!
Crust Ingredients
Pizza Sauce Ingredients
Pizza Toppings
Pizza Crust Instructions
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To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients in a large bowl and mix and knead — by hand, or stand mixer— to form a smooth, elastic dough. Place the dough in a large (at least 5-quart) bowl, cover the bowl with plastic wrap, and place in the refrigerator for at least 4 hours or up to 24 hours. To assemble and bake the pizza: Position a rack in the bottom third of the oven and preheat the oven to 500°F. Add the 2 tablespoons of olive oil to an 18” x 13” baking sheet and spread it around to coat the pan. Note: It’s best to use a dark pan for this recipe to achieve pizza with a crispy bottom and edges. Lighter pans will result in a softer crust. Turn the dough out into the pan, gently deflating it as you stretch it to the edges and corners ( make sure you leave a slight overhanging crust, like a pie) If the dough starts to shrink back, cover it with lightly greased plastic wrap, and let it rest for 15 minutes before resuming the stretching. Cover the dough and allow it to rest for 30 minutes until it has puffed slightly.
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Pizza Instructions
In a medium bowl mix tomatoes, olive oil , salt, sugar and basil with hands, crushing the tomatoes to a rough but semi smooth pulp until all is mixed. Top the crust with sauce, covering all corners, then cover with mozzarella/ provolone cheese mixture and sausage, green chile and onion Brush the outlying edges of the crust with olive oil and then sprinkle it with sesame seeds Bake the pizza in the bottom third of the oven for 12 to 15 minutes, until the cheese is bubbly and the crust is golden. Remove the pizza from the oven and allow to cool for 5 to 10 minutes before serving, and then cover the edge crust with hot honey.
