Chile Relleno Pizza
This vegetarian pizza echoes the flavors of a cheese-stuffed, batter-dipped, roasted chile pepper. I just skipped the frying aspect, and tossed it on a pizza crust instead.
I'm sharing this recipe now, not during the chile pepper season, because peppers are another vegetable that is easy to roast when ripe and freeze for later. While I take the easy way out and walk a dog down to the local grocery store to pick up a quart of freshly roasted Hatch chiles, when your pepper plants are laden, or your farmer's pepper crop fills up your share box, or the farmer's market is bursting with peppers . . . put some up for later use. I like to lay roasted peppers on a tray in the freezer until firm, then transfer them to zip top of vacuum-sealed bags. I use them up well before the year is out. No roasted peppers in your freezer? Pick up a can of roasted green chiles at the grocery store, make this pizza, and roast & freeze some peppers next time they are in season.
When we took our Epic Family Road Trip last summer, we ate terrific Tex-Mex food featuring Hatch chiles from New Mexico in, of all places, Cody Wyoming. The restaurant was (and this is not a restaurant review post, it's just a 'hey if you're in the 'hood and hungry, check this place out' comment) Zapata's.
Shoot, if I can get freshly roasted Hatch chiles in Ohio each August, and get enough to make salsa verde (using locally-sourced tomatillos and onions) as well as freeze a bunch of roasted chiles for later use, why wouldn't Hatch chiles make it up to Wyoming?After a long, hot day seeing some of the sights of Yellowstone National Park we arrived, sunburned, sweaty and dehydrated, just happy to sit down out of the sun and guzzle that first pitcher of water while munching on chips and salsa. My spouse and I kept up our vacation tradition of ordering 2 different entrees and splitting them so we could try more things. One of us ordered the Chile Relleno.
That chile relleno was so memorable--gooey cheese oozing out of the chile pepper, all wrapped up in an omelette with salsa verde and more cheese. The spicy tang of salsa verde was such a nice contrast to the creamy cheese. I was hooked. I've since made an Easy Chile Relleno Dip, eaten the dish and multiple restaurants here in Ohio, and now it's time for a pizza.
For more recipes using Hatch chiles or any similar chile pepper, please see my Hatch Chile Recipe Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating seasonally from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store. For more pizza options, broken up into Vegetarian, Meat Toppings, and Savory Pizzas with Fruit, please see my Visual Pizza Recipe Index.
Chile Relleno Pizza
- olive oil (couple Tablespoons max)
- 1 pound pizza crust of your choice (see options here)
- 2 eggs
- ¼ cup salsa verde
- 1 roasted Hatch chile pepper (or the chile pepper of your choice)
- ½ pound Oaxaca string cheese (you'll have some left over for snacking)
- a generous pinch of salt and several grinds of pepper
- Preheat oven to 450 degrees Fahrenheit. If you've got a pizza stone, let it live in the oven and preheat it too. If you don't, but you find yourself making pizza often, invest in one and it will pay for itself in the found money from not ordering in pizza all the time. Here's an Amazon affiliate link to a pizza stone similar to mine.
- On an oiled piece of parchment paper, stretch out the crust into the shape it's feeling today, and brush it lightly with olive oil. It's better if you can encourage a rim around the edge.
- In a small bowl, whisk together eggs and salsa verde. Set aside.
- Chop the chile pepper into small pieces. Set aside.
- Tear the cheese into strings, as shown. Set aside.
- To assemble, pour the egg mixture on the pizza dough, spreading to cover the edges.
- Scatter chile peppers and cheese on top.
- Finish with a generous pinch of salt and several grinds of pepper.
- Bake for 5 to 8 minutes on the parchment paper, then shimmy the pizza off the paper and bake directly on the stone for another 3 to 5 minutes until the cheese is browned and bubbly.
- Cool on a wire rack for 3-5 minutes, then slice (Amazon affiliate link to my pizza slicer) and serve.
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