Hatch Chile and Chicken Pizza
Smoky Hatch chiles blend into a creamy ricotta-Alfredo base, topped with tender chicken, juicy tomatoes, and bubbling mozzarella. Finished with parmesan and fresh cilantro, this bold, comforting pizza brings Southwest flavor to the table in every bite.
Recipe - Joshua #133
Hatch Chile and Chicken Pizza
Prep Time45 Minutes
Servings4
Cook Time30 Minutes
Ingredients
3 Hatch chiles
1 cup ricotta cheese
2/3 cup plus 2 Tbs Alfredo sauce, divided
1 cup boneless, skinless chicken breast, cooked and sliced
1 pkg refrigerated pizza dough
1 cup mozzarella cheese, grated
1 Roma tomato, sliced
1/4 cup parmesan cheese, grated
1/4 tsp cracked black pepper
1/4 cup chopped cilantro, for garnish
Directions
- Broil the Hatch chiles for 5 to 10 minutes until blistered and charred, turning as needed. Place in a sealed plastic bag for 20 minutes to steam. Rub the bag to loosen the skins. Peel the chiles. Remove the stems and seeds. Puree two chiles, and slice the third chile.
- Preheat the oven to 425° F. Stir together the pureed chiles, ricotta and 2/3 cup of Alfredo sauce. Toss the chicken in the remaining two tablespoons of Alfredo sauce. Roll out the pizza dough on a baking sheet or pizza pan. Top it evenly with the ricotta mix, mozzarella and chicken tossed in Alfredo sauce. Add the tomato slices, chile slices, parmesan and black pepper. Bake for 20 to 25 minutes until golden and bubbly. Garnish with cilantro.
Nutritional Information
Per Serving (1/4 pizza): Calories: 480, Fat: 24 g (13 g Saturated Fat), Cholesterol: 130 mg, Sodium: 900 mg, Carbohydrates: 37 g, Fiber: 2 g, Protein: 30 g.
45 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Frigo Ricotta Cheese - 32 Ounce
$8.99$0.28/oz
Rao's Homemade Sauce Roasted Alfredo Garlic - 15 Ounce
$7.99$0.53/oz
Brookshire's Boneless Skinless Chicken Breast - Avg 2.39 Lbs
BUY 1 GET 1 FREE
$11.93 avg/ea$4.99/lb
Jus-Rol Pre-Rolled Dough Pizza Crust - 14.1 Ounce
$4.49$0.32/oz
Kraft Mozzarella Shredded Low-Moisture Part-Skim Cheese - 8 Ounce
LIMIT 4
$1.97 was $4.69$0.25/oz
Fresh Tomatoes Roma - Avg 0.25 Lb
$0.25 avg/ea$0.99/lb
Brookshire's Grated Parmesan Cheese Cup - 5 Ounce
$2.99 was $3.99$0.60/oz
Not Available
Cilantro - 1 Each
$0.50
Nutritional Information
Per Serving (1/4 pizza): Calories: 480, Fat: 24 g (13 g Saturated Fat), Cholesterol: 130 mg, Sodium: 900 mg, Carbohydrates: 37 g, Fiber: 2 g, Protein: 30 g.
Directions
- Broil the Hatch chiles for 5 to 10 minutes until blistered and charred, turning as needed. Place in a sealed plastic bag for 20 minutes to steam. Rub the bag to loosen the skins. Peel the chiles. Remove the stems and seeds. Puree two chiles, and slice the third chile.
- Preheat the oven to 425° F. Stir together the pureed chiles, ricotta and 2/3 cup of Alfredo sauce. Toss the chicken in the remaining two tablespoons of Alfredo sauce. Roll out the pizza dough on a baking sheet or pizza pan. Top it evenly with the ricotta mix, mozzarella and chicken tossed in Alfredo sauce. Add the tomato slices, chile slices, parmesan and black pepper. Bake for 20 to 25 minutes until golden and bubbly. Garnish with cilantro.