Smoky New Mexico Hatch Chile Grilled Pizza Recipe

Introduction

There is a distinct, intoxicating aroma that drifts through the air in the Southwest during late summer: the scent of roasting Hatch green chiles. This New Mexico Hatch Chile Grilled Pizza recipe captures that very essence, bringing the rustic, earthy heat of the desert straight to your backyard. Unlike baking in a conventional oven, cooking this pizza on an Arteflame grill imparts a spectacular wood-fired flavor that perfectly complements the smoky notes of the chiles. The high heat of the cooktop creates a crust that is crispy on the outside yet chewy on the inside, achieving that artisanal pizzeria texture in minutes.

Whether you are a spice aficionado or just looking to elevate your outdoor cooking game, this recipe strikes the perfect balance between heat, savory cheese, and salty pepperoni. It is a celebration of bold flavors and the joy of open-fire cooking. Get ready to experience a slice of New Mexico that is smoky, spicy, and undeniably delicious, serving as the perfect centerpiece for your next outdoor gathering.

Ingredients

• 1 lb Pizza dough (store-bought or homemade), room temperature
• 1/2 cup Pizza sauce or Marinara
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Cheddar cheese, shredded (for that sharp bite)
• 1/2 cup Roasted Hatch Green Chiles, chopped (peeled and seeded)
• 20 slices Pepperoni
• 2 tbsp Olive oil (for coating the dough)
• 1 tbsp Cornmeal or flour (for dusting)
• 1 tsp Garlic powder or seasoning salt
• Fresh cilantro (optional garnish)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a fire in the center using charcoal or wood. Allow it to burn down until the center grate is extremely hot (over 500°F) and the flat cooktop griddle is hot (around 400°F+).
2. Scrape the cooktop clean to ensure a smooth surface for the dough.
3. If your Hatch chiles are raw, roast them on the center grate until blistered, then peel and chop. If using pre-roasted, skip this mini-step.

Step 2: Prepare the Dough

1. Roll out or hand-stretch your pizza dough on a surface dusted with cornmeal or flour to prevent sticking. Aim for a thickness of about 1/4 inch.
2. Lightly brush one side of the dough with olive oil. This prevents sticking and helps create a golden, fried-like texture on the crust.
3. Have all your toppings organized and within arm's reach of the grill; grilling pizza happens very fast!

Step 3: The First Sear

1. Place the dough, oiled side down, directly onto the flat steel cooktop.
2. Grill for approximately 2-3 minutes. You will see the dough start to bubble and puff up.
3. Lift the edge to check for a nice golden-brown char. Once the bottom is crisp, brush the top (uncooked side) with a little oil.

Step 4: Flip and Top

1. Flip the dough over using a long spatula. Now the grilled side is facing up.
2. Immediately spread a thin layer of pizza sauce over the crust.
3. Sprinkle the mozzarella and cheddar cheese blend evenly.
4. Add the pepperoni slices and the chopped roasted Hatch green chiles.
5. Season with a pinch of garlic powder.

Step 5: Melt and Finish

1. Continue grilling for another 3-4 minutes. Rotate the pizza occasionally to ensure the crust cooks evenly without burning in one spot.
2. If you need the cheese to melt faster, you can slide the pizza closer to the center fire or briefly cover it with a basting dome.
3. Once the cheese is bubbling and the bottom is charred to perfection, remove from the grill. Garnish with fresh cilantro, slice, and serve immediately.

Tips

The secret to a successful grilled pizza is temperature management and preparation. Because the Arteflame cooktop is incredibly efficient, your dough will cook much faster than it would in a home oven. Always ensure your dough is at room temperature before stretching; cold dough tends to snap back and is difficult to work with. Furthermore, practice "mise en place"—a French culinary term for having everything in its place. Once that dough hits the hot steel, you have a limited window to add your sauce and toppings before the bottom burns. Do not overload the pizza with toppings; too many heavy ingredients can make the center soggy and difficult to move.

For an extra crispy crust, use a generous amount of cornmeal on your peel or prep board. If you enjoy a smokier flavor, try adding a small chunk of hickory or mesquite wood to the fire right before you put the pizza on. This engages with the cheese and the chiles to deepen that wood-fired profile that defines this New Mexico-style dish.

Variations

While the classic pepperoni and Hatch chile combo is a winner, the versatility of the Arteflame allows for endless creativity. You can easily adapt this recipe to suit different dietary preferences or flavor palettes without losing that signature Southwest flair. Here are a few popular variations to try during your next cookout:

• Green Chile Cheeseburger Pizza: Swap pepperoni for crumbled ground beef and use a cheddar-jack cheese blend.
• New Mexico Christmas Style: Use half red chile sauce and half green chiles for the ultimate local experience.
• Chicken Alfredo Hatch: Replace red sauce with white alfredo sauce and top with grilled chicken strips and green chiles.
• The Breakfast Hatch: Crack two eggs on top of the cheese and chiles during the final cook stage for a runny-yolk breakfast pizza.
• Vegetarian Southwest: Omit the meat and add roasted corn, black beans, and red onions.

Best pairings

To balance the heat of the Hatch green chiles and the richness of the melted cheese, you need beverages and sides that offer a refreshing contrast. An ice-cold Mexican lager with a lime wedge is the traditional choice, cutting through the spice and cleansing the palate. Alternatively, a citrus-forward IPA highlights the floral notes of the roasted peppers. If you prefer cocktails, a classic Margarita on the rocks or a Ranch Water (tequila, lime, and sparkling water) pairs beautifully with the salty, savory elements of the pizza.

For side dishes, keep it light and fresh. A crisp arugula salad dressed with a lemon vinaigrette helps cut the heaviness of the dough and cheese. Grilled corn on the cob (Elote), seasoned with lime, chili powder, and cotija cheese, acts as a thematic bridge, keeping the Southwest vibe alive while utilizing the heat of your grill while the pizza rests.

Conclusion

Grilling a New Mexico Hatch Chile Pizza on the Arteflame is more than just making dinner; it is an immersion into the culinary soul of the Southwest. The combination of the blistering heat from the grill, the crunch of the dough, and the distinctive spice of the green chiles creates a meal that is both comforting and exciting. It transforms a standard pizza night into a gourmet outdoor event that family and friends will rave about.

We hope this recipe inspires you to experiment with regional flavors and utilize your grill to its full potential. The beauty of this dish lies in its simplicity and the quality of the ingredients. So, grab some fresh dough, source the best chiles you can find, and fire up the grill. Once you taste the difference that wood-fired cooking makes, you may never go back to oven-baked pizza again.