Roasted Hatch chile pizza with corn and Oaxaca cheese from Pizza Night: Deliciously Doable Recipes for Pizza and Salad (page 62) by Alexandra Stafford

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Melon, cucumber, and mint salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Monterey Jack or mozzarella cheese for Oaxaca cheese.

  • NicoleBrown on August 17, 2024

    Used the corn & hatch peppers I picked up at the farmers market to make this. Really delicious! We had some salsa verde prepped from our garden bounty and added that on top as well. I failed to see the pizza dough required a 6-10 hour rise so I subbed a quicker multi grain one from ATK. I followed the instructions for the hatch peppers, but my husband who use to cook for a living said it actually works better if you don’t cut them in half to roast. So next time I’ll leave them whole & save some prep time.

  • lean1 on May 19, 2024

    made with 1 tablespoon mayo to cut calories and omitted the chili peppers. Loved the flavor combination. Needed a few extra minutes to brown

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