Down the Hatch
Feel the delicious heat of Hatch and Calabrian chiles in this amazing pizza recipe from Lee Hunzinger of Cane Rosso in Dallas, Texas.
300 g. dough ball
2 oz. Hatch chiles, roasted and peeled
2 oz. Calabrian chiles
6 oz. pancetta, diced
4 oz. cremini mushrooms
8 oz. fresh mozzarella
4 oz. ricotta cheese
6 basil leaves, torn into pieces
Pinch of oregano
Extra-virgin olive oil
Pinch of grated Parmesan cheese
Stretch out pizza dough to 14”. Place basil leaf pieces in a circle toward the center of the pizza. Lay down fresh mozzarella in small dollops. Using a teaspoon, place the ricotta cheese on the pizza and spread evenly. Add Hatch chiles, Calabrian chiles, cremini mushrooms and pancetta. Spread all toppings evenly, leaving roughly 1” at the end of the crust around the pizza. Sprinkle the pie with oregano and bake. In a 900°F wood-burning oven, the pie bakes in roughly 90 seconds. When the pizza is done, drizzle with extra-virgin olive oil and Parmesan cheese.