Green Chile and Chorizo Pizza Recipe with Melty Cheese

Green chile pizza brings the bold, smoky flavors of New Mexico straight to your table. This recipe uses roasted green chiles, Mexican chorizo, fresh mozzarella, and a simple garlic-infused olive oil base so the chile and chorizo shine through.

Ingredients

• 1 ball of pizza dough (Neapolitan-style recommended)
• ¼ cup extra virgin olive oil
• 1 garlic clove
• ⅓ cup fresh mozzarella, torn into small pieces
• ¼ cup roasted green chile (freshly roasted or jarred)
• ¼ cup cooked ground Mexican chorizo
• 2 tablespoons chopped cilantro

Sauce

Instead of a tomato sauce, this pizza uses a garlic-infused olive oil. Red sauce can mute the delicate roasted chile flavor, while garlic oil lets the chiles and chorizo stand out.

1. Pour the olive oil into a small bowl. Using a fine grater, grate one unpeeled garlic clove into the oil and stir to combine. Grating prevents large garlic pieces and distributes the flavor evenly.

Adjust quantities as needed (see recipe card for portions).

Preparation

Follow these steps to keep the pizza from sticking to your peel and to ensure even cooking:

• Bring dough to room temperature — remove it at least one hour before baking.
• Preheat the pizza oven and pizza stone. For Neapolitan-style baking target a stone temperature around 700°F; for New York–style, about 550°F.
• Generously flour your pizza peel. A wooden peel is helpful because it stays cooler longer than metal.

How to Make Green Chile Pizza

1. Lightly coat the pizza peel with flour. On the peel, gently stretch the dough into an 11–13 inch circle. Brush the surface with the garlic olive oil (you may not need all of it).
2. Layer the toppings: start with the mozzarella, then add the roasted green chile, and finish with the cooked chorizo.
3. Test the dough on the peel by sliding it back and forth to make sure it will transfer to the stone. If it sticks, lift one side and sprinkle more flour under the edge, then test the other side.
4. Slide the pizza onto the preheated pizza stone. For Neapolitan-style, rotate the pie with a turning peel every 7–10 seconds so the crust cooks evenly. Bake 60–90 seconds at very high heat, or longer if using a lower temperature. Remove when the crust is blistered and cooked through.
5. Garnish with chopped cilantro. Optionally finish with a light dusting of finishing salt, such as Maldon, then slice and serve.

If you plan to use a kamado grill, adapt cooking times and read guidance for grilled pizza methods appropriate to your grill type.

Tools

• IR thermometer to check the pizza stone temperature
• Wooden pizza peel for assembling and launching the pizza
• Pizza turning peel to rotate the pie while baking

Having the right tools makes a big difference. Keep the peel well floured and the stone at the proper temperature for the best results.

More Pizza Recipes

• Neapolitan Margherita Pizza
• White sauce pizza variations
• Wild mushroom pizza with herbed white sauce
• Spicy meat Neapolitan-style pizza

Tried this recipe? We’d love to see it. Tag your photos or use the hashtag to share your results.

5 from 2 votes

Green Chile Pizza Recipe

By Mary Cressler

A vibrant pizza featuring roasted green chiles, chorizo, and a garlic olive oil base for clear, bright chile flavor.

Prep: 15 mins

Cook: 2 mins

Total: 17 mins

Servings: 1 11 inch pizza

Save Recipe
Pin Recipe
Rate Recipe
Print Recipe

Equipment

• 1 IR Thermometer
• 1 Wooden Pizza Peel

Ingredients

• 1 pizza dough
• ¼ cup extra virgin olive oil
• 1 clove garlic
• ⅓ cup fresh mozzarella cheese, torn into small pieces
• ¼ cup cooked ground Mexican chorizo
• ¼ cup roasted green chile
• 2 tablespoons chopped cilantro

Instructions

• Preheat Oven: Prepare the pizza oven and heat the stone to around 700°F for Neapolitan style or 550°F for NY style.
• Make Garlic Oil: Pour the olive oil into a small bowl and grate one unpeeled garlic clove into it. Stir to combine.
• Make Pizza: Flour the peel and form the dough into an 11–13 inch circle on the peel. Brush with garlic oil, then layer mozzarella, roasted green chile, and chorizo.
• Prep for Baking: Make sure the dough slides easily on the peel. If it sticks, lift an edge and add flour beneath until it moves freely. Slide the pizza onto the stone.
• Bake: For Neapolitan-style baking, rotate the pizza every 7–10 seconds so the crust cooks evenly, and remove after 60–90 seconds when blistered. Garnish with chopped cilantro.

Notes

Preparation:

• Dough should be at room temperature; remove it from the fridge at least one hour before baking.
• Preheat your pizza stone thoroughly for best results.
• Use plenty of flour on the peel; a wooden peel helps keep the dough from sticking.

Finishing: Add a pinch of finishing salt, slice, and serve.

Nutrition

Calories: 1746kcal
|
Carbohydrates: 193 g
|
Protein: 47 g
|
Fat: 89 g

Nutrition information is an estimate and should be used as an approximation.

Additional Info

Author: Mary Cressler

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Course: Entree, Pizza

Cuisine: American, Italian, Pizza

Servings: 1 11 inch pizza

Calories: 1746

Like this recipe? Leave a comment below!

---