Easy Chile Relleno Pizza (Print Version)
# Ingredients:
01 -
1–2 teaspoons olive oil
02 -
450 grams pizza dough
03 -
2 large eggs
04 -
60 millilitres salsa verde
05 -
1 roasted Hatch chile pepper or alternative chile pepper
06 -
225 grams Oaxaca string cheese or 2 cups shredded cheese of choice
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 230°C. Place a pizza stone inside if available. Alternatively, preheat grill to maximum heat with grill stone if using.
02 -
On a lightly oiled sheet of parchment paper, stretch the pizza dough into desired shape and brush surface with olive oil, forming a raised rim at the edge.
03 -
In a small bowl, whisk eggs and salsa verde until fully combined. Set aside.
04 -
Finely chop the roasted chile pepper. If using Oaxaca cheese, tear into strips; otherwise, ensure cheese is shredded.
05 -
Spread the egg and salsa verde mixture over the prepared dough to the edges. Distribute chopped chile pepper and cheese evenly on top. Season generously with salt and freshly ground black pepper.
06 -
Transfer pizza on parchment paper to the oven or grill. Bake for 5–8 minutes until starting to set. Remove parchment, then bake directly on stone for an additional 3–5 minutes until cheese is golden and bubbling.
07 -
Place baked pizza on a wire rack for 3–5 minutes. Slice and serve immediately.
# Notes:
01 -
Allow the pizza to cool briefly after baking to ensure a crisp base and cleaner slices.