The Magical Ingredients for a Wholesome Life From the Heart of my Home: Hatch Chili and Ricotta Sauce Pineapple Pizza

This is a tasty pizza with an amazing sauce made with hatch chilies and ricotta, topped with freshly grated cheddar, fresh mozarella balls, onions, peppers, and pineapple. The sweetness of the pineapple is amazing with the chili sauce. I have used canned pineapple chunks in this recipe. Basil adds to the aroma and taste of the pizza.Any toppings of your choice can be used.

In this sauce, the heat of the chili is perfectly balanced with red wine vinegar and ricotta cheese. It is spicy enough but not extremely hot. If you love very spicy food, add a little bit more of the chili. Adjust the hatch chili quantity to find your balance. Adding chopped hatch chilies on one half of the pizza (like in the picture) or on entire pizza is also a great option.

Hatch chilies are amazing in their taste and add a great kick to any dish. They are flame roasted, peeled, and then used. I love to use them in many recipes for the spicy heat they add like in this Fire Roasted Hatch Chili and Corn Soup. It makes awesome dips and sauces too. It is great to raost them and freeze a little to use later. In this recipe, hatch chili contributes to the flavor and shouldn't be replaced.

This recipe makes two 14-in. pizzas. These are thin crust. They can be made into 12-in pizzas too with a little thicker crust, which is as per preference. Halving or doubling the recipe is easy. These are perfect for game day, weekends to enjoy.

October is National Pizza Month. Christie is hosting an event in 'From our Dinner Table' group. We are sharing tasty pizza recipes for this event and this hatch chili ricotta sauce pineapple pizza is my recipe for the event. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Ingredients

Makes 2 14-in Pizzas

For the Hatch Chili Ricotta Sauce

Hatch chili - 1/3 cup, roasted, peeled, and chopped

Ricotta cheese - 1 tbsp

Salt - 1/4 tsp

Red wine vinegar - 1 tbsp

Walnuts - 1/4 cup, toasted

Olive oil - 2 tbsp

Vegan parmesan - 1 tbsp

For Pizza Dough

Allpurpose flour - 3 cups

Salt - 2 tsp

Sugar - 1.5 tbsp

Oil - 3 tbsp

Water - 1 cup plus 2 tbsp

Active dry yeast - 2 tsp

Toppings

Onion - 1 cup, sliced

Bell pepper - 1 cup, sliced

Pineapple - 2/3 cup, canned,

Cheddar cheese - 2 cups, shredded

Mozzarella balls - 18, mini mozzarella

Basil - 2 -3 tbsp, chopped, for garnish

Method

To make the sauce:

Add the Hatch chilies, garlic, toasted walnuts, ricotta, olive oil, red wine vinegar, ricotta cheese, and parmesan and blitz to a smooth consistency.

Transfer to a bowl and set aside.

To make the dough:

Activate the yeast. In another bowl, add the flour and salt. Make a well, add the acivated yeast and two tablespoons olive oil and knead to a smooth dough. Knead till it is elastic may be 3-5 minutes. Apply olive oil on the bowl and on dough, cover, and set aside to prove for an hour.

Once it is doubled in size, punch and knead to a smooth dough. divide into two portions.

Preheat the oven to 450 degrees F. Take one portion of the dough (cover the other to prevent drying), roll in to a 14-in diameter circle. Smear half of the sauce evenly leaving an inch around the border.

Add half the portion of onion, peppers, shredded cheese, and fresh mozarella. Mozarlla chunks can be used as such or torn into pieces. Chop 1/3 cup of pineapple chunks and add as topping.