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Hatch Pepper-Pepperoni Pizza
Recipe by Chef Tom Fraker


1 Store Bought Pizza Crust or 1 Recipe for Crust Below
1/2 cup Your Favorite Marinara Sauce
2 Melissa’s New Mexico Hatch Peppers, roasted; peeled & seeded; chopped
20 slices Pepperoni
3/4 cup Shredded Sharp Cheddar Cheese
3/4 cup Shredded Mozzarella Cheese
1/2 teaspoon Melissa’s Green Hatch Chile Powder
1/2 teaspoon Fresh Oregano, chopped
1/2 teaspoon Fresh Basil, chopped

Preheat the oven to 500ºF. Place a pizza stone in the oven while It preheats.

Spread the marinara over the pizza dough. Sprinkle the Hatch Chile and the rest of the ingredients over the pizza and place into the oven. Bake until the pizza is slightly charred all over, rotating it every few minutes so it cooks evenly. Cut and served. Makes about 4-6 servings.

Pizza Dough Recipe
2 - 2 1/2 cups Bread Flour
2 1/4 teaspoons Instant Yeast
1 1/2 teaspoons Granulated Sugar
3 cloves Melissa’s Peeled Garlic, minced
1 teaspoon Dried Oregano
2 tablespoons Extra Virgin Olive Oil
3/4 cup Warm Water
1 teaspoon Kosher Salt

In a standing mixer, Add 1 cup of the flour and the next 6 ingredients and mix. Add the salt and more flour, as needed, until the dough Is only slightly sticky.