Sun-Dried Chile Pizza
PIZZA DOUGH (yields 6-8 dough balls):
6 c A.P. flour
2 1/2 c warm water
1/4 c olive oil
3 1/2 tsp sugar
2 1/4 tsp kosher salt
6 1/2 tsp dry yeast
Combine water, yeast, sugar, and salt.. add olive oil mix well. Add flour and kneed by hand for 4-5 minutes. Divide into balls and refrigerate or freeze until use.
TOPPINGS (yields 2 each 12inch pizzas):
1/2 # Conecuh smoked sausage
1/2 C smoked bacon ( cooked and chopped)
1/2 # grilled or smoked Chicken Breast
1 c diced Fresh Chile Co. Pure Green Chile
Salt (to taste)
Black Pepper (to taste)
1 cup FCC Sun-Dried Chile or Fresh Red Chile
2 cups fresh mozzarella sliced thin. ( smoked if available)
1 c shredded smoked Pepper Jack Cheese
Shape individual pizza doughs into 12-inch rounds (2)
Cook bacon in a sauté pan, remove when crisp. Grill and slice smoked sausage into thin rings—grill or smoke the boneless skinless chicken breast and dice.
Spread sauce (Sun-Dried or Fresh Red Chile) on dough rounds. Divide half of Each ingredient and spread evenly onto both pizza doughs. Now add the cheeses evenly on doughs.
Bake on a pizza stone at 500° either in the oven, Big Breen Egg, or Pellet Smoker. Enjoy!!!
Recipe by Scott Daniels from Fresh Chile Cookin'! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!