There is nothing quite like the smell of fresh pizza dough and roasting chilies to ring in the New Year. For years, we have been adding Hatch chile to our pasta sauces at home, and we finally perfected two brand new recipes to share with you: Papa’s Pasta Sauce and Mama’s Marinara. While Papa’s is chunky and bold, Mama’s Marinara is a smooth, pureed sauce featuring red and green roasted chiles, fire-roasted tomatoes, and a touch of sangria wine. Randy recently took a jar of Mama’s out to the pizza oven to show just how versatile this sauce can be. Whether you are following a recipe from The Fresh Chile Cookin’ Cookbook or experimenting with our new sauces, this pizza is a guaranteed hit!
Ingredients
- 1 jar Mama’s Marinara Sauce
- 1 ball of your favorite pizza dough
- Fresh mozzarella cheese, torn into pieces
- Grated Parmesan, Asiago, and Romano cheese blend
- Fresh mushrooms, sliced
- White onion, thinly sliced
- All-purpose flour and cornmeal (for rolling and sliding the dough)
Instructions
- Preheat your pizza oven to approximately 700°F. If you are using a standard home oven, preheat it to its highest setting (usually 500°F) with a pizza stone inside.
- Prepare your toppings by slicing the mushrooms and onions.
- On a lightly floured surface, roll out your pizza dough. Randy likes to use a little cornmeal on the pizza peel to make sure the dough slides easily.
- Spread a generous layer of Mama’s Marinara over the dough, taking it almost all the way to the edges. No need to add water. The sauce is perfectly pureed for pizza!
- Distribute the torn fresh mozzarella pieces evenly across the sauce.
- Add the sliced mushrooms and onions. Since the Hatch chile is already in the sauce, you get that classic New Mexico flavor in every bite.
- Top with a sprinkle of the Parmesan, Asiago, and Romano blend for a bold, salty finish.
- Slide the pizza into the oven. In a hot pizza oven, cook for about 30 seconds, then rotate. Continue cooking and rotating every 20 seconds until the crust is charred and the cheese is bubbling and browned.
- Remove from the oven, let it cool for a moment, and enjoy.
This pizza is a wonderful way to showcase the sweetness of the sangria wine and the smoky heat of the Hatch chile found in our new sauce. It is simple, delicious, and brings a little bit of the 575 area code right into your kitchen. Happy New Year and happy cooking!
Shop Papa's Pasta Sauce Shop Mama's Marinara Sauce
About The Fresh Chile Cookin’ Cookbook
The Fresh Chile Cookin’ Cookbook features recipes shared by our amazing community of Hatch Chile fans. Join the Fresh Chile Cookin’ Facebook group to submit your own recipe and be featured in the next edition!