Hatch Chile Cheeseburger Pizza Recipe
YIELD
4 servings
TIME
Cook: 30 min
INGREDIENTS
-
For beef:
- 1 Tbsp. vegetable oil
- 1/2 lb. lean ground beef
- 1 (4 oz.) can green chiles, drained
- 1 1/2 tsp. Santa Maria Sea Salted BBQ Rub
- 1 tsp. Hatch Green Chile Powder*
- 1/4 tsp. Kosher Salt
-
For béchamel:
- 1 Tbsp. butter
- 1 Tbsp. all-purpose flour
- 3/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 1/2 tsp. Santa Maria Sea Salted BBQ Rub
- 1 tsp. Hatch Green Chile Powder*
- 1/4 tsp. Kosher Salt
-
To assemble:
- 1 lb. premade pizza dough
- 1 Tbsp. olive oil
- 2 cups shredded mozzarella
- 1/2 red onion, sliced
- Chopped fresh parsley, to garnish
- Honey, to serve
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NOTES
*Add more or less Hatch Green Chile Powder to reach desired heat level.
DIRECTIONS
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
For beef: Heat a large skillet over medium-high heat and drizzle with vegetable oil. Add ground beef, breaking apart with wooden spoon. Stir in green chiles and spices and cook for 4 to 5 min., stirring occasionally until beef is browned and cooked through.
For béchamel: Melt butter in a small saucepan over medium heat. Whisk in flour to make a paste. Stir constantly for 1 min., then slowly add milk while continuing to stir. Bring sauce to a simmer, stirring often. Once sauce is smooth and has thickened slightly, remove from heat and add Parmesan and spices.
To assemble: Lightly flour surface and roll out pizza dough into a 16-inch round with a rolling pin. Transfer dough to prepared baking sheet and brush edges with olive oil. Spread béchamel onto dough then top with beef, cheese, and red onion. You may have some toppings leftover. Bake for 16 to 20 min., or until cheese is melted and crust is golden brown. Garnish with parsley and drizzle with honey before slicing and serving.
Abbey Cochran
NUTRITION
