Green Chili Pizza

I got hooked on green chili a few years ago when visiting the desert during the season when all streets and sidewalks are lined with huge rotating drum roasters and towering stacks of 30lb bags and red and white signs saying only one word, HATCH. On the off-season you can buy the prized chili in little yellow cans, which is what we used here. AP mixed up an herb filled dough and we loaded it with mushrooms, field roast sausages, olives, artichokes, and green chili. Here's my dough recipe for your weekend pizza party. It takes forever (2 hours rising time) but is totally worth the wait.

2 tsp active dry yeast 
1 tsp agave nectar or sugar
2 cups warm water
5 cups all purpose flour
2 tsp salt

In a large bowl, mix together the yeast, warm water, and agave nectar. Once yeast is frothy, add the salt and flour one cup at a time. Let the dough rise for two hours.  Divide the dough into 3 balls. Let rest, covered, for another 20 minutes. Prepare your toppings and sauces. Press the dough out from the center of the circle and pick up the dough, stretching it with your fists and pointer fingers. It doesn't have to look perfect, just focus on a thin crust with a thicker exterior ring. Preheat oven to 450 degrees. 

Place on a heated pizza stone (if you have one) or bake on pans as we did. Bake till crust is crispy and toppings are browned.

Enjoy,
NRG