Makes 1 large pizza or 2 small pizzas
I have been making this pizza since college, and it still amazes me that there aren’t more iterations of it on pizzeria menus in New Mexico. It makes sense for meat pizza lovers to go all in on beef and red chile. You can make red chile from red chile pods or red chile powder, or use your favorite store-bought brand.
Note: Cooking times for all the pizza recipes are based on using a preheated baking stone at 550°F for high-hydration dough and 500°F for gluten-free dough.
Carne con Chile Rojo Pizza
Ingredients
- 1 cup red chile sauce
- 1 pound ground beef (or preferred vegetarian protein)
- 1 teaspoon salt
- 1 cup cheddar or mozzarella or a mix of the two, shredded
- 1 teaspoons dried oregano
Instructions
- Preheat oven per pizza dough recipe
- Over medium-high heat, brown ground beef, breaking it into small bits as it cooks, and season with salt. Drain off excess fat. Stir red chile sauce into the meat and cook for 1 minute.
- After stretching/pressing prepared pizza dough to the desired round, transfer it with the parchment to the preheated baking stone/steel/pan. Parbake the dough for 3 minutes. Remove it from the oven and spread carne con chile rojo evenly onto the parbaked crust with a spoon. Sprinkle with cheese and top with oregano. Cook for 10–12 minutes, until the crust is golden and the cheese is bubbly.
