New Mexico Hatch Chile Grilled Pizza on Arteflame

Introduction

This Hatch Chile Grilled Pizza takes inspiration from New Mexico's bold flavors and cooks it to perfection on the Arteflame grill. With bubbling cheese and smoky, fire-roasted Hatch chiles, this flatbread-style pizza is grilled directly on the flat steel cooktop for an irresistibly crispy crust and deep-open flavor. No pots, no oven needed—just your Arteflame and a few delicious ingredients to bring Southwestern flavor to your backyard.

Ingredients

• 1 pre-made pizza dough ball (or homemade flatbread dough)
• 1 tsp flour (for stretching the dough)
• 4 Hatch green chiles, roasted, peeled, and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp unsalted butter (for the griddle surface)
• 1/2 tsp garlic powder
• Salt to taste
• Optional: Fresh chopped cilantro for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil.
2. Place soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and allow the fire to build up.
5. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the dough

1. Flour your hands and working surface.
2. Stretch the pizza dough into a rough 10 to 12-inch circle—it doesn’t have to be perfect.
3. Allow the dough to rest for a couple of minutes to prevent shrinkage.

Step 3: Prepare the toppings

1. In a bowl, mix the chopped Hatch chiles with a pinch of salt and garlic powder.
2. Combine mozzarella and Monterey Jack cheese.

Step 4: Grill the pizza

1. Add the butter directly onto the Arteflame flat cooktop griddle near the center for the highest heat, allowing it to melt and coat the cooking surface.
2. Quickly place the stretched pizza dough onto the hot griddle surface—closer to the center for that crispy base and bubbling surface.
3. Cook for 1 to 2 minutes until the bottom starts to form light char marks and becomes crisp.
4. Flip the dough and immediately scatter the cheese blend evenly on top, followed by chopped Hatch chiles.
5. Cook for another 2 to 3 minutes, rotating occasionally to cook evenly and melt the cheese.
6. Once the cheese is bubbly and bottom is golden and crisp, remove the pizza from the grill.

Step 5: Garnish and serve

1. Top with fresh chopped cilantro if desired.
2. Slice and serve hot.

Tips

• If available, use the Arteflame Pizza Oven attachment for an extra blistered top crust.
• If your dough bubbles too quickly, move it farther from the center to a lower heat zone.
• Pressing down gently on the dough with a spatula helps maintain contact with the griddle for that even crispy surface.
• For extra flavor, brush dough with butter before flipping and topping.
• Keep all ingredients within reach before placing dough on the grill for quick assembly.

Variations

1. Meat Lover’s Hatch Pizza: Add grilled chorizo or seared steak slices (reverse-seared on the center grill grate) for a protein kick.
2. Spicy Jalapeño Hatch Pizza: Include sliced jalapeños for extra heat and spicy depth.
3. Southwest Veggie Pizza: Add grilled corn, roasted red peppers, and black beans for a vegetarian take.
4. BBQ Chicken Hatch Pizza: Top with shredded grilled chicken tossed in BBQ sauce and Hatch chiles for smoky sweetness.
5. Four Cheese Hatch Pizza: Use a blend of mozzarella, Jack, asadero, and cotija cheese for a creamy, salty punch.

Best pairings

• Grilled corn on the cob with chipotle butter
• Fresh watermelon salad with mint and feta
• Mexican lager or a smoky margarita
• Chargrilled peaches with a dash of honey for dessert
• Roasted poblano queso appetizer

Conclusion

With its fire-grilled dough and rich Southwestern flavors, this New Mexico Hatch Chile Grilled Pizza is a must-try recipe for your next grilling session on the Arteflame. It’s fast, flavorful, and shows off just what you can do without pots, pans, or even an oven. Let every bite transport you straight to New Mexico with that perfect combination of bubbling cheese, crispy crust, and fire-roasted chile flavor.