NEW MEXICO BAR PIZZA: This Viewer Recipe is a Game Changer with Italian Sausage & Hatch Green Chile

In this video, I share a Viewer Recipe that's a real game changer. It's New Mexico Bar Pizza. The Hatch green chile is what makes it distinctly New Mexican. But what makes it a Bar Pizza? That has to do with the crust that is soft and chewy on the inside, but golden and crispy on the outside. And, as if that isn't enough to make you drool, We sprinkle some sesame seeds on the crust before baking, and drizzle a little warm honey on it when it's ready to eat. All I can say is, "GET IN MY BELLY!" Read on for the recipe.

This recipe was sent in by Dennis Quintana of Albuquerque, New Mexico. Here it is in his words:

New Mexico Bar Pizza
Crust:
2 cups (212g) 00 flour
2 cups all-purpose flour
(if you can’t find 00 flour, just use 4 cups of all-purpose flour)
1 ¼ tsp. salt
2 tsp instant yeast
1 1/4 cups (283g) water, lukewarm
2 tablespoons (25g) olive oil
Or:
Buy one to two dough balls from a local pizzeria for quick build or easy crust, If you're in a hurry or don't wanna wait a day. Sometimes it's easier to buy the dough. Trader Joe's makes a killer pre-made dough. Dion's dough is super cheap and really good. Or use one of those pre-made Bobolis pizza crusts.

For the Pan:
-2 tablespoons (25g) olive oil
Toppings:
1 ½ cups of shredded mozzarella
1 ½ cups of shredded provolone
1 cup of diced green chile (heat flavor to suit you)
1 ½ cups of cooked sweet Italian sausage( approximately 4 links), large crumbled (drained of grease)
½ of one red onion, thinly sliced
1 cup of Sun-dried Tomatoes, optional
Hot honey for crust drizzle
¼ cup of sesame seeds
Sauce:
1 28oz can of San Marzano peeled tomatoes.
1 teaspoon salt
1 teaspoon sugar
4 tablespoon olive oil
6 basil leaves diced

Instructions:
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients in a large bowl and mix and knead — by hand, or stand mixer— to form a smooth, elastic dough.
Place the dough in a large (at least 5-quart) bowl, cover the bowl with plastic wrap, and place in the refrigerator for at least 4 hours or up to 24 hours.
To assemble and bake the pizza: Position a rack in the bottom third of the oven and preheat the oven to 500°F.
Add the 2 tablespoons of olive oil to an 18” x 13” baking sheet and spread it around to coat the pan. Note: It’s best to use a dark pan for this recipe to achieve pizza with a crispy bottom and edges. Lighter pans will result in a softer crust.
Turn the dough out into the pan, gently deflating it as you stretch it to the edges and corners ( make sure you leave a slight overhanging crust, like a pie) If the dough starts to shrink back, cover it with lightly greased plastic wrap, and let it rest for 15 minutes before resuming the stretching.
Cover the dough and allow it to rest for 30 minutes until it has puffed slightly.
In a medium bowl mix tomatoes, olive oil , salt, sugar and basil with hands, crushing the tomatoes to a rough but semi smooth pulp until all is mixed.
Top the crust with sauce, covering all corners, then cover with mozzarella/ provolone cheese mixture and sausage, green chile and onion
Brush the outlying edges of the crust with olive oil and then sprinkle it with sesame seeds
Bake the pizza in the bottom third of the oven for 12 to 15 minutes, until the cheese is bubbly and the crust is golden.
Remove the pizza from the oven and allow to cool for 5 to 10 minutes before serving, and then cover the edge crust with hot honey.

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*All music in this video used with rights from Storyblocks: