Dairy Free Hatch Chiles Supreme Pizza


When Albertsons announced they would be fresh roasting Hatch Chiles on their patio this week, I had to snag a bag, or two. Usually, I would grab some fresh Hatch Chiles and stuff them, but this time, I wanted to try topping them on a pizza.

I was able to pick up every ingredient for this pizza at the Albertsons Market Street including their fresh pizza sauce and fresh roasted Hatch Chiles. The roasted Hatch Chiles really brought out the flavors of the chiles. It gives adds a little kick (I picked up the medium ones) to the pizza and brings adds a rich taste to all the toppings.


Because I have not been able to digest dairy as well, I choose to try out the Violife Mozzeralla Shreds. This was my first time using it on a pizza. I was really amazed at how the Violife cheese melted on the pizza. I didn’t tell my family I had used vegan cheese and they loved it.

My daughter had a friend over that was gluten-free so I picked up a Gluten-Free Galaxy premade pizza crust at Albertsons as well. I love that they carry so many local brands in their store. I made a pepperoni pizza on the gluten-free pizza crust for the girls and still had enough ingredients for this pizza.

The fresh roasted Hatch Chiles was in a 5 lbs bag so I froze the rest of the Hatch Chiles to save for salsa or any other recipes. If you don’t want such a big bag, you can purchase the fresh Hatch Chiles and roast them yourself. Be careful of the red ones, they were a little spicer than I thought they would be.

Have fun with this pizza and get the kids involved. My daughter and her friends made their own pizza since they didn’t want all the extra toppings.

Diary Free Hatch Chile Supreme Pizza

Makes about a medium size pizza

  • Traditional Pizza Dough

  • Albertsons in house Pizza Sauce

  • Violife Mozzarella Shredded Cheese

  • Uncured Pepperoni

  • Chorizo Sausage

  • 3-4 Roasted Hatch Chiles

  • Red onions


  1. Let the pizza dough sit for about 30 minutes before you begin to roll it out.

  2. Spray a pizza pan with oil and roll out or stretch the pizza dough on the pan.

  3. Spread the Marinara Sauce on dough.

  4. Spread a good layer of the Violife Mozzarella Shredded cheese on the pizza.

  5. Top it with the pepperoni and sausage

  6. Chop the Hatch Chiles and add it on the top

  7. Slice the red onions and spread that on top.

  8. Bake at 425 degrees for 18-20.