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Nutrition Facts
Serving Size 146 g
(Approx. 12 Servings)
Amount Per Serving
Calories 410 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1140 mg 48%
Total Carbohydrate 17 g 6%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 23 g
Vitamin A 10% Iron 8%
Vitamin C 15% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fully Loaded Hatch Pizza
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
12  People


Recipe makes 12 Servings

10 slices of Hatch bacon, diced or cut into lardons
1 Lb H-E-B Hatch Pork Sausage, diced small
14 Oz frozen raw pizza dough, thawed at room temperature
1 cup(s) Central Market Hatch Salsa Verde, plus more as needed
4 cup(s) Hatch Pepper cheese, shredded
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Preheat oven to 500˚F.
Place a pizza stone, or sheet pan turned upside down in oven and allow to preheat.
Meanwhile, cook bacon and sausage in a sauté pan until bacon is just starting to crisp.
Drain off remaining fat into a dish and set bacon and sausage aside for topping.
Form pizza dough into two, 10 to 12 inch crusts.
Place a little Hatch salsa on pizza as sauce, top evenly with shredded cheese, bacon and sausage.
Bake for 12 to 15 minutes or until crust is browned and crispy and cheese is bubbly. Repeat process for any additional pizzas.
Chef's Note: When in season, I like to top each pizza with slices of roasted Hatch peppers.


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