Hatch pepper pizza: My way.

This dough was from the Bread Machine COokbook
(Nitty-Gritty Books), more or less. The dough was
rolled out a little thicken that you might like,
sort of a nice chewy base a bit thicker than
thick crust, almost like foccacia.


pizza_01: Home made dough, whole wheat blend. Topped with
a layer of roasted chili salsa (Salsa grande brand)
Don't overdo it...... (on top of MOnterey Jack slices.)
pizza_02: Those beautiful peppers in place, alternating
with slices of tomato.
pizza_03: Out of the oven, cooling.
pizza_04: Served, note the crumb on the crust base.

It was absolutely delicious. You could add a little
Tapatio or Cholula mexican hot sauce, or even Melinda's
habanero, if you like, but the flavor was almost
perfectly balanced as it was.

Oh, yeah. Don't forget to feed the poor and
hungry. (pizza_05)

Alex, who enjoyed it the next morning, cold. Held
up well without tasting stale.