Mango and New Mexico Chile Pizza with White Garlic Crust Pizza

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1/2 cup warm water
2 teaspoons raw sugar
1 teaspoon active yeast
1 cup bread flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 Tablespoon extra virgin olive oil
bread flour for rolling and working the dough

1-2 Tablespoons olive oil
1 ripe mango, cut into scoops
1 Anaheim chile sliced
green onions
black pepper
fresh cilantro


Warm 1/2 cup of water. Add sugar and yeast and mix. Let sit for 10 minutes until frothy.

Add the flour, salt, garlic powder, olive oil and using a large spoon, mix it all(1 minute). Cover with damp towel and let sit for 1.5 hours or until doubled.

Sprinkle 2-3 tablespoons bread flour on the dough. Oil your hands and gather the risen dough. Knead for a minute. Add more flour if needed. Make a flat ball and pull lightly from the center out to the edges. 1-2 inches.

Place on parchment lined sheet and keep pulling till desired size. (Or alternatively you can roll it out using a rolling pin on a well floured surface. The dough is not a well kneaded and hence not a well gluten formed dough, so it doesnt roll out easily. It will still bake out rustic and airy. Knead for 5-6 minutes to form a smoother dough, and then roll it.)

Brush evoo liberally on top. Place mango scoops and New Mexico chile slices. Add chopped green onions and black pepper. Bake in preheated 410 degrees F for 14 minutes. Broil on Low for half a minute to brown the crust a bit.

From Take out, top with fresh chopped cilantro and serve!