Left over green chili? Tired of tortillas? Throw it on some buttered dough and let your taste buds sing!


1 Hours     15 Minutes

  • 3 1/2 cups bread flour (can be substituted for all-purpose, though crust will be chewier)

  • 1 envelope dry active yeast

  • 1 teaspoon white sugar

  • 2 teaspoons kosher salt

  • 3 cloves of minced garlic

  • 1 1/2 cups hot water (110 degrees)

  • 2 tablespoons + 2 teaspoons olive oil

  • 2 tablespoons Earth Balance Butter

  • 1/2 teaspoon garlic salt

  • Left over green chili

  • Chao Tomato Cayenne (if using), thinly sliced into “shreds”


20 Minutes

  1. Mix flour, yeast, sugar and salt in a large mixing bowl. Add garlic, water and 2 tablespoons olive oil. Beat until he dough forms into a ball. If dough is sticky, add 1 tablespoon of extra flour at a time. If dough is too dry, add more water 1 tablespoon at a time.

  2. Place dough on a lightly floured surface and knead to perfection – a smooth, firm ball.
  3. Grease a large bowl with the 2 teaspoons of olive oil. Place dough inside and cover with plastic wrap. Set in a warm area and allow the dough to double in size, about an hour.
  4. Once dough  has risen, place on a floured surface and divide in two. Place clean dish towel or plastic wrap over each and let sit for 10 minutes.
  5. Roll dough thin on a very lightly floured pizza stone (or roll and transfer to a pizza stone).
  6. Melt butter in a small dish. Mix garlic salt.
  7. Lightly brush the top of the dough with butter mixture.
  8. Bake at 400 degrees for 5 minutes, until dough starts to bubble in the middle. Remove from oven add green chili and Chao shreds, if using.
  9. Repeat: melt butter in a small dish. Mix garlic salt.
  10. Brush crust with butter mixture again before baking. Bake at 400 degrees for 12-15 minutes. Top with red onion, fresh diced tomato and avocado slices.

Additional Cooking Instructions

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