Chipotle Pizza

Chipotle Pizza

Chipotle Pizza is a simple homemade pizza with fresh tomatoes and jalapeno, but also with a distinctive spicy (but not too spicy) chipotle heat and flavor.

This Chipotle Pizza is brain-dead simple and has a nice amount of heat and flavor. It has a distinctive chipotle flavor, but the chipotle sauce is mixed with spaghetti or pizza sauce for moderate heat (so you don’t blow your socks off). There are only a few toppings, but add more if you want!

I specifically used the Rhodes Texas Size Rolls frozen dough because it rises and handles beautifully, tastes awesome, and has very nice texture. Now…. it does come in a bag of 24 big rolls – but the recipe only uses 6 of them for one pizza. If you are only making one, wrap the remaining 18 up well in a plastic bag and return to the deep freeze. Rhodes recommends using the dough within a month, but bread dough generally keeps for 6 months. I found it rises really well even when I think I’m handling it and stretching it out way too much.

I used La Costeña Chipotle Sauce (Salsa De Chile Chipotle); it came in a 7.76 oz can and looks just like tomato sauce. It’s definitely hot, though, with some serious chipotle taste and heat. I mixed it 50/50 with Ragu Traditional Old World Style Sauce. It came out with exactly the flavor and heat level I wanted.

I was aiming for a fairly simple pizza with just bacon, fresh tomato, jalapeño, and mozarella cheese on top. Want more? Go for it and make it a deluxe. Mushrooms and onions would also be great on this. I also garnished it with bits of fresh parsley.

I have some of the Rhodes bread dough left over, so I’ll be experimenting a bit more with it. Try this one – hope you like it!


Chipotle Pizza
Prep time
Cook time
Total time
Recipe type: Pizza
Cuisine: Southwestern
Serves: 4 servings
  • 1 48 oz package Rhodes Texas Size Rolls (frozen dough, 24 count)
  • 4 strips bacon
  • 2-3 Roma tomatoes, sliced into ¼ inch rounds
  • 1-2 fresh medium jalapeños, sliced into ¼ inch rounds
  • 1½ cups shredded mozarella
  • ½ cup canned spaghetti or pizza sauce
  • ½ cup chipotle sauce*
  • dried oregano
  • dried basil
  • * NOT chipotle in adobo (too spicy)
  1. At least 3-4 hours before cooking, start thawing the dough: For each 12-16 inch pizza, take out 6 frozen balls of dough; return the bag of frozen dough to the freezer. Note the size of pizza varies depending on how thin you make the crust.
  2. Cook the bacon fully, but not crisp; and cut into about ½ inch square pieces. Set aside.
  3. Spray a cookie sheet or pizza pan with cooking spray. Press the 6 balls of dough into 1 ball and spread it with your hands into about a 12 to 16 inch circle; it will shrink back some as you spread it out. Be careful to keep the dough fairly even in thickness, not allowing holes to form. It will rise as it bakes to ½ to 1 inch thickness.
  4. Blend the spaghetti sauce and chipotle sauce; taste and adjust for desired heat level. (The chipotle sauce is hot!)
  5. Spread the sauce on the dough so it covers well up to about ¼-1/2 inch from edge. Sauce should be about ¼ inch thick on the dough.
  6. Top with the shredded mozarella. Sprinkle lightly with oregano and basil.
  7. Spread bacon bits evenly and then arrange the slices of tomato and jalapeño on top.
  8. Bake at 450 degrees for 10-12 minutes or until crust is nicely browning around the edges.
  9. Cut into slices, serve, and enjoy!


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