“The Abuelitas [pizzas] are really impacted by the local, small restaurants that I eat at,” says Tony’s Pizzeria chef-owner Tony Nethery. He credits Albuquerque institutions Loyola’s Family Restaurant, Frontier Restaurant, and Duran Central Pharmacy as inspiration for the square pies he calls Abuelitas, including the green chile pesto and chicken pizza. “It’s comforting food, and I wanted it to be as influenced by New Mexico as it can.”

PIZZA DOUGH

  • 1½ cups cold water
  • 1 tablespoon olive oil
  • ½ teaspoon active dry yeast
  • 3½ cups all-purpose or bread flour
  • 1 tablespoon kosher salt

TOPPING

  • 2 tablespoons olive oil
  • Green Chile Pesto (see recipe)
  • ½ cup low-moisture mozzarella, sliced
  • into rounds
  • 1 four-ounce ball fresh mozzarella, sliced into rounds
  • 12 ounces chicken breast, cooked
  • (marinated in olive oil, salt, and pepper, then roasted or grilled) and diced
  • Salt and pepper to taste
  • Pinch of dried oregano

GREEN CHILE PESTO

  • 1 cup green chile
  • ½ cup fresh basil
  • 1 clove garlic
  • ¼ cup piñon nuts
  • ½ cup grated Parmesan
  • ½ cup olive oil or more as needed
  • 1 tablespoon lime juice
  • Salt to taste
  • ½ cup cilantro

Makes 2 pies

PIZZA DOUGH

1. In a large mixing bowl, combine the water and oil. Add the yeast and stir to dissolve, then add in flour and mix until a shaggy dough forms.

2. Let dough rest for 20 minutes.

3. Sprinkle in salt and knead until smooth, about 5–6 minutes. Form a ball and return to the bowl, cover with plastic wrap.

4. Let dough ball ferment in the refrigerator for 24 hours.

5. Cut dough in half and let come to room temperature.

6. Roll both halves into balls and let them double in size, about 1 to 4 hours, depending on the time of year and the temperature in the house, set aside.

TOPPING

1. Preheat oven to 500° for an hour or so. In 2 square baking pans or cast-iron pans, rub 1 tablespoon olive oil in each.

2. Drop a dough ball into each pan and press out.

3. Let dough proof again for 20–30 minutes, then press out into the pan, trying to fill the whole pan.

4. Top each dough with pesto, cheeses, chicken, salt, pepper, and oregano.

5. Place pizzas in oven and bake for 8–10 minutes, or until crust is golden and cheese is melted and bubbling.

GREEN CHILE PESTO

Combine all ingredients in a blender (or use a mortar and pestle) until smooth and spreadable.

This recipe originally appeared in “Pizza, New Mexico–Style” by Lynn Cline.