Fire and Smoke Pizza


Preparation info

  • Servings: Makes


    • Difficulty


    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

I first had a pizza like this when I was living in Washington, DC, at a popular pizza joint in Chinatown called Matchbox. They really do make great pies, and even today, this is my favorite. The intense heat from the chipotle pizza sauce pairs perfectly with the smokiness from the Gouda. I’m not sure about the actual recipe they use. This is just my version.


Chipotle Pizza Sauce (makes 1 cup)

  • 1 cup marinara sauce
  • 3-4 chipotle peppers, in adobo sauce
  • 2-3 tablespoons adobo sauce (from peppers)
  • 2 (8-ounce) pizza dough balls
  • 1 cup chipotle pizza sauce (or more if you like it saucy)
  • 8 ounces mozzarella cheese, grated
  • 6 ounces smoked Gouda, grated
  • 1 red onion, sliced thin
  • 2 roasted red peppers, sliced thin


    1. To make the sauce: In a food processor, pulse together marinara sauce, chipotle peppers (I even leave the seeds in), and adobo sauce. It should be very spicy on its own. Remember that it won’t be as potent on the pizza because of all the toppings.
    2. For the pizza: Let dough come to room temperature and then roll it out thinly on a lightly floured surface. The dough should roll out to be about 10 to 12 inches in diameter.
    3. Preheat oven to 500°F. If you have a pizza stone, preheat it in the oven for 20 minutes.
    4. Add dough to a pizza peel (or back of a sheet pan) lightly dusted with cornmeal or flour. Add a light coating of chipotle marinara sauce to dough. Then add cheeses and vegetable toppings.
    5. Carefully slide pizza onto the preheated pizza stone and Bake for 10 to 12 minutes.
    6. When pizza comes out of the oven, let it cool for a minute. Slice and serve!