Ingredients

1 pizza crust, 12 inches
2 tbsp infused hot oil or Asian hot oil
cooking spray
6 slices Canadian bacon, 1/2 inch dice
1 red, orange, or yellow bell pepper, chopped
1 medium onion, course dice (or the whites of four little green onions, small slice)
1 cup prepared pizza sauce
1/2 cup prepared New Mexico roasted chopped green chile
2 tbsp sun-dried tomatoes (packed in oil or rehydrated), chopped
1 tbsp dried basil
1 tsp dried red pepper flakes
1 cup grated mozzarella, pecorino romano, parmesan, or asiago cheese
1 pizza stone

Instructions

Directions:
Preheat oven to 475°F.
Place pizza crust on an inverted pizza pan or other transportable prep surface.
Sprinkle or spread the hot oil evenly over the pizza crust.
Lightly spray a non-stick skillet with cooking spray. Cook the peppers and onion in skillet until semi-soft, approximately 3 minutes. Add the pizza sauce, Canadian bacon, roasted green chile, sun-dried tomatoes, basil, and red pepper flakes, stirring occasionally until heated through.
Spread the pepper mixture over pizza crust and top evenly with the cheese.
Lower oven temperature to 425°F. Gently slide the pizza onto the hot pizza stone in the oven. Bake pizza 12-15 minutes or until crust is golden brown and cheese is bubbly. Carefully remove the pizza from the oven, allow to cool, slice and serve.

TIPS:
If available, use authentic New Mexico roasted green chile. Anaheims or poblanos may be substituted. Fresh chiles must be charred over an open flame, allowed to sweat in a paper or plastic bag, and then peeled and de-seeded. When cutting or seeding peppers, use food service gloves, rubber or plastic gloves to protect your hands. Avoid touching your face.

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