Great pizzas are always dependent upon the quality of the crust that delivers the toppings. Great tasting prepared pizza dough simplifies cooking pizzas at home and is readily available from better pizzerias, at Trader Joe's, or in the frozen foods case at most better grocery stores. Assemble the pizza on a surface from which the pizza will easily slide onto the hot pizza stone in the oven. I use an inverted, round pizza pan as a work surface. A large cutting board also works. For a delicious low-fat version, substitute shredded chicken breast for the Canadian bacon, and omit the hot chile oil and cheese. Believe it or not, pizza is delicious without cheese!
1 pizza crust, 12 inches
2 tablespoon infused hot oil or Asian hot oil
6 slices Canadian bacon, ½ 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
½ cup prepared New Mexico roasted chopped green chile
2 tablespoon sun-dried tomatoes (packed in oil or rehydrated), chopped
1 tablespoon dried basil
1 teaspoon dried red pepper flakes
1 cup grated mozzarella, pecorino romano, parmesan, or asiago cheese
1 pizza stone
No nutrition information available
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.
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.