• New Mexico Pizza


    4 portions, 2 12-inch Pizzas

    • Ingredients
    • Pizza dough
      2 balls

    • Ingredients
    • New Mexico green chile peppers, frozen, diced, thawed (or roasted, peeled, seeded, diced)
      2 cups
    • Basil leaves
      1 cup
    • Pecorino Romano cheese, grated
      1/2 cup
    • Pecans, lightly toasted, chopped
      1/4 cup
    • Garlic, chopped
      1 Tbsp.
    • Extra virgin olive oil
      1/4 cup

    • Ingredients
    • Goat cheese, crumbled
      6 ounces
    • Prosciutto, thinly sliced
      8 each
    • baby arugula
      2-3 cups
    • New Mexico Pecans, toasted, roughly chopped
      3/4 cup
    • Extra virgin olive oil
      1/4 cup
    • Honey
      1/4 cup


    1. Preheat the oven to 425° with a pizza stone or inverted baking sheet.
    2. Allow the pizza dough to proof covered, until doubled in size and ready to work with.

    For the Pesto:

    1. Combine all the ingredients in the bowl of a blender and blend until smooth. adjust seasoning to taste with salt.
    2. Prepare a pizza pan with cornmeal and stretch each dough ball to 12" rounds and place into the cornmeal.
    3. Working quickly, spread 1/3-1/2 cup of the pesto over the bottom of the dough leaving about 1" edge uncovered.
    4. Crumble the goat cheese over the top and quickly slide the pizza onto the heated pizza stone or pan, and into the oven.
    5. Bake for 8-12 minutes until the edges are browned and the bottom is cooked.


    1. Remove the pizza, drape with prosciutto, top with arugula leaves, pecans, and a drizzle of olive oil and honey.
  • Program Presented by New Mexico Department of Agriculture logo