New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans
Servings
4
Portions, 2 12-inch PizzasThis New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza!
Ingredients
2 balls Pizza dough2 balls
Ingredients2 cups New Mexico green chile peppers, frozen, diced, thawed (or roasted, peeled, seeded, diced)
1 cup Basil leaves
1/2 cup Pecorino Romano cheese, grated
1/4 cup Pecans, lightly toasted, chopped
1 Tbsp Garlic, chopped
1/4 cup Extra virgin olive oil
Ingredients6 ounces Goat cheese, crumbled
8 each Prosciutto, thinly sliced
2-3 cups baby arugula
3/4 cup New Mexico Pecans, toasted, roughly chopped
1/4 cup Extra virgin olive oil
1/4 cup Honey
Directions
- Preheat the oven to 425° with a pizza stone or inverted baking sheet.
- Allow the pizza dough to proof covered, until doubled in size and ready to work with.
- FOR THE PESTO:
- Combine all the ingredients in the bowl of a blender and blend until smooth. adjust seasoning to taste with salt.
- Prepare a pizza pan with cornmeal and stretch each dough ball to 12″ rounds and place into the cornmeal.
- Working quickly, spread 1/3-1/2 cup of the pesto over the bottom of the dough leaving about 1″ edge uncovered.
- Crumble the goat cheese over the top and quickly slide the pizza onto the heated pizza stone or pan, and into the oven.
- Bake for 8-12 minutes until the edges are browned and the bottom is cooked.
- GARNISH:
- Remove the pizza, drape with prosciutto, top with arugula leaves, pecans, and a drizzle of olive oil and honey.
