Tim Cebula
This Story Originally Appeared On cookinglight.com


Credit: Photography: Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Lindsey Lower

Recipe Summary test

18 mins
28 mins
Serves 2 (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high. Place Hatch chile on a piece of heavy-duty foil. Broil 10 minutes or until blackened, turning occasionally. Wrap chile in foil; let stand 10 minutes. Peel chile; discard skin, seeds, and stem. Slice into thin strips.

  • Preheat oven to 550°F with a large cast-iron pan inside; continue to heat pan an additional 10 minutes after oven has reached 550°F.

  • Press dough with fingers into a 9-inch circle on a floured surface. Carefully remove pan from oven. Place dough circle in pan. Spread sauce on dough, leaving a 3/4-inch rim around outside. Sprinkle evenly with cheese. Top with sliced chile and Sweety Drop peppers. Place pan in oven; bake at 550°F for 7 minutes or until top is browned. Drizzle with crema. Cut into quarters. 

Chef's Notes

Baking Steel

For the crispiest pizza crust, laciest fried eggs, and best-browned steaks you've ever made, you need the Baking Steel Skinny Griddle. Use the channeled side as a stovetop griddle for searing and sautéing whole meals at once. Preheat the steel, flat side up, in your oven, and it's like a turbocharged baking sheet, conducting heat 18 times better than ceramic pizza stones. $160, bakingsteel.com.

Nutrition Facts

274 calories; fat 5g; saturated fat 1g; protein 10g; carbohydrates 46g; fiber 8g; sodium 473mg; sugars 3g; added sugar 2g.