6 ounces fresh refrigerated whole-wheat pizza dough, at room temperature
2 tablespoons lower-sodium marinara sauce
1 ounce crumbled queso fresco (about 1/4 cup)
1 tablespoon pickled Sweety Drop peppers
1 tablespoon Mexican crema
Calcium 5% DV
Potassium 4% DV
Added sugars 2g
How to Make It
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.
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