Directions

1. Preheat your oven to 450℉ or according to your pizza dough package instructions. Lightly oil a cast iron skillet or other oven-safe pan about 12” wide and at least 2” deep. Gently stretch the pizza dough to fill the pan and let it rest while you prepare the filling.

2. Cook the Beef. In a medium skillet over medium heat, brown and drain the ground beef. Reduce heat to low, add ¼ cup of New Mexico Salsa Red Chile Sauce, and cook until the sauce has thickened slightly, about 2 minutes.

   

3. Spread the beef mixture over the prepared pizza dough, leaving about a ½-inch border for the crust. Top with shredded Monterey Jack cheese and bake for 10-15 minutes, or until the crust is golden and fully baked.

4. Pickle the Jalapeño. While the pizza is baking, place the jalapeño slices in a small bowl and cover with 2 tablespoons of white wine vinegar. Add ½ teaspoon honey if you like a touch of sweetness. Set aside.

5. Make the Lime Crema. In a small bowl, mix the sour cream with lime juice and zest until smooth and pourable. Start with 1 teaspoon lime zest and 1 Tablespoon lime juice and adjust as needed.

6. Prepare the Salad Topping. In a medium bowl, combine the shredded romaine, cilantro, and green onions. Just before serving, toss with 1 tablespoon of the pickling liquid from the jalapeños and season with salt and pepper to taste.

7. When the pizza is done baking, allow to cool for a few minutes before topping with the salad mixture, pickled jalapeños, and a drizzle of lime crema.