El Fuego Verde Pizza Recipe

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a conventional oven, preheat to highest setting.

Lightly dust a pizza peel or countertop with cornmeal or flour. Stretch or roll the prepared pizza dough into a 12-inch round (or desired size), leaving a slightly thicker edge for the crust. Brush the surface and outer edge lightly with 1 tablespoon olive oil.

Make the sauce

In a blender or food processor, combine the stemmed and seeded jalapeños, garlic cloves, Greek yogurt (or sour cream), mayonnaise, lime juice, cilantro, 1 tsp olive oil, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and emulsified. Taste and adjust salt or lime; for more heat, add jalapeño seeds or a pinch of red pepper flakes. You should have about 3/4 cup of sauce.

If the sauce is very thin, chill for 10–15 minutes to firm up slightly; this makes it easier to spread on the dough without soaking it.

Spread a thin, even layer (about 1/3 to 1/2 cup) of the El Fuego Verde sauce over the prepared dough, leaving a 1/2-inch border for the crust.

Sprinkle the grated Parmesan evenly over the sauce to create a flavorful under-crust layer.

Top with shredded mozzarella, distributing it evenly (about 1.5 cups). The Parmesan beneath will add savory depth while the mozzarella gives melt and stretch.

Distribute the cooked shredded or sliced chicken evenly over the cheese (about 1 cup). If your chicken is cold from the fridge, warm it briefly in a skillet with a teaspoon of oil to remove chill and help meld with the cheese while baking.

Scatter the thinly sliced red onion and sliced roasted red peppers over the chicken. Add pickled jalapeño slices now if you want extra kick.

Carefully transfer the assembled pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered and the cheese is bubbly and beginning to brown. Watch closely — ovens vary.

Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes. Sprinkle chopped fresh cilantro, a light dusting of cracked black pepper, and red pepper flakes if desired.

Slice into 8 pieces. Serve immediately with ranch dressing on the side for dipping or drizzling—offer additional sauce on request to amplify the spicy, creamy flavor.