YIELD: 8 SERVINGS

Green Chile Paste:
2 oz. canola oil
5 lbs. sweet onions, roughly chopped
5 large green bell peppers, roasted and peeled
5 poblano chiles, roasted and peeled
5 large jalapeño peppers, roasted and peeled
5 garlic bulbs, roasted and peeled
Salt, as needed

¼ oz. baker's yeast
2½ cups bread flour
1 cup lukewarm water
¼ tsp. sugar
2 tsps. salt
2 Tbsps. olive oil
2 tsps. minced garlic
1 Tbsp. dried basil
3 oz. green chile paste
1 medium onion, sliced
12 oz. smoked turkey breast, shredded
1 cup grated pepperjack cheese
1 cup shredded mozzarella
1 red bell pepper, roasted, seeded, peeled and sliced into strips

1. To make the green-chile paste: Caramelize onion in canola oil. Purée with roasted peppers, chiles and garlic in a food processor until very smooth. Season to taste with salt. (Yield exceeds need required; paste can hold in the cooler, covered tightly, for up to 10 days.)

2. To make the pizza: Make the dough from the first 8 ingredients using the straight-dough method. Let rise once, punch down and roll into a 14" circle.

3. Spread 3 oz. green-chile paste atop the crust and top with the onion and turkey. Sprinkle cheeses and arrange red bell-pepper strips attractively atop cheese. Bake on a pizza stone at 375°F for 12 to 14 minutes. Slice into 8 wedges.

Recipe: Chef David Haynes, CEC, Stratford University, Falls Church, VA