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Nutrition Facts
Serving Size 165 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 670 mg 28%
Total Carbohydrate 22 g 7%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 20 g
Vitamin A 10% Iron 8%
Vitamin C 10% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Hatch Ricotta Pizza Bianco

Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

16 Oz ricotta cheese
1/4 cup(s) cilantro, finely chopped
1 Tbsp fresh lime juice
1 Tsp garlic cloves, minced
3 Hatch peppers, roasted, stems and seeds removed and finely chopped
1/2 Tsp kosher salt
1/2 Tsp black pepper
2 naan flatbreads
2 cup(s) Monterey Jack cheese, shredded
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Preheat oven to 400°F.
In a medium bowl, combine ricotta cheese, cilantro, lime juice, garlic, roasted Hatch peppers, salt and pepper. Refrigerate 20 minutes to allow flavors to set.
Place naan flatbreads on a sheet pan lined with parchment paper.
Spread a generous amount of ricotta mixture evenly on each.
Top each pizza with Monterey Jack cheese and bake 12 to 15 minutes, or until cheese is melted and crust edges are slightly browned.
Cool 10 minutes before cutting and serving.


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