Preheat oven to 425°F.
Cover pizza crust with Alfredo sauce. Top evenly with pizza cheese, onion, garlic, tomatoes and thyme.
1 medium pizza shell, ⅓ cup Alfredo sauce, 2 cups mozzarella cheese, ¼ cup red onion, 2 garlic cloves, 2 small tomatoes, 1 Tbsp. thyme leaves
Pre-bake pizza shell for 10-12 minutes at 425°F.
While pizza bakes, combine balsamic vinegar, oil, salt and pepper to create dressing. Toss arugula with dressing until evenly coated.
1 Tbsp. balsamic vinegar, 2 Tbsp. olive oil, dash salt, dash pepper, 20 baby arugula leaves
Cook green chile according to instructions on container. Place in blender and puree.
1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
Once pizza is baked, remove from oven and top evenly with dressed arugula, prosciutto and goat cheese.
1 slice prosciutto, 1 Tbsp. goat cheese
Drizzle green chile sauce liberally over entire pizza.