Spicy Chicken and Pepper Jack Pizza
Source of Recipe
Jacobs Granny
List of Ingredients
Spicy Chicken and Pepper Jack Pizza
1 Tbsp. canola or olive oil
1/2 cup chopped sweet onion
3 cups diced fresh red, yellow and green bell peppers (I used all red)
1 (13.8 oz.) tube refrigerated pizza dough (I used 1lb of homemade crust)
1/2 cup salsa (I used fresh salsa)
2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
Chopped cilantro or dried oregano (optional)
1 ½ cups cooked and shredded chicken
Recipe
Heat oil in a large skillet over medium heat.
Add onion; sauté 2 minutes.
Add bell peppers; sauté 5 minutes or until crisp-tender.
Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan.
Bake in preheated 425°F 8 minutes.
Stir salsa into cooked vegetables; spread over partially baked crust.
Top with chicken and cheese.
Bake 10 to 12 minutes or until crust is deep golden brown.
Cut into squares; garnish with cilantro or oregano if desired.
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