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Spicy Chicken and Pepper Jack Pizza

A quick, colorful pizza topped with sautéed peppers, shredded chicken, salsa, and pepper jack cheese.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 Tbsp canola or olive oil
  • 1/2 cup chopped sweet onion
  • 3 cups diced fresh bell peppers red, yellow and green (I used all red)
  • 1 refrigerated pizza dough 13.8 oz tube (or 1 lb homemade crust)
  • 1/2 cup salsa fresh salsa recommended
  • 2 cups Sargento ChefStyle shredded Pepper Jack cheese about 8 oz
  • cilantro or dried oregano chopped, optional
  • 1 1/2 cups cooked shredded chicken

Instructions

  • Preheat the oven to 425°F (220°C). Lightly coat a 15 x 10-inch jelly roll pan with cooking spray.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/2 cup chopped sweet onion and sauté 2 minutes until softened.
  • Add 3 cups diced bell peppers and sauté 5 minutes more, until crisp-tender; remove from heat and stir in 1/2 cup salsa.
  • Unroll the pizza dough onto the prepared pan and press it evenly to the pan edges. Partially bake the crust at 425°F for 8 minutes.
  • Spread the salsa-and-pepper mixture over the partially baked crust, then evenly top with 1 1/2 cups cooked shredded chicken and 2 cups shredded Pepper Jack cheese.
  • Bake 10 to 12 minutes more, until the crust is deep golden brown and the cheese is melted and bubbly.
  • Cut into squares and garnish with chopped cilantro or a sprinkle of dried oregano, if desired; serve warm.

Equipment

  • Large Skillet
  • jelly roll pan (15 x 10 inches)
  • Measuring Spoons
  • Spatula or Wooden Spoon
  • Oven

Notes

  • Use fresh salsa for brighter flavor.
  • You can swap Sargento Pepper Jack for another spicy shredded cheese.
  • Partially baking the crust prevents a soggy center.